蚝油嫩牛肉
材料
"冷藏澳洲牛肉火锅片 300克","大蒜 3瓣","花椰菜 半颗","红椒 1颗","洋葱 1/2颗","太白粉(勾芡用) 1茶匙","水(勾芡用) 2茶匙","盐 1/4茶匙","黑胡椒 1/2茶匙","酱油 1.5大匙","米酒(或清酒) 1.5大匙","太白粉 1大匙","蚝油 1.5大匙","米酒(或清酒) 1.5大匙","糖 1茶匙","鸡高汤 1/2杯",
做法
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1:将A.牛肉醃酱搅拌均匀，加入牛肉醃制约10分钟
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2:洋葱、红椒切丝，大蒜粒切碎，花椰菜切小朵
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3:加热锅子至高温，将醃好的牛肉入锅中略炒，放入大蒜，炒牛肉至5分熟后起锅备用。将B蠔油酱的材料混和均匀备用。
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4:起新的油锅，炒洋葱、红椒、花椰至熟，然后放入牛肉、拌匀的蠔油酱拌炒牛肉至约8分熟。将太白粉加水拌匀倒入锅中勾芡快速翻炒，即可起锅盛盘。
