牛肉的神仙吃法，捞汁香菜拌香肉 的家常版做法好吃又下饭，味道鲜香过瘾巨好吃！

By BOBO蒲公英的自由\t创意料理组

用料

• 牛肉 500克
• 香菜 1把
• 生抽（腌肉） 1勺
• 食用油（腌肉） 1勺（15克）
• 黑胡椒（腌肉） 适量
• 鸡蛋清（腌肉） 1个
• 玉米淀粉（腌肉） 1勺
• 蒜末 2茶匙
• 辣椒粉 1勺
• 熟白芝麻 1勺
• 食用油 1勺
• 油辣子 1勺
• 珍选捞汁 3勺
• 小米椒 2个
• 蚝油 1勺
• 葱白 1段

做法步骤

1、首先准备好500克的牛里脊肉，把牛肉横切成薄片。

2、切好的牛肉片放入碗中加入1勺淀粉，1勺生抽、1勺料酒和一个鸡蛋清。

3、再用手混合抓匀。

4、然后加入黑胡椒碎抓匀。

5、最后加入1勺植物油。

6、继续用手混合抓匀腌制10分钟左右。

7、锅中加入2勺蒜末、1勺辣椒粉、1勺油辣子、1勺熟芝麻、1勺葱白和2个小米椒。

8、淋入一1大勺热油激发出香味。

9、再加入1勺蚝油和3勺珍选捞汁。

10、用勺子把料汁搅拌均匀放置一旁备用。

11、锅中倒入适量清水，大火煮开。

12、把刚刚腌制好的牛肉放入锅中。

13、继续大火煮至牛肉变色后即可捞出。

14、煮好的牛肉捞出放入盆中。

15、把事先调制好的料汁倒入烫好的牛肉中。

16、再加入一把切好的香菜。

17、将所有料汁和香菜混合牛肉抓拌均匀。

18、酸辣鲜香的香菜拌牛肉就做好啦。

小贴士

1:牛肉烫至变色即可这样口感才嫩。\n2:捞汁的口味偏向酸甜，不喜甜的可按：生抽2勺：1勺香醋和少许白糖混合调制即可。

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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