菜心炒牛肉
Med
嫩滑的牛肉搭配爽甜的菜心，简单快手的粤式小炒，鲜香味美。
Cooking Steps
10
STEP 1 OF 10
逆纹切牛肉
USES
牛冧肉, sliced against grain (300 gram)
YouTube肥屋Fat House
Open on YouTube ↗将牛肉逆着纹路切成薄片，这样炒出来的肉更嫩。
STEP 2 OF 10
腌制牛肉
USES
白糖, (for marinade) (0.17 tablespoon)·生抽, (for marinade) (0.5 tablespoon)·绍兴酒, (for marinade) (0.5 tablespoon)
YouTube肥屋Fat House
Open on YouTube ↗将糖、酱油和料酒加入牛肉中，搅拌均匀腌制。
STEP 3 OF 10
分次加水
USES
水, (for marinade) add gradually (15 ml)
YouTube肥屋Fat House
Open on YouTube ↗分批次少量加水，每次揉搓至水分被牛肉完全吸收。
STEP 4 OF 10
加淀粉和油
USES
粟粉, (for marinade) coat evenly (1.5 teaspoon)·食用油, (for marinade) (0.33 tablespoon)
YouTube肥屋Fat House
Open on YouTube ↗加入淀粉搅拌均匀，再加油拌匀，锁住肉的水分和味道。
STEP 5 OF 10
分开菜心茎叶
USES
菜心, stems separated (250 gram)
YouTube肥屋Fat House
Open on YouTube ↗将菜心的茎和叶分开，这样炒的时候受热均匀。
STEP 6 OF 10
先炒菜茎
USES
食用油, heat until smoking (0 as needed)
YouTube肥屋Fat House
Open on YouTube ↗烧热油至冒烟，放入菜茎大火翻炒约一分钟。
STEP 7 OF 10
加叶、盐焖蒸
USES
盐 (0 as needed)·水, (for braising) steam briefly (15 ml)
YouTube肥屋Fat House
Open on YouTube ↗加入菜叶和盐，淋少许水，盖上锅盖用中火焖蒸三十秒。
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