所需食材
- 黄牛肉300g
- 青红椒各2个
- 芹菜2根
- 蒜片1汤匙
- 姜丝1茶匙
- 干辣椒5个
- 生抽1.5汤匙
- 料酒1汤匙
- 淀粉1茶匙
- 小苏打¼茶匙
- 盐适量
- 食用油3汤匙
食材准备
- 牛肉逆纹切薄片，加生抽、料酒、淀粉、小苏打抓匀腌15分钟
- 青红椒切丝，芹菜切段
烹饪步骤
- 滑牛肉：锅烧至极热（冒烟），下多油，放牛肉大火快炒至变色（约1分钟），盛出。
- 炒香料：锅中留底油，下干辣椒、姜丝、蒜片炒香。
- 合炒：放入青红椒丝和芹菜段大火翻炒1分钟，倒回牛肉，加盐调味快速翻炒均匀出锅。
小贴士
- 锅一定要烧到极热再下肉，才能锁住肉汁
- 小苏打是嫩化牛肉的秘诀，用量不要多
Ingredients
- 300g beef (flank or sirloin)
- 2 green peppers
- 2 red peppers
- 2 celery stalks
- 1 tbsp sliced garlic
- 1 tsp shredded ginger
- 5 dried chilies
- 1.5 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- ¼ tsp baking soda
- salt
- 3 tbsp oil
Preparation
- Slice beef thinly against the grain. Marinate with soy sauce, wine, cornstarch and baking soda for 15 min.
- Shred peppers, cut celery into segments.
Steps
- Sear beef: Heat wok until smoking. Add oil and beef, stir-fry on high heat until just coloured, ~1 min. Remove.
- Aromatics: Leave a little oil, stir-fry dried chilies, ginger and garlic until fragrant.
- Combine: Add peppers and celery, high heat 1 min. Return beef, season with salt, toss and serve immediately.
Tips
- A screaming-hot wok is the key — it sears rather than steams the beef
- Baking soda tenderises the meat; a little goes a long way
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