沙茶牛肉
作者：毛毛妈
用料:
1：牛里脊肉（Eye round），350克，洗净沿纹路切片备用。
2：小苏打1/3茶匙，水3大匙。
3：牛头牌沙茶酱1大匙，万字牌生抽酱油1大匙，生粉1大匙，白胡椒粉1/8茶，菜籽油1大匙，香油1茶匙，糖1/2茶匙。
4：万字牌生抽酱油1大匙，李锦记旧庄特级蚝油1大匙，牛头牌沙茶酱2茶匙，盐1/4茶匙。
5：菜籽油2大匙。
6：葱4条洗净切段。
7：小红辣椒2个，洗净。
做法：
将牛肉片拌上2料腌发1个小时，然后用水冲洗，沥水后加3料拌匀腌20分钟。不粘炒锅置炉上开大中火，内放菜籽油2大匙，将浆好的牛肉片放入划散炒至八成熟，加入葱段和合法料同炒半分钟，放下红辣椒兜炒几下即起锅装盘。
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要是用了小苏打粉后放到冰箱里过夜会有影响吗？
Virginiagirl ：这样太久了。
毛毛妈，为什么这个放小苏打之后要1个小时，洋葱炒牛柳只要30分钟啊。
要时间让肉嫩。
请问毛毛妈，小苏打就是baking soda 吗？
谢谢。
是的。