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珍饈百味︰(艾麗斯廚房)黑椒牛柳

珍饈百味︰(艾麗斯廚房)黑椒牛柳

 

 

黑椒牛柳,胡椒味濃鬱,冬天吃更是暖胃下飯。要如何才能煮出嫩滑的牛柳呢?

 

 

 

 

 

材料:

 

牛柳/牛仔骨 400g
洋蔥 1個
黑椒碎 1湯匙
牛油 30g
牛肉高湯 (Beef Stock) 1湯匙
生粉水 (1茶匙生粉加2湯匙水拌勻)

 

 

醃料:

 

生抽 半湯匙
糖 半茶匙
胡椒粉 少許
粟粉 1茶匙

 

 

做法:

 

1. 牛柳切片,用醃料醃30分鐘

2. 洋蔥切絲備用

3. 炒鍋裡放2湯匙生油,將牛柳片煎至八成熟盛起備用

4. 用餘下的油炒洋蔥至軟身後,盛起備用

5. 炒鍋裡放入1杯水煮滾,加入牛油、牛肉高湯、黑椒碎煮滾後加入生粉水,再加入煎好的牛柳片及洋蔥,炒至均勻便可上碟享用

 

 

小貼士:

 

1. 牛柳醃好後,在煎之前用1湯匙生油拌勻才放煎,肉會更嫩滑,而且也無需用太多油煎

2. 如買牛仔骨,可將骨剝出來,留作做羅宋湯,牛肉可切片作黑椒牛肉

3. 牛肉高湯可在英國超市買到,一般都是用作煮牛肉菜湯(羅宋湯)

4. 洋蔥不宜炒太久,因為之後還要回鍋再炒,所以第一次炒至軟身就要立刻盛起備用