滑蛋牛肉飯 Beef with Scrambled Eggs on Rice (Hong Kong Style)

滑蛋牛肉飯 Beef with Scrambled Eggs on Rice (Hong Kong Style)
Maggie 料理 第四集 滑蛋牛肉飯
Easy Cook Episode 4
食譜 Recipe

材料:
牛肉(菲力牛肉或叫牛柳)110公克
高湯(或水)1/2 杯
蔥花 2大匙
鹽 1/4 小匙
糖 1/4 小匙
E.V. 橄欖油 適量
白飯2-3杯
玉米粉 1小匙 + 水 3大匙拌勻
蛋 2個
鹽 少許

醃牛肉材料:
醬油 1大匙
糖 1大匙
胡椒粉 少許
紹酒 1大匙
玉米粉 1小匙
E.V. 橄欖油 1大匙
水 3大匙

做法:
把牛肉切片,加入醃料醃約 20分鐘。
把蛋加入少許鹽打勻,
在鍋中加入橄欖油,中火加熱,把牛肉炒至7分熟,撈起備用。
在鍋中加入高湯,用鹽、糖調味,煮沸
加入玉米粉水,轉小火,
倒入蛋液,稍凝固即加入牛肉和辣椒拌炒,
最後加入蔥花拌勻,淋在白飯上。

Hong Kong Style Beef with Scrambled Eggs on Rice
Recipe-
Ingredients:
110g Beef fillet
1/2 cup of broth (or water)
2 tbsp chopped green onion
1/4 tsp salt
1/4 tsp sugar
E.V. olive oil for cooking
2-3 cups of steamed white rice
1 tsp cornstarch + 3 tbsp water

For marinade the beef:
1 tbsp soy sauce
1 tbsp sugar
A pin of white pepper
1 tbsp Shaxing wine
1 tsp cornstarch
1 tbsp E.V. olive oil
3 tbsp water

Method:
Slice the beef to 0.2 mm thick, add the marinade ingredients and marinade for 20 minutes.
Beat the egg with a little bit of salt.
Heat oil in a pan over medium heat, stir-fry the beef about medium well. Remove the beef and set aside.
Pour the broth into the pan, add salt and sugar, bring it to a boil.
Add the cornstarch water, lower the heat,
Pour the eggs into the sauce and stir, and then put the beef back into the pan, mix well.
Add the chopped onion and cook for 30 second. Pour the beef and eggs mixture on the rice.

節目贊助:VOCA 水新鮮(瞬熱飲水機)

合作單位:yusefood@gmail.com

滑蛋牛肉飯 Beef with Scrambled Eggs on Rice (Hong Kong Style)