深夜追剧时，热气腾腾的干炒牛河，馋得人直咽口水。别再对着屏幕望 “河” 兴叹！今天就教你在家复刻这道菜，无需专业炒锅，用普通铁锅也能炒出镬气十足的美味，让平凡的河粉秒变美味！

食材准备：

主角担当：沙河粉200克，用温水泡软后，沥干水分。

灵魂牛肉：牛里脊100克，逆着纹理切成薄片。

配菜组合：绿豆芽100克、韭黄50克、小葱2根。绿豆芽洗净沥干，韭黄切段，小葱切成葱花。

调味必备：生抽2勺、老抽1勺、料酒1勺、蚝油1勺、白糖半勺、淀粉1勺、白胡椒粉少许、食用油。

烹饪步骤：

1.牛肉片放入碗中，加入1勺生抽、1勺料酒、半勺淀粉、少许白胡椒粉，抓拌均匀，来点食用油，腌制15分钟。

2.热锅凉油，油热后，放入腌制好的牛肉片，滑炒至变色，盛出。锅中留少许底油，放入葱花爆香，加入绿豆芽，大火快速翻炒1分钟，炒至微微变软后，盛出。

3.锅中再倒入少许油，油热后放入河粉，用筷子轻轻拨开。依次加入1勺生抽、1勺老抽、半勺白糖、1 勺蚝油，用筷子和铲子配合，翻炒均匀，让河粉均匀裹上酱汁。

4.炒好的牛肉、豆芽和韭黄段倒入锅中，与河粉一起大，火快速翻炒1分钟，让食材充分融合。最后撒上剩余的葱花，翻炒均匀，咸香入味，即可出锅。

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一盘油亮诱人的干炒牛河端上桌，牛肉嫩滑多汁，河粉根根分明、酱香浓郁，搭配脆爽的豆芽和韭黄，每一口都充满烟火气。无论是当早餐、午餐还是夜宵，都能瞬间治愈味蕾。快动手试试，把这份街头美味搬进自家厨房，做完记得拍照分享，看看谁炒出的牛河最有镬气！