【菲傭入廚手記】韓式辣醬拌牛肉 Beef in Korean Chili Sauce

1. 牛肉洗淨，切薄片，備用。

2. 黃芽白洗淨，切絲；洋葱去外衣，洗淨，切絲；甘筍去皮，洗淨，切絲。

3. 燒熱鑊下油1 湯匙，下薑片及洋葱炒香，放入黃芽白、甘筍、水3 湯匙及鹽半茶匙，炒至黃芽白軟身，加入牛肉及調味料炒片刻，至牛肉剛熟即可。

1. Rinse and thinly slice the beef. Set aside.

2. Rinse and shred the cabbage. Peel, rinse and shred onion and carrot.

3. Heat up a wok. Add 1 tbsp of oil. Stir-fry the ginger and onion until aromatic. Put in the cabbage, carrot, 3 tbsps of water and 1/2 tsp of salt. Stir-fry the cabbage until soft. Add the beef and seasoning. Stir-fry for a while until the beef is just done.

小貼士：

牛肉哪部位最軟腍？

牛肉最軟滑的部份是牛柳，肉質細緻，而且脂肪少。

Which part of beef is most tender?

It is the tenderloin. It has a delicate texture and less fat.

食譜出處：
《菲傭入廚手記：少油香口菜》
作者：Feliz Chan
出版社：萬里機構．飲食天地出版社

感謝萬里機構出版有限公司授權提供食譜。