粉麵
由 CookWhatHK0 次收藏
牛肉炒河粉以醃過的牛肉、雞蛋同粗河粉大火快炒，加豆芽及青菜，蠔油醬油調味，鑊氣十足。
牛嫩里肌切薄片，用醃料抓勻備用。粗河粉用水沖洗，讓河粉根根分開。蒜、薑切末。洋蔥切小丁、蔥白切蔥花跟蒜末放在一起，蔥綠切段。辣椒斜切，不吃辣的去籽。豆芽和青菜洗淨瀝乾。
Thinly slice the beef and marinate with the marinade ingredients. Rinse the rice noodles to separate the strands. Mince the garlic and ginger. Dice the onion, mince the spring onion whites with the garlic, and cut the spring onion greens into sections. Slice the chilli diagonally, removing seeds if preferred. Rinse and drain the bean sprouts and greens.
鍋燒熱放少許油炒香雞蛋，起鍋備用。原鍋再加些油，放醃好的牛肉煎上色，兩面上色後起鍋備用。
Heat oil in a wok and stir-fry the eggs, then remove and set aside. In the same wok, add more oil and pan-fry the marinated beef until browned on both sides. Remove and set aside.
鍋洗淨，放少許油炒香蒜末、薑末、洋蔥丁、蔥白。放入瀝乾的河粉，略微拌炒均勻。
Clean the wok, add a little oil and stir-fry the minced garlic, ginger, diced onion, and spring onion whites until fragrant. Add the drained rice noodles and toss briefly.
牛肉和炒蛋回鍋拌炒。放入豆芽和青菜炒勻。放調味料快炒均勻，試味道調整。
Return the beef and scrambled eggs to the wok. Add the bean sprouts and greens and stir-fry. Add the seasonings and stir-fry quickly, adjusting taste as needed.
放蔥段和辣椒炒勻即可。
Add the spring onion sections and chilli, toss to combine, and serve.
