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韓國醬炒牛仔骨



材料:

牛仔骨 3條
洋蔥 1/3個

調味料:

韓國牛肉醬  3湯匙



芡汁:

粟粉 1茶匙
糖 1茶匙
生抽 1茶匙
水 2湯匙
(芡汁材料要預先拌勻)

做法:

1, 牛仔骨及洋蔥切開備用

2, 用一個煎鍋, 中火, 加少許橄欖油, 油熱後放入洋蔥炒香

3, 放入牛仔骨炒及牛肉醬, 炒至8成熟

4, 把芡汁放入, 炒至牛肉全熟便完成

By: May Chan

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