小菜
由 CookWhatHK0 次收藏
五香或孜然牛肉片，醃好後與紅椒、薑、蔥絲快炒，加辣椒粉及芫荽，香口惹味。
牛柳切片，要薄，切橫紋，加料酒、五香粉、鹽醃製。若口味重，五香粉可多加少許；若沒有五香粉，可加孜然粉，那就是孜然牛肉片了。
Slice the beef tenderloin thinly across the grain, then marinate with cooking wine, five-spice powder and salt. For a stronger flavour add more five-spice; if you have no five-spice, use cumin powder for cumin beef slices instead.
紅椒切絲、薑切絲、蔥切絲、芫荽切長段。
Shred the red chilli, ginger and spring onion; cut the coriander into long segments.
鑊內落油，加紅椒、薑、蔥絲爆香，下牛肉片，爆炒至牛肉差不多變色，放入辣椒粉翻炒，牛肉全部變色後，熄火加芫荽，出鑊。
Heat oil in the wok, add the red chilli, ginger and shredded spring onion and stir-fry until fragrant. Add the beef slices and stir-fry quickly until nearly changed in colour, then add the chilli powder and toss. Once the beef is fully coloured, turn off the heat, add the coriander and dish up.
貼士：炒牛肉要快，全部變色便熄火；一般沒注水的牛肉炒不出湯，喜歡有點湯汁的可在起鑊時加少許滾水。
Tip: stir-fry the beef fast and turn off the heat as soon as it changes colour. Beef that hasn't been water-injected won't release much liquid, so if you like a little sauce, add a splash of hot water when dishing up.
