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豉椒炒牛肉



材料:

牛肉180公克
青椒80公克
紅辣椒15公克
蔥1根
薑8公克
豆豉10公克

調味料:

蠔油1小匙
醬油1小匙
料酒1小匙
細砂糖1/2小匙
水1大匙
太白粉1/2小匙
香油1小匙

醃料:

嫩精1/4小匙
太白粉1小匙
醬油1小匙
蛋白1大匙

作法:

 1.牛肉洗淨切片,加入所有調味料A抓勻,醃漬約20分鐘備用。
 2.青椒洗淨去籽切小塊、蔥洗淨切小段、薑洗淨切小片、豆豉洗淨切碎,備用。
 3.將所有調味料B調勻成兌汁備用。
 4.熱鍋,倒入2大匙拉油油,以大火快炒作法1牛肉片,至牛肉表面變白撈出備用。
 5.另熱一鍋,倒入1大匙沙拉油,以小火爆香作法2豆豉、蔥段、薑片以及紅辣椒末,再加入作法2青椒塊和作法4牛肉片,以大火快炒5秒後邊炒邊將兌汁淋入炒勻,再灑上香油拌炒均勻即可。

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