一周能做8次的無敵下飯硬菜。炒這道菜配米飯，米飯一定要多蒸，真的能狂吃三大碗。

用料

牛里脊

200克

香菜

50克

大蒜

4瓣

小蔥

2根

生姜

1片

小米椒

4-6個

泡椒

4-6個

生抽

2勺

蠔油

1勺

白胡椒粉

3g

料酒

半勺

清水

1勺

干淀粉

適量

橄欖油

1勺

簡單又下飯！小炒黃牛肉的做法

1. 食材如圖。香菜可以用水芹菜代替。重口味的多放泡椒多放蒜。

1. 牛里脊切片，加入2勺生抽、半勺料酒、1勺蠔油、3g白胡椒粉、1勺清水。抓勻后放入適量干淀粉再次抓勻，最后調入1勺橄欖油，抓勻腌制20分鐘。

1. 香菜切大段，小蔥大蒜小米辣泡椒切碎，姜切小片。

1. 不粘鍋倒油，比平時炒菜油量要多一下。油熱后放入牛肉，大火爆炒至變色，立刻盛出。
   牛肉帶點粉色也沒關系，后續步驟還會炒熟。千萬不要炒老了。

1. 另外用一口干凈鍋，倒油，中小火煸炒除香菜外所有配料。

1. 配料出香味后，調入少量鹽，倒入香菜段和牛肉，轉大火快速翻炒幾下，關火，用余溫炒至香菜斷生，出鍋。

1. 完成！
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1. 趁熱吃，牛肉涼了會變硬影響口感。

1. 無敵下飯！