金平牛蒡炒牛肉 Kinpira Gobo-Gyu
(Sautéed Burdock Root with Beef)

材料 Ingredients

牛里肌 Beef loin 1/2 磅 lb (225g) 牛蒡 Burdock root 1/2 磅 lb (225g) 白芝麻 White sesame seed 3 大匙 Tbs 油 Cooking oil 2+1 大匙 Tbs 基本醃料(濃) Dark basic marinade 1 份 portion 金平醬汁 Kinpira Sauce 1 份 portion 麻油 Sesame oil 1/2 大匙 Tbs

做法

1.	牛肉切成細絲後用基本醃料(濃)醃15分鐘。入鍋前加2大匙油與牛肉拌勻。
2.	牛蒡洗乾淨後用刀背刮去外皮，斜成薄片後再切成細絲。切好的牛蒡要馬上放進醋水(1大匙醋+3杯水)中，以免發黑。
3.	準備金平醬汁。
4.	不沾鍋燒熱後加入牛肉絲用中火炒至8分熟，肉絲要炒散。將牛肉盛出備用。
5.	原鍋加入1大匙，牛蒡絲，芝麻和金平醬汁，翻炒至醬汁剩下1/5。
6.	最後再加入牛肉和麻油拌炒1分鐘即可。

PROCEDURE

1.	Cut the beef into thin strips. Marinate the beef with the Dark Basic Marinade for 15 minutes. Mix 2 tbs. of oil with the beef before cooking.
2.	Wash the burdock root and scrape the skin off by using the back of a knife. Diagonally cut the burdock root in to thin slices, and cut the slices into fine juliennes. Place the burdock root in a bowl of vinegar water (1 tbs. of vinegar + 3 cups of water) to prevent it from turning black.
3.	Prepare the Kinpira Sauce.
4.	Add the beef to a heated non-stick pan. Sauté the beef over medium heat until 80% done. Make sure that all the beef strips are loosen. Set the beef aside.
5.	Add 1 tbs. of oil, burdock root, sesame seeds, and the Kinpira Sauce to the same pan. Sauté until the sauce is reduced to 1/5.
6.	At last add the beef and sesame oil. Sauté for another minute.

最後更新 (Last Update): 10/05/2020
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.