干炒牛河 Stir-Fried Rice Noodles with Beef

材料 Ingredients

河粉 Rice Noodles 1 磅 lb (450g) 牛後腿肉(切0.5cm厚片) Top round beef (cut 0.5cm thick slice) 1/2 磅 lb (225g) 基本醃料(濃) Basic Marinade (Dark) 2 份 portion 綠豆芽 Mung bean sprout 1/2 磅 lb (225g) 韭黃(切5cm小段) Yellow chive (cut 2" segment) 1/4 磅 lb (113g) 洋蔥(切粗絲) Onion (thick julienne) 1/2 個 ea 鹽 Salt 1/3 小匙 tsp 白胡椒 Ground white pepper 1/4 小匙 tsp 甜豉油 Sweet soy sauce 1 份 portion 食用油 Cooking oil 1+2 大匙 Tbs

做法

1.	將牛肉與基本醃料(濃) 拌勻醃至少15分鐘。
2.	準備好甜豉油。
3.	炒鍋燒熱後加入1大匙油，綠豆芽，韭黃，1/3小匙鹽和1/4小匙白胡椒快速翻炒1分鐘，盛出放在一旁。
4.	醃好的牛肉與2大匙油拌勻。放進原炒鍋用中小火煎之八成熟。盛出放在一旁。
5.	原鍋加入洋蔥炒香。放進河粉攤平後，用中小火煎2分鐘。倒入甜豉油炒至河粉和醬汁充分拌勻。
6.	拌入炒好的牛肉，綠豆芽和韭菜。塊速翻炒1分鐘後裝盤。

Procedure

1.	Marinate the beef with the Basic Marinade (Dark) for at least 15 minutes.
2.	Prepare the Sweet Soy Sauce.
3.	Add 1 tbs. of oil, mung bean sprouts, yellow chive, 1/3 tsp. of salt and 1/4 tsp. of white pepper in a heated wok. Sauté quickly for 1 minute. Set the mixture aside.
4.	Mix the marinated beef with 2 tbs. of oil. Place the beef in the same wok and pan-fry over medium low heat until the beef is 80% done. Set the beef aside.
5.	Add 1 tbs. of oil and onion to the same wok and sauté until aromatic. Lay the rice noodles evenly on the bottom of the wok and pan fry over medium heat for 2 minutes. Add the Sweet Soy Sauce and stir until the noodles and sauce are well combined.
6.	Place in the beef, bean sprouts and yellow chives. Quickly stir for 1 minute then plate the dish.

最後更新 (Last Update): 09/07/2020
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