菜心炒牛肉
Med
嫩滑牛肉配爽甜菜心，快手粵式小炒，鑊氣十足。
Cooking Steps
10
STEP 1 OF 10
逆紋切牛肉
USES
牛冧肉, sliced against grain (300 克)
YouTube肥屋Fat House
Open on YouTube ↗牛肉逆紋切薄片，咁樣炒出嚟先夠嫩滑。
STEP 2 OF 10
醃牛肉
USES
白糖, (for marinade) (0.17 湯匙)·生抽, (for marinade) (0.5 湯匙)·紹興酒, (for marinade) (0.5 湯匙)
YouTube肥屋Fat House
Open on YouTube ↗落糖、豉油同米酒喺牛肉度，攪勻醃一陣。
STEP 3 OF 10
逐少加水
USES
水, (for marinade) add gradually (15 毫升)
YouTube肥屋Fat House
Open on YouTube ↗分幾次逐少加水落去，每次都要搓勻至牛肉完全吸收晒先。
STEP 4 OF 10
落生粉同油
USES
粟粉, (for marinade) coat evenly (1.5 茶匙)·食油, (for marinade) (0.33 湯匙)
YouTube肥屋Fat House
Open on YouTube ↗加入生粉攪勻，再落油，幫牛肉鎖住水分同味道。
STEP 5 OF 10
菜心莖葉分開
USES
菜心, stems separated (250 克)
YouTube肥屋Fat House
Open on YouTube ↗菜心莖同葉分開，炒嘅時候就可以熟得均勻。
STEP 6 OF 10
先炒菜莖
USES
食油, heat until smoking (0 適量)
YouTube肥屋Fat House
Open on YouTube ↗燒熱油至冒煙，落菜莖大火炒約一分鐘。
STEP 7 OF 10
加葉、鹽同蒸
USES
鹽 (0 適量)·水, (for braising) steam briefly (15 毫升)
YouTube肥屋Fat House
Open on YouTube ↗加入菜葉同鹽，灒少少水，蓋上蓋用中火蒸三十秒。
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