每次炒牛肉时，抓一把鲜嫩的香菜叶子丢进锅里，香气瞬间窜满整个厨房。香菜那股独特的辛香与牛肉的醇厚油脂，简直是天作之合。今天这道香菜炒牛肉，鲜香可口，咸香下饭，做法也是十分简单，现在就来制作吧！

牛里脊肉300克，顺着纹路切成硬币厚的薄片。牛肉放入碗中，加1勺生抽、半勺老抽、半勺蚝油、1个蛋清，顺时针搅拌2分钟，让肉吃足水分；最后淋1勺食用油，封住水分，腌制15分钟。

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热锅凉油，滑锅后倒出，重新加2勺花生油，烧至冒青烟。这时，迅速倒入腌好的牛肉，用筷子快速划散！全程保持最大火，牛肉变色，立刻盛出。用锅中余油，爆香1吧蒜末和小米辣，转中火倒入1大把香菜梗，翻炒5秒。

第三步：

我们把半熟的牛肉回锅，翻炒30秒。加半勺料酒，沿锅边淋入，去腥增香。继续加半勺糖、1勺生抽，快速翻炒均匀。关火前，撒一把香菜叶，用余温稍微翻两下，就出锅。

我们将炒好的牛肉盛入预热的砂锅，滋滋作响的声音里，香菜的气息裹着牛肉的焦香扑鼻而来。夹一筷子入口，嫩滑的牛肉爆出咸鲜汁水，香菜梗脆爽解腻，小米辣的刺激感在舌尖跳跃，妥妥的米饭杀手！

搭配建议：用生菜叶包裹牛肉和香菜，再放两粒油炸花生米，口感层次瞬间升级。剩下的汤汁别浪费，拌面条或浇在烫青菜上，又是一道新菜。

作者声明：内容由AI生成