家庭版葱爆牛肉Stir-fried Beef with Onions｜熱炒店必點之一｜肉嫩葱香好涮嘴｜牛郞店二號

每每去熱炒店吃飯，葱爆牛肉絕對是必點的菜單之一，滑嫩的牛肉配上微焦的葱香，三兩下就可以扒上兩碗白飯！今天剛買了牛肉，就來做這一道超下飯的葱爆牛肉！都還沒做，一想到就不斷分泌唾液….

所需食材Ingredients：
牛肉片sliced beef 300克g
洋蔥onion 1/2顆
青蔥切段(蔥白蔥綠分開) 一把
green onion sections(greens and whites separated) a handful
蒜粒(切片) garlic(sliced) 5粒clove
辣椒(切片)chili pepper(sliced) 4根

醃料Marinade：
蛋液beaten egg 1/2
醬油soy sauce 1/2大匙tbsp
米酒rice wine 1 大匙tbsp
太白粉tapioca starch 1 大匙tbsp
食用油cooking oil 1 大匙tbsp

醬料Sauce：
醬油soy sauce 1大匙tbsp
醬油膏thick soy sauce 1 大匙tbsp
糖sugar 1 小匙tsp
白糊椒粉 1小匙tsp
米酒rice wine 1 大匙tbsp
黑醋black vinegar 1小匙tsp
香油sesame oil 1小匙tsp
水water 1 大匙tbsp

做法Steps：
1. 鍋中放少許油，大火將牛肉快速炒開至6-7分熟即起鍋備用。
Put some oil in the pot, and quickly stir-fried the beef on high heat until it’s about medium well. Then remove them from the pot and set aside.
2. 爆香蒜片、洋蔥及蔥白至表面微焦。
Sauté sliced garlic, onion and green onion whites until the surface is slightly charred.
3. 放入牛肉、醬汁、蔥綠及辣椒，快炒幾下即可盛盤。
Add the beef, sauce, green onion greens and chili peppers, quickly stir-fry for a few more times and serve.