【通少食譜】沙嗲牛肉粉絲煲
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材料【牌子】： 4人份量
150g 粉絲 [fig 7塔牌]
450g 牛柳（肉眼）
3 瓣 蒜頭[切幼粒]
2 粒 紅蔥頭[切幼粒]
1 條 蔥[切幼粒]
醃料
1 tbsp 蠔油 [fig 8李錦記舊裝]
1.5 tsp 糖
1 tsp 蒜粉
1 tbsp 沙茶醬 [fig 6 李錦記]
1 tbsp 水
汁料
2 tbsp 沙茶醬[fig 6 李錦記]
1 tsp 咖哩醬 [fig 4 李錦記]
1 tbsp 紹興酒 [fig 9塔牌]
400ml 水
1 tsp 蠔油 [fig 8 李錦記舊裝]
1 tsp 糖
1 tsp 魚露 [fig 1 越南三蟹牌]
1 tsp 雞粉 [fig 2 家樂牌]
0.5 tsp 老抽 [fig 5 淘大]
芡粉水:
1.5 tbsp 粟粉 [fig 3 鷹粟粉]
2 tbsp 水
做法：
1 牛肉切成薄片用醃料醃15分鐘
2 蒜頭、紅蔥頭和蔥用中火炒香，加入汁料煮滾，留起150毫升備用
3 沙嗲汁放入瓦煲煮滾，加入粉絲，關火焗10分鐘
4 牛肉大火炒至7成熟，加入汁料和芡粉水勾芡
5 牛肉放入粉絲煲內即成
Ingredients[branding] for 4 people
450g Beef tenderloin (ribeye)
150g Cellophane noodles [fig 7 Pagoda]
3 cloves Garlic [finely dice]
2 Shallots [finely dice]
1 Green onion [finely dice]
Seasoning
1 tbsp Oyster sauce [fig 8 LKK]
1.5 tsp Sugar
1 tspGarlic powder
1 tbsp Sacha sauce [fig 6 LKK]
1 tbsp Water
Sauce mixture
2 tbsp Sacha sauce [fig 6 LKK]
1 tsp Curry paste [fig 4 LKK]
1 tbsp Shaoxing wine [fig 9 Pagoda]
400ml Water
1 tsp Oyster sauce [fig 8 LKK]
1 tsp Sugar
1 tsp Fish sauce [fig 1 Three Crabs Brands]
1 tsp Chicken powder [fig 2 Knorr]
0.5 tsp Dark soy sauce [fig 5 Amoy]
Thickening
1.5 tbsp Cornstarch [fig 3 Kingsford's]
2 tbspWater
Steps
1 Finely slice the beef. Add the seasoning and marinade for 15 mins
2 Stir fry the garlic, shallot and green onion. Add in the sauce mixture. Preserve 150ml
3 Sauce mixture add into the clay pot. Add in the noodle and cook for 10 mins without heat
4 Stir fry the beef until medium well. Add in the preserved sauce and thickening it.
5 Add the beef into the noodle. Serve it hot.
材料【牌子】： 4人份量
150g 粉絲 [fig 7塔牌]
450g 牛柳（肉眼）
3 瓣 蒜頭[切幼粒]
2 粒 紅蔥頭[切幼粒]
1 條 蔥[切幼粒]
醃料
1 tbsp 蠔油 [fig 8李錦記舊裝]
1.5 tsp 糖
1 tsp 蒜粉
1 tbsp 沙茶醬 [fig 6 李錦記]
1 tbsp 水
汁料
2 tbsp 沙茶醬[fig 6 李錦記]
1 tsp 咖哩醬 [fig 4 李錦記]
1 tbsp 紹興酒 [fig 9塔牌]
400ml 水
1 tsp 蠔油 [fig 8 李錦記舊裝]
1 tsp 糖
1 tsp 魚露 [fig 1 越南三蟹牌]
1 tsp 雞粉 [fig 2 家樂牌]
0.5 tsp 老抽 [fig 5 淘大]
芡粉水:
1.5 tbsp 粟粉 [fig 3 鷹粟粉]
2 tbsp 水
做法：
1 牛肉切成薄片用醃料醃15分鐘
2 蒜頭、紅蔥頭和蔥用中火炒香，加入汁料煮滾，留起150毫升備用
3 沙嗲汁放入瓦煲煮滾，加入粉絲，關火焗10分鐘
4 牛肉大火炒至7成熟，加入汁料和芡粉水勾芡
5 牛肉放入粉絲煲內即成
Ingredients[branding] for 4 people
450g Beef tenderloin (ribeye)
150g Cellophane noodles [fig 7 Pagoda]
3 cloves Garlic [finely dice]
2 Shallots [finely dice]
1 Green onion [finely dice]
Seasoning
1 tbsp Oyster sauce [fig 8 LKK]
1.5 tsp Sugar
1 tspGarlic powder
1 tbsp Sacha sauce [fig 6 LKK]
1 tbsp Water
Sauce mixture
2 tbsp Sacha sauce [fig 6 LKK]
1 tsp Curry paste [fig 4 LKK]
1 tbsp Shaoxing wine [fig 9 Pagoda]
400ml Water
1 tsp Oyster sauce [fig 8 LKK]
1 tsp Sugar
1 tsp Fish sauce [fig 1 Three Crabs Brands]
1 tsp Chicken powder [fig 2 Knorr]
0.5 tsp Dark soy sauce [fig 5 Amoy]
Thickening
1.5 tbsp Cornstarch [fig 3 Kingsford's]
2 tbspWater
Steps
1 Finely slice the beef. Add the seasoning and marinade for 15 mins
2 Stir fry the garlic, shallot and green onion. Add in the sauce mixture. Preserve 150ml
3 Sauce mixture add into the clay pot. Add in the noodle and cook for 10 mins without heat
4 Stir fry the beef until medium well. Add in the preserved sauce and thickening it.
5 Add the beef into the noodle. Serve it hot.