Stir Fried Beef Short Ribs With Chinese Mustard Greens
Ingredients:
Pickled Mustard Greens ------- 120 g
Beef Short Ribs --------------------- 220 g
Pickled Sichuan Peppers ------ 20 g
Minced Ginger ---------------------- 2 Slices
Ginger ----------------------------------- 2 Slices
Minced Garlic ----------------------- 2 Cloves
Scallions ------------------------------ 2 Stalks
Pepper --------------------------------- 2 Pcs
Chinese Celery -------------------- 1 Stalk
Shaoxing Wine -------------------- 1 tsp
Maggi Seasoning ---------------- 1 tsp
Sichuan Peppercorn Oil ------ 1 tsp
Sugar ---------------------------------- 1/2 tsp
Marinade Ingredients:
Soy Sauce -------------------------- 1 tsp
Oyster Sauce --------------------- 1 tsp
Sesame Oil ------------------------ 1 tsp
Tapioca Starch ------------------ 1/2 tsp
Sugar -------------------------------- 1/4 tsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
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我的C家廚房!Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Marinate the beef short ribs with the marinade ingredients.
2. Heat up a frying pan. Stir fry the Chinese mustard greens without adding any oil until the you can smell the flavor of it.
3. Add oil and ginger slices. Stir fry to enhance flavor.
4. Heat up a frying pan with oil. Stir fry with minced ginger, pickled Sichuan peppers, minced garlic and scallions.
5. Stir fry with marinated beef and then add Shaoxing Wine.
6. Stir fry with Chinese mustard greens, pepper, Chinese celery, sugar and Maggi Seasoning.
7. Finally add some Sichuan peppercorn oil to boost the flavors.
Enjoy
「野山椒酸菜炒牛肉」
材料:-
酸菜(切細)..........120g
牛肋肉(切片)......220g
野山椒.................20g (15隻)
薑米.....................2片
薑片.....................2片
蒜蓉.....................2瓣
蔥段.....................2棵
辣椒(切小段).......2隻
中芹.....................1棵
紹興酒..................1茶匙
鮮醬油..................1茶匙
花椒油..................1茶匙
糖..........................1/2茶
醃料:-
醬油.....................1茶匙
蠔油.....................1茶匙
麻油 ....................1茶匙
木薯粉.................1/2 茶匙
糖 ........................1/4 茶匙
做法:-
1. 牛肋肉片加入醃料拌勻備用。
2. 熱鍋下酸菜煸香,然後下油、薑片炒香拿出備用。
3. 熱油鍋下薑米、野山椒、蒜蓉、蔥白炒香,然後下牛肋肉片爆炒,從鍋邊下紹興酒炒勻。
4. 將酸菜、蔥段、辣椒、中芹、糖、鮮醬油下鍋炒均勻,最後下花椒油入鍋拌勻便可。
spicy beef stir fry marinade 在 張媽媽廚房Mama Cheung Youtube 的最佳解答
張媽媽【香辣牛柳絲】,香辣菜式,辣中帶來酸酸甜甜就更加開胃! 一定加多碗飯! 請Like我的Video和訂閱我的頻道啊! 如喜歡的話,請分享給朋友家人。謝謝。
MamaCheung's Spicy Beef Stir Fry is a great combination of sweet & sour with a little spicy taste. This is super easy to make for lunch or dinner! I hope you like it. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.
✤✤⬇︎⬇︎往下有材料份量⬇︎⬇︎✤✤
⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄
#張媽媽 #香辣牛柳絲 #stirfry
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2人份量 - 材料 Ingredients:
300克牛肉 (rump steak) 300g rump steak
配料: Garnish:
兩粒蒜頭 2 garlic cloves (crushed
一粒紅蔥頭 1 shallot
兩片薑片 2 ginger slices
40克紅椒絲 40g red bell pepper / red chilli
40克青蔥 40g spring onion
適量蔥絲 Handful of shredded spring onion
醬汁調味料: Spicy sauce:
一湯匙辣豆瓣醬 1 TBS spicy bean paste
一湯匙茄汁 1 TBS ketchup
一湯匙陳醋 1 TBS dark vinegar
兩茶匙蠔油 2 tsp oyster sauce
兩茶匙糖 2 tsp sugar
打芡用的生粉水: Thickening agent:
一茶匙生粉加2湯匙水 1 tsp potato starch mix with 2 TBS water
一茶匙已炒香白芝麻 1 tsp toasted white sesame seeds
一茶匙麻油 1 tsp sesame oil
醃牛肉調味料: Beef marinade:
兩茶匙生抽 2 tsp soy sauce
1/6茶匙黑椒碎 1/6 tsp black pepper
半茶匙五香粉 1/2 tsp five spice
半茶匙糖 1/2 tsp sugar
半茶匙生油 1/2 tsp oil
生粉水: Potato starch mix: 1/2 tsp potato starch mix with 2 tsp water
半茶匙生粉+2茶匙水開的
食譜:https://mamacheungcooks.blogspot.com/...
spicy beef stir fry marinade 在 飲食男女 Youtube 的最佳貼文
烹調時間 : 10分鐘 食材費用 : $55
KIMCHI 牛腱
我喜歡牛腱除了味道之外,還有就是咬口,通常用來煮金針雲耳,但我今次用韓國泡菜,那股又酸又辣的味道和牛腱十分配合。
材料
中型牛腱 1條
韓國泡菜 70克
水 60毫升
糖 2 茶匙
油 200 毫升
牛肉醃料
水 60毫升
紹興酒 2 茶匙
梳打粉 1/8茶匙
調味雞汁 1 茶匙
糖 1 茶匙
粟粉 1 茶匙
油 1 湯匙
做法
牛腱放在冰格雪3小時,切成薄片,加入所有醃料,最後下油,醃30分鐘。
以高火熱油至七成熱,牛腱走油30秒,瀝乾。
同一鑊以中火熱,下泡菜煮1分鐘,放牛腱及其他材料,將火調猛,快炒1分鐘。趁熱食。
貼士
我用金錢腱是因為喜愛它的大理石花紋筋
$ 55 10 min
KIMCHI Beef Shin
I like the texture of beef shin because not only does it have beef taste, but also 咬口. Normally it is cooked with 金針雲耳, but I use Korean kimchi for it's slightly spicy and sour taste which goes very well with the beef.
INGREDIENTS
1 pc medium size beef shin
70 g Korean kimchi
60 ml water
2 tsp sugar
200 ml oil
Beef marinade
60 ml water
2 tsp Shaoxing wine
1/8 tsp soda powder
1 tsp concentrated chicken stock
1 tsp sugar
1 tsp corn starch
1 tbsp oil
STEPS
Freeze shin for 3 hours, then slice to very thin slices. Marinate with seasoning for 30 min, putting oil last.
Heat oil in over high heat until 70 % hot. Parboil shin for 30 seconds. Drain.
Heat same wok over medium fire. Put kimchi in and cook for 1 min. Then put in shin and rest of ingredients. Adjust fire to high and stir fry for 1 min. Serve.
TIPS
I use 金錢腱 because of the marbling tendons.