蒜香酒香牛肉
This recipe is AI-generated. Adjust based on your actual situation.
Sear beef with olive oil and garlic in pan to develop crust, then deglaze using rice wine and soy sauce for balanced savory notes, finish with scallion to enhance aroma and texture.
Ingredients
- 牛肉180 g (≈ 1 份)
- 橄欖油⅔ 湯匙
- 蒜1 瓣
- 米酒1⅓ 湯匙
- 醬油⅔ 湯匙
- 蔥1 根
- 水8 湯匙
Cookware
- 平底鍋
Steps
- 1將牛肉切片、蒜拍碎、蔥切蔥花
- 2平底鍋中火熱橄欖油 20 秒，加入蒜爆香 15 秒
- 3加入牛肉煎 45 秒至兩面金黃
- 4加入米酒、醬油、水煮滾 1 分鐘後轉小火燉煮
- 5起鍋前加入蔥拌勻
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