【五香牛肉】
by 毛毛妈
今天晚餐做了这个五香牛肉,配上卷饼吃,毛毛很是喜欢。
用料:
1:牛肉(beef stew or flank)或牛腱(beef shank)850克;
2:橄榄油1.5大匙,葱2条洗净切段,姜3-4片,蒜瓣5-6粒去皮拍碎,八角1粒,五香粉1/2茶匙;
3:料酒1大匙,万字牌生抽酱油1大匙,老抽酱油1.5大匙,头抽酱油 1大匙,糖1/4茶匙,盐1/3茶匙,水1.5杯。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、牛肉切块后在清水里泡30分钟(图1),捞出沥水待用。不粘锅置炉上开大火,加1.5大匙橄榄油,放入牛肉煸炒(图2),至水蒸干肉有焦香味(图3)。
2、放入剩余2料(图4),翻炒约30秒,依次加入3料(图5)。等汁煮滚,调中小火焖煮1.5小时。
3、打开盖子(图6),调大中火收汁至汁浓,盛出即可上桌。
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