芥藍炒牛肉，不是肉跟菜炒一起；而且超好的芥藍青菜鋪在盤子里，加了醬汁腌制過的牛肉炒熟連同醬汁一起淋在青菜芥藍上。吃起來芥藍桿清脆爽口，芥藍葉本身醇香夾雜牛肉醬汁，牛肉嫩滑醬香。這道菜常常上桌沒多久就被秒光。”

用料

芥蘭

200克

牛肉

100克

50克

3瓣

淀粉水

30克

生抽

20克

蠔油

15克

沙茶醬

20克

潮汕媽媽們拿手家常菜之芥藍炒牛肉的做法

1. 準備好材料，芥藍挑選細莖帶花蕾，洗凈擇好菜備用（菜葉跟莖桿分開），牛肉選用新鮮黃牛肉，肉反紋路切薄片備用。

1. 蠔油一勺沙茶醬20克倒入裝有牛肉片碗里攪拌均勻靜止10分鐘

1. 加入玉米油加入牛肉片攪拌均勻，這步是讓牛肉味道鎖在牛肉片里面待用。

1. 熱鍋涼油，爆香拍扁的蒜頭，切記不可糊

1. 蒜香飄出時芥藍莖桿，翻炒至莖桿變翠綠色
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1. 再投入芥藍花蕾跟葉菜，一同翻炒至菜葉收縮變翠綠色

1. 加入生抽調味，翻炒均勻后芥藍裝盤備用。

1. 熱鍋加入腌制好的牛肉片快速翻炒30秒后

1. 肉有一半變色，即可下淀粉水，不斷翻炒牛肉

1. 翻炒牛肉至淀粉水，融合牛肉且顏色均勻此時牛肉片七八成熟，將牛肉跟醬汁一同淋在之前備用的芥藍菜上面即可。

1. 成品照

1. 成拍照2

1. 成拍照 開吃