Scallion Beef Stir Fry
繁體中文

Ingredients
Thinly sliced beef for hot pot3/4 lb (340g)
Scallion (cut 2.5cm/1" segments, separate whit part from green part) 1/3 lb (150g)
Garlic (sliced)2 glove
Cooking oil3 Tbs
Home style stir-fry sauce part B (see instruction 1 below)1 portion
蔥爆牛肉圖片

Instructions
1.Prepare the Home Style Stir-fry Sauce Part B, increase the oyster sauce in the recipe to 1 tbs.. Set the vinegar aside and mix all other ingredients in a small bowl.
2.Separate the beef slice by slice.
3.Boil half full pot of water. Poach the beef until medium rare. Transfer the beef to a plate with a strainer.
4.Place 3 tbs. of oil, garlic and scallion (white part) in a heated wok; sauté over medium-high heat until aromatic.
5.Add the beef, sauce (not including vinegar) and scallion (green part); Quickly stir until every piece of beef is colored with the sauce. Sprinkle the vinegar along the side of the wok and stir for several times. Serve immediately.



蔥爆牛肉
ENGLISH

材料
火鍋用牛肉薄片3/4 磅 (340克)
青蔥 (切2.5cm/1"小段，蔥白蔥綠分開) 1/3 磅 (150克)
大蒜 (切片)2 瓣
食用油3 大匙
家常醬汁B部份(見做法1)1 份
蔥爆牛肉圖片

做法
1.準備家常醬汁B部份，將其中蠔油增加為1大匙。把醋分開放，其它材料則在小碗裡調勻。
2.將牛肉逐片分開。
3.燒開半小鍋水。放進牛肉燙到半熟後隨即用濾網撈出。
4.炒鍋燒熱後加入3大匙，大蒜和蔥白用中大火爆香。
5.加入牛肉，家常醬汁(不含醋)和蔥綠，翻炒至每片牛肉都上色。最後從鍋邊淋下醋，再翻炒數下即可起鍋。





最後更新 (Last Update): 04/30/2021
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