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