小菜
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蒜片牛柳粒將醃好的牛柳粒走油炒腍，配上炸至金黃香脆的蒜片，惹味有口感。
預備工序
Preparation
新鮮牛柳可先放雪櫃至較硬身，取出切成適合大小的立方體。
For fresh beef tenderloin, chill it in the fridge until firmer, then take out and cut into suitably sized cubes.
如果是急凍的，適合於略解凍時切開。
If frozen, it's best to cut it while slightly thawed.
牛柳帶點硬身時較易切；只要煮前完全解凍即可。立方體不宜太大或太細，否則會失去應有口感。
Beef is much easier to cut when slightly firm; just make sure it's fully thawed before cooking. The cubes shouldn't be too large or too small, or they'll lose the proper texture.
如不介意牛柳是否方正，可省略此步，直接切開來煮。
If you don't mind whether the beef cubes are perfectly square, you can skip this step and just cut and cook directly.
牛柳解凍後，用上方調味料調味，最後才下生粉，醃30分鐘。
Once the beef is thawed, season with the seasonings above, adding the potato starch last, and marinate for 30 minutes.
蔥切段，備用。
Cut the spring onions into sections and set aside.
蒜頭切片，備用。
Slice the garlic and set aside.
炸香蒜片及牛柳走油
Fry the garlic chips until fragrant and blanch the beef in oil
蒜片放入滾水灼兩分鐘，取出瀝乾，用廚房紙印乾。再準備油鑊，慢火將蒜片炸至金黃，期間不停郁動，金黃後瀝起備用。
Blanch the garlic slices in boiling water for two minutes, remove, drain and pat dry with kitchen paper. Then heat an oiled wok and fry all the garlic slices over low heat until golden, stirring constantly. Once golden, drain and set aside.
牛柳粒中大火走油至5成熟。
Blanch the beef cubes in oil over medium-high heat until about 50% cooked.
或選擇把牛柳粒煎香。
Alternatively, pan-fry the beef cubes until browned.
製成
Finishing
倒走多餘的油後，用蔥白起鑊，隨即放入牛柳粒炒透至淋身。
Pour off the excess oil, start the wok with the spring onion whites, then add the beef cubes and stir-fry through until tender.
牛肉要用慢火燜焗至淋。
The beef should be braised over low heat until tender.
加入半份蒜片，以（份量外）適量的鹽、雞粉、糖、老抽調味，最後加約一茶匙喼汁調色調味。
Add half of the garlic chips, season to taste (amounts beyond the listed) with salt, chicken powder, sugar and dark soy sauce, and finally add about 1 tsp of Worcestershire sauce for colour and flavour.
上碟後再撒上餘下的蒜片即成。
After plating, sprinkle the remaining garlic chips on top and it's done.
