【通少食譜】沙嗲牛肉粉絲煲

通之廚房 於 26/02/2020 發表 收藏文章
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材料【牌子】: 4人份量

150g 粉絲 [fig 7塔牌]

450g 牛柳(肉眼)

3 瓣 蒜頭[切幼粒]

2 粒 紅蔥頭[切幼粒]

1 條 蔥[切幼粒]

醃料

1 tbsp 蠔油 [fig 8李錦記舊裝]

1.5 tsp 糖

1 tsp 蒜粉

1 tbsp 沙茶醬 [fig 6 李錦記]

1 tbsp 水

汁料

2 tbsp 沙茶醬[fig 6 李錦記]

1 tsp 咖哩醬 [fig 4 李錦記]

1 tbsp 紹興酒 [fig 9塔牌]

400ml 水

1 tsp 蠔油 [fig 8 李錦記舊裝]

1 tsp 糖

1 tsp 魚露 [fig 1 越南三蟹牌]

1 tsp 雞粉 [fig 2 家樂牌]

0.5 tsp 老抽 [fig 5 淘大]

芡粉水:

1.5 tbsp 粟粉 [fig 3 鷹粟粉]

2 tbsp 水

做法:

1 牛肉切成薄片用醃料醃15分鐘

2 蒜頭、紅蔥頭和蔥用中火炒香,加入汁料煮滾,留起150毫升備用

3 沙嗲汁放入瓦煲煮滾,加入粉絲,關火焗10分鐘

4 牛肉大火炒至7成熟,加入汁料和芡粉水勾芡

5 牛肉放入粉絲煲內即成

Ingredients[branding] for 4 people

450g Beef tenderloin (ribeye)

150g Cellophane noodles [fig 7 Pagoda]

3 cloves Garlic [finely dice]

2 Shallots [finely dice]

1 Green onion [finely dice]

Seasoning

1 tbsp Oyster sauce [fig 8 LKK]

1.5 tsp Sugar

1 tspGarlic powder

1 tbsp Sacha sauce [fig 6 LKK]

1 tbsp Water

Sauce mixture

2 tbsp Sacha sauce [fig 6 LKK]

1 tsp Curry paste [fig 4 LKK]

1 tbsp Shaoxing wine [fig 9 Pagoda]

400ml Water

1 tsp Oyster sauce [fig 8 LKK]

1 tsp Sugar

1 tsp Fish sauce [fig 1 Three Crabs Brands]

1 tsp Chicken powder [fig 2 Knorr]

0.5 tsp Dark soy sauce [fig 5 Amoy]

Thickening

1.5 tbsp Cornstarch [fig 3 Kingsford's]

2 tbspWater

Steps

1 Finely slice the beef. Add the seasoning and marinade for 15 mins

2 Stir fry the garlic, shallot and green onion. Add in the sauce mixture. Preserve 150ml

3 Sauce mixture add into the clay pot. Add in the noodle and cook for 10 mins without heat

4 Stir fry the beef until medium well. Add in the preserved sauce and thickening it.

5 Add the beef into the noodle. Serve it hot.

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