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味覺的藝術昇華 -

肉質鮮嫩，啖啖肉香，牛柳始終是安格斯牛最得我心。

牛柳是牛隻腰部的肉，是傳統牛扒中最嫩滑的部位。其脂肪 (Marbling) 有如大理石紋般分佈細緻，入口即融，鮮嫩又多汁，特別用作炭燒或香煎時的首選。

好的牛扒有如美酒，除了有品嚐的要求外，還需要有一定的專業檢定為標準。牛肉的標準叫CAB (Certified Angus Beef )，是美國安格斯牛肉協會 (American Angus Association) 在美國聯邦政府登記的註冊商標。據統計，原來被送檢的牛隻中約35%被認可是安格斯肉牛，其中只有⅕能夠達到檢定安格斯牛肉的。

好牛不如好酒，有時候配上好的葡萄酒反而能夠大大提昇牛肉的口感，有如一次味覺的藝術昇華。

在超市最容易買到冰鮮牛柳粒，解凍後謹記以廚紙抹乾水份，加入醃料及少許油拌勻。燒熱油鑊，爆香大蔥，先放幾粒較肥的脂肪部位，當牛油的香氣溢出，再以大火快炒剩餘的牛柳粒，三兩下炒勻立即上碟。我會以澳洲的酒佐餐，大蔥的辛辣感更能帶出牛柳粒的肉香，入口融化，香氣迴盪，味蕾印記著這一次的味覺藝術昇華。

WINE PAIRING

這道安格斯牛柳粒適合搭配中等單寧、果味濃郁的紅酒，例如西班牙 Ribera del Duero 產區的 Crianza 級紅酒。其黑莓、黑櫻桃與淡淡香料味，能平衡牛肉的豐富油脂。

This dish pairs beautifully with a medium-bodied red wine with good fruit and balanced tannins, such as a Crianza from Spain’s Ribera del Duero. Notes of blackberry, black cherry, and subtle spice complement the richness of the beef.

Stir-fried Angus Beef Cubes with Scallions ｜蔥爆安格斯牛柳粒食譜

Stir-fried Angus Beef Cubes with Scallions ｜蔥爆安格斯柳粒

bonnie.yveskitchen

安格斯牛肉以肉質鮮嫩、油花均勻聞名，簡單快炒即可帶出濃郁牛香。加入大蔥同炒，更添甘甜芳香，是一道快捷又高質感的家常小菜。

Known for its tenderness and beautiful marbling, Angus beef shines when cooked quickly at high heat. Stir-fried with scallions, it delivers a sweet aroma and rich beefy flavor — a simple yet elegant dish for weeknight cooking.

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Course Main Course

Cuisine Hong Kong Style, Western

Ingredients

300 g 冰鮮安格斯牛柳粒 Angus Beef
¼ pc 大蔥 Leek （切段 cut）

醃料 (Marinade)

1 tablespoon 糖 Sugar
1 teaspoon 生抽 Light Soy Sauce
適量黑芝麻油 Sesame Oil
適量黑胡椒 Black Pepper
少許葡萄籽油 Grapeseed Oil

Instructions

解凍冰鮮安格斯牛柳粒，用廚紙抹乾。
加入醃料，置放 20 分鐘。
以葡萄籽油燒熱易潔鑊，先爆香大蔥，再放入幾粒牛柳脂肪部份，炒至釋出牛油香氣。
最後加入剩餘的牛柳粒，以大火快炒至表面全熟，即可上碟。

Thaw the Angus beef cubes and pat dry with kitchen paper.
Marinate with the seasoning for 20 minutes.
Heat grapeseed oil in a non-stick pan, stir-fry scallions until fragrant, then add a few fatty beef cubes to release aroma.
Add the rest of the beef cubes and stir-fry over high heat until the surface is browned. Serve immediately.

Notes

Yves Tips~

* 牛柳粒宜切成大小均勻的方塊，炒時受熱平均。 Cut the beef cubes into even sizes for uniform cooking.
* 若想口感更嫩滑，可在醃料中加少許生粉與清水。For extra tenderness, add a little cornstarch and water to the marinade.
* 快炒時火候要夠猛，才可保留牛肉鮮嫩多汁。Use high heat when stir-frying to lock in the juices and keep the beef tender.

Keyword Angus Beef Steak, 安格斯牛柳

有酒有餚-安格斯牛撞見黑毛豬 (按連結至原文）

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