食譜: 沙茶金菇炒牛柳 (Stir-fry Beef with Enoki mushroom in bbq sauce)

星期日真係過得好充實呀, 哈哈, 因為我終於唔理天氣, 洗o左車啦, 哈哈, 只係洗外殼加埋打蠟, 足足用左我2個半小時, 今日應該會洗埋入面, 我諗又要一個小時啦

係喎, 父親節, 大家點樣慶祝先? 我就一早係星期六同我父母, 外父外母食brunch呀, 個餐廳有埋波睇, 比我睇到西班牙點樣贏呀, 哈哈

係呀, 我8月中會同太太去toronto出席好朋友個婚禮呀, 我諗緊, 唔知有無時間可以約吓toronto嘅blog友飲杯野呢, 邊個嚟開我個blog嘅朋友, 又係toronto住,

可唔可以單聲呀

好啦, 又講完廢話啦, 講返個餸先呀, 哈哈哈

哩個餸真係唔難整啦, 其實我之前都整過類似嘅, 不過將青椒改左金菇啦, 牛肉我每次都會講, 唔好用鹽醃, 要逆紋去切, 如果你都係唔明, 可以去通之食譜術語 (第9點) 睇睇啦, 圖文並貌, 我連video都錄埋, 希望可以幫到大家啦

個汁呢, 我再簡化一點, 淨用牛頭牌沙茶醬, 唔再加其他野啦, 雖然係咁, 出嚟效果仍然係咁好呀, 哈哈哈

牛肉記得一開始唔好煮得太熟, 否則一回鑊就會熟得濟, 會好韌呀, 只要你小心一啲, 哩碟餸真係好簡單呀

正所謂: 沙茶金菇炒牛柳, 人人食到無停口

 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 35分鐘左右

1- 金菇一包, 洗淨 (1 bag of Enoki mushroom, cleaned)
tonytsang and kareny recipy
2- 中洋蔥1個, 去衣切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 牛肉3/4磅左右, 切片 (3/4 lbs of beef, sliced)
tonytsang and kareny recipy
5- 蔥2條, 切絲 (2 green onion, shredded)
tonytsang and kareny recipyand kareny recipy

份量自供參考 (just for reference only)
1- 牛頭牌沙茶醬 3 湯匙 (3 tbsp Chinese style barbecue sauce)
tonytsang and kareny recipy
2- 水1湯匙 (1 tbsp water)tonytsang and kareny recipy

tonytsang and kareny recipy
1- 牛肉基本野(除了鹽外)醃15分鐘, 金菇切去尾段備用
tonytsang and kareny recipy
2- 快火落油起鑊, 先炒牛肉至7成熟(外面已變色, 內還有微紅), 盛起備用,

3- 快火落油起鑊, 爆香蒜蓉至金黃, 落洋蔥加少去鹽炒至軟身, 加入汁料炒香(圖2), 再加入金菇和牛肉兜勻(圖2), 上碟灑上蔥絲即成

1- Marinade the beef with usual spices (except salt) for 15 mins.  Cut off the Enoki mushroom root, put it aside. 

2- Heat the pan with oil in high heat.  Stir-fry the beef to 70% done (where it still a bit red inside).tonytsang and kareny recipy

3- Heat the pan with oil in high heat.  Stir-fry the garlic until fragrant.  Stir-fry the onion with some salt until it is fragrant and soft.  Add the sauce mix (fig.1).  Add the Enoki mushroom and beef and mix them well (fig.2).  Put it on the dish and spray the green onion.  Serve hot.tonytsang and kareny recipy

1- 牛肉片不宜過幼, 因為會失去肉汁較多
tonytsang and kareny recipy

2- 牛肉不可以用鹽醃, 講過好多次, 鹽=韌, 糖=腍
tonytsang and kareny recipy
3- 金菇最後先落, 保持口感
tonytsang and kareny recipy
4- 牛肉要逆紋切片, 不明白的話, 請去通之食譜術語 (第9點)
tonytsang and kareny recipy
1- Do not cut the beef too thin.  Otherwise, once it is done, the beef will be really dry.
tonytsang and kareny recipy
2- Do marinade the beef with salt.  It will make the beef harder.  Using sugar will make it soft.
tonytsang and kareny recipy
3- Cook the Enoki mushroom at the end to keep it crispy texture
tonytsang and kareny recipy
4- Slide the beef with reverse direction of its texture.
tonytsang and kareny recipy