芥蓝炒牛肉，不是肉跟菜炒一起；而且超好的芥蓝青菜铺在盘子里，加了酱汁腌制过的牛肉炒熟连同酱汁一起淋在青菜芥蓝上。吃起来芥蓝杆清脆爽口，芥蓝叶本身醇香夹杂牛肉酱汁，牛肉嫩滑酱香。这道菜常常上桌没多久就被秒光。”
用料
芥兰
200克
牛肉
100克
50克
3瓣
淀粉水
30克
生抽
20克
蚝油
15克
沙茶酱
20克
潮汕妈妈们拿手家常菜之芥蓝炒牛肉的做法
- 准备好材料，芥蓝挑选细茎带花蕾，洗净择好菜备用（菜叶跟茎杆分开），牛肉选用新鲜黄牛肉，肉反纹路切薄片备用。
- 蚝油一勺沙茶酱20克倒入装有牛肉片碗里搅拌均匀静止10分钟
- 加入玉米油加入牛肉片搅拌均匀，这步是让牛肉味道锁在牛肉片里面待用。
- 热锅凉油，爆香拍扁的蒜头，切记不可糊
- 蒜香飘出时芥蓝茎杆，翻炒至茎杆变翠绿色
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- 再投入芥蓝花蕾跟叶菜，一同翻炒至菜叶收缩变翠绿色
- 加入生抽调味，翻炒均匀后芥蓝装盘备用。
- 热锅加入腌制好的牛肉片快速翻炒30秒后
- 肉有一半变色，即可下淀粉水，不断翻炒牛肉
- 翻炒牛肉至淀粉水，融合牛肉且颜色均匀此时牛肉片七八成熟，将牛肉跟酱汁一同淋在之前备用的芥蓝菜上面即可。
- 成品照
- 成拍照2
- 成拍照 开吃
