牛肉炒菜
Main35 分钟4 份简单关于此食谱
经典可靠的牛肉炒菜，配有爽脆多彩的蔬菜和嫩牛肉片，浇上鲜香有光泽的酱汁。这个家庭厨房友好版本采用简单的食品储藏室必需品和可靠的平底锅或炒锅，在30分钟内呈现餐厅风味。非常适合繁忙的工作日，易于根据手边的蔬菜进行定制。
步骤说明
- 1
Place the sliced beef in a mixing bowl. Add the soy sauce, cornstarch, sesame oil, and baking soda. Toss well to coat every strip evenly. Let the beef marinate at room temperature for at least 15 minutes (or up to 30 minutes). The baking soda is the secret to restaurant-style tender beef — don't skip it.
- 2
In a small mixing bowl or measuring cups, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, beef broth, sesame oil, and red pepper flakes (if using) until the cornstarch is fully dissolved and no lumps remain. Set aside — the sauce comes together fast once cooking starts, so have it ready to go.
- 3
Heat a large wok or wide skillet over ^[high heat] until it just begins to smoke. Add 1 tablespoon of the vegetable oil and swirl to coat. Add the broccoli florets and yellow onion, stir-frying for 2–3 minutes until the broccoli florets is bright green and slightly tender but still has a bite.
- 4
Add the red bell pepper and snap peas. Stir-fry for another 1–2 minutes until just tender-crisp. Transfer all the vegetables to a plate and set aside.
- 5
Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the garlic and green onions and stir-fry for 30 seconds until fragrant.
- 6
Add the marinated beef to the wok in a single layer. Let it sear undisturbed for 1 minute to develop color, then stir-fry for another 1–2 minutes until just cooked through and no longer pink.
- 7
Return the cooked vegetables to the wok with the beef. Give the sauce a quick re-whisk (the cornstarch settles), then pour it over everything. Toss and stir-fry constantly for 1–2 minutes until the sauce thickens, turns glossy, and coats the beef and vegetables evenly.
- 8
Remove from heat immediately. Serve the stir fry hot over steamed rice. Garnish with sliced green onions and toasted sesame seeds. Enjoy right away for the best texture.
