芥蘭牛肉Beef with Chinese Broccoli
材料:
芥蘭菜 200克
牛肉 180克
鮮香菇 50克
蔥段 20克
薑片 8克
薑末 10克
辣椒片 10克
Ingredients:
200 grams Chinese broccoli vegetable 200 g
180 grams beef
50 grams fresh mushrooms
20 grams green onion
8 grams ginger slices
10 grams minced ginger
10 grams hot red pepper slices
調味料:
A
水 1大匙
太白粉 1茶匙
醬油 1茶匙
B
沙拉油 1大匙
蠔油 2大匙
水 1大匙
太白粉水 1茶匙
香油 1茶匙
Seasonings:
A
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon soy sauce
B
1 tablespoon salad oil
2 tablespoons oyster sauce
1 tablespoon water
1 teaspoon cornstarch mixed with water
1 teaspoon sesame oil
做法:
1. 牛肉切片後以調味料A抓勻醃漬2分鐘後加入1大匙沙拉油抓勻備用。鮮香菇切片。
2. 芥藍菜洗淨挑出嫩葉，再切齊備用。
3. 熱鍋放入少許油、薑末爆香。放芥蘭菜，加入2大匙水、1大匙米酒及1茶匙細糖及少許鹽鹽(配方外)，炒至青菜軟化熟後取出瀝乾排放置盤中墊底。
4. 鍋洗淨加入2大匙油，下牛肉大火炒至牛肉變白賽開後取出瀝乾油。
5. 鍋底留少許油，小火爆香薑、蔥、辣椒後下鮮香菇及蠔油及水炒勻，再加入牛肉大火快炒10秒後加入太白粉水勾芡炒勻後灑入香油，排放至青菜上即可。
Preparation Instructions:
1. Cure the beef slices with seasoning mix A for 2 minutes, add 1 tablespoon salad oil and set aside. Slice up fresh Shiitake mushrooms.
2. Clean and layout the Chinese kale leaves, pare them for use.
3. Heat the frying pan, add a little oil and ginger until the aroma emerges. Put in Chinese broccoli, add 2 tablespoons water, 1 tablespoon rice wine, salt and 1 teaspoon of sugar and a pinch of salt (recipe), stir-fry until the vegetables soften. When they are cooked drain and remove, placing them in a row along the bottom of the plate.
4. Wash out the pot, add 2 tablespoons oil, then the beef mixture and stir over a low flame until the beef turns white. Drain and remove afterwards.
5. Add a little oil to the bottom, over low heat cook the ginger and green onions until fragrant, next, add hot peppers, fresh mushrooms, oyster sauce and water, stirring evenly, then add the beef back in and fry on high heat for 10 seconds. Afterwards add cornstarch to the water to thicken it. Stir evenly and sprinkle with sesame oil. Remove and place onto the green vegetables. That's it.
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