一周能做8次的无敌下饭硬菜。炒这道菜配米饭，米饭一定要多蒸，真的能狂吃三大碗。
用料
牛里脊
200克
香菜
50克
大蒜
4瓣
小葱
2根
生姜
1片
小米椒
4-6个
泡椒
4-6个
生抽
2勺
蚝油
1勺
白胡椒粉
3g
料酒
半勺
清水
1勺
干淀粉
适量
橄榄油
1勺
简单又下饭！小炒黄牛肉的做法
- 食材如图。香菜可以用水芹菜代替。重口味的多放泡椒多放蒜。
- 牛里脊切片，加入2勺生抽、半勺料酒、1勺蚝油、3g白胡椒粉、1勺清水。抓匀后放入适量干淀粉再次抓匀，最后调入1勺橄榄油，抓匀腌制20分钟。
- 香菜切大段，小葱大蒜小米辣泡椒切碎，姜切小片。
- 不粘锅倒油，比平时炒菜油量要多一下。油热后放入牛肉，大火爆炒至变色，立刻盛出。
牛肉带点粉色也没关系，后续步骤还会炒熟。千万不要炒老了。
- 另外用一口干净锅，倒油，中小火煸炒除香菜外所有配料。
- 配料出香味后，调入少量盐，倒入香菜段和牛肉，转大火快速翻炒几下，关火，用余温炒至香菜断生，出锅。
- 完成！
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- 趁热吃，牛肉凉了会变硬影响口感。
- 无敌下饭！
