香蔥鐵板牛肉配豆豉醬 Beef with Spring Onions and Black Bean Sauce

Serves: 2

材料 INGREDIENTS
海鹽和現磨黑胡椒 sea salt and freshly ground black pepper
130克 印度香米 130g long-grain or basmati rice
200克牛腩或臀肉牛排 1 x 200g sirloin or rump steak
1隻 紅椒 1 red pepper
少數 玉米筍 a handful of baby corn
生薑 (約一個拇指大小) a thumb-sized piece of fresh ginger
2瓣 蒜 2 cloves of garlic
半條 紅辣椒 ½ a fresh red chilli
2條 蔥 2 spring onions
少許 芫茜 a small bunch of fresh coriander
少許 糖莢豌豆 a handful of mange tout
1湯匙 麻油 1 tablespoon sesame oil
1湯匙 花生油 1 tablespoon groundnut oil
1湯匙 豆瓣醬 1 tablespoons of good-quality black bean sauce
1湯匙 鼓油(低鹽) 1 tablespoon soy sauce (low sodium)
2隻 青檸 2 limes
1隻 大雞蛋 1 large egg, preferably free-range or organic

做法  METHOD 

1. 開煎鑊把水煮沸,加入大米並根據包裝指令煮熟。將米隔水,以自來水冷卻,然後置於冰箱內晾乾。
Bring a pan of water to the boil, add the rice and cook according to the packet instructions. Drain the rice in a sieve, run it under a cold tap to cool, and then allow to dry out in the fridge.

2. 將牛排的多餘脂肪切去,把肉切成手指大小的條狀。紅椒切半去籽,再切成細條。玉米筍切半。把薑去皮,蒜切片。辣椒切絲。把蔥切碎。挑芫茜葉,放在一邊,把芫茜莖切碎。
Trim any excess fat from your steak and slice the meat into finger-sized strips. Halve and deseed your pepper and cut it into thin strips. Trim and halve your baby corn lengthways. Peel and finely slice the ginger and garlic. Finely slice the chilli. Cut the ends off your spring onions and finely slice. Pick the coriander leaves and put to one side, and finely chop the coriander stalks.

3. 取出一個大碗,放入紅椒、玉米筍、糖莢豌豆、薑、蒜、辣椒、蔥、芫茜莖和牛排條。加入麻油混合。
Get yourself a big bowl and put in the red pepper, baby corn, mange tout, ginger, garlic, chilli, spring onions, coriander stalks and steak strips. Add the sesame oil and mix everything together.

4. 以高溫把大鐵鍋或煎鍋預熱,加入花生油。把碗內的材料倒在鍋裡。快手把鍋搖晃, 快炒2分鐘。加入豉汁,半份鼓油和半份青檸汁。繼續攪動。加黑胡椒調味。
Preheat a wok or large frying pan on a high heat and once it’s very, very hot add half of the groundnut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving so it doesn’t burn. Add the black bean sauce, and stir in half the soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper.

5. 把所有材料從熱油鍋轉到碗中,並用錫紙覆蓋。
Remove the pan from the heat, transfer everything to a bowl and cover with tin foil.

6. 快速用廚房紙在熱油鍋上擦。花生油塗在鍋面。打下雞蛋和餘下的鼓油 ,不斷攪拌。蛋炒好後加入先前準備好的米飯,保持攪拌幾分鐘,直到米飯熱氣騰騰,然後加鼓油調味。
Give the pan a quick wipe with a ball of kitchen paper and put back on the heat. Add the rest of the groundnut oil and swirl it around. Crack in your egg and the remaining soy sauce – the egg will cook very quickly so keep stirring. Once it’s scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a small splash of soy sauce, if needed.

7. 將飯分成兩份,置於肉上,撒下黑豆醬和芫荽。加青檸汁便可食用。Divide the rice between two bowls or plates. Spoon over the meat and black bean sauce and sprinkle over the coriander leaves. Serve with wedges of lime – great!

More about this recipe: http://foodrevolutionday.com/recipe/14/Sizzling-Beef-with-Spring-Onions-and-Black-Bean-Sauce.html

One comment on “香蔥鐵板牛肉配豆豉醬 Beef with Spring Onions and Black Bean Sauce

  1. Aw, this was an extremely good post. Taking a few minutes and actual effort to produce a top notch
    article… but what can I say… I hesitate a whole lot and never seem to get anything done.

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