嘿，各位热爱美食的朋友们，大家好呀！今天我要给大家掏心窝子分享一道我们家餐桌上的“硬通货”，一道能让米饭瞬间“遭殃”的超级下饭菜——葱爆牛肉！甭管你是厨房萌新还是资深吃货，只要跟着我的步骤来，保准你能做出鲜嫩滑爽、葱香四溢的葱爆牛肉，超级下饭！

准备好的300克牛肉洗净擦干，逆着纹路切成大约0.3厘米厚的薄片。牛肉片放入碗中，加入1勺生抽、半勺老抽、1勺料酒、一小撮白胡椒粉、半小勺白糖、1大勺玉米淀粉。然后，轻轻地、温柔地抓拌均匀，让每一片牛肉都均匀地裹上腌料。最后，淋上1勺食用油，再次抓匀，给牛肉片穿上一层“保护衣”，锁住水分，腌制15-20分钟。

2个大葱洗净，斜刀切成大约3-4厘米长的段，葱白和葱绿分开放置。生姜切片，大蒜切末。调一个万能的碗汁，取一个小碗，放入1勺生抽、半勺蚝油、少许食盐、一点点白糖、1小勺玉米淀粉，再加入2勺清水，搅拌均匀，直到淀粉完全化开没有疙瘩。

第三步：

开火！锅烧热，倒入比平时炒菜稍多一些的食用油，油温烧至六七成热。腌制好的牛肉片一片片地下入锅中，用筷子快速滑散。当牛肉片变色，边缘略微卷曲，大部分肉色变白，立刻用漏勺将其捞出，沥干油分。

第四步：

锅中留少许底油，放入姜片、蒜末和切好的葱白段，开中小火慢慢煸炒。一定要把葱白炒出香味，炒至边缘微微焦黄，葱的甜味充分释放。滑炒好的牛肉重新倒回锅中，翻炒1分钟。调好的碗汁再次搅匀，沿着锅边淋入。迅速转大火，快速翻炒均匀，让每一片牛肉和葱段都均匀地裹上酱汁。

第五步：

加入之前分开放置的葱绿段，继续保持大火，快速翻炒几下，大约10-15秒，看到葱绿微微变软，颜色变得更加鲜亮，就可以立刻关火出锅啦！一盘色香味俱全的葱爆牛肉就大功告成了！看看这油光锃亮的牛肉，鲜嫩多汁，搭配着焦香的葱段，太香啦！

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怎么样，朋友们，这道葱爆牛肉的做法是不是比你想象中简单多了？鲜嫩的牛肉裹着浓郁的酱汁，配上焦香的大葱，每一口都是极致的享受。毫不夸张地说，这绝对是一道能让你家米饭“提前退休”的硬菜！赶紧动手试试看。