嘿，各位熱愛美食的朋友們，大家好呀！今天我要給大家掏心窩子分享一道我們家餐桌上的“硬通貨”，一道能讓米飯瞬間“遭殃”的超級下飯菜——蔥爆牛肉！甭管你是廚房萌新還是資深吃貨，只要跟著我的步驟來，保準你能做出鮮嫩滑爽、蔥香四溢的蔥爆牛肉，超級下飯！

準備好的300克牛肉洗凈擦干，逆著紋路切成大約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，輕輕地、溫柔地抓拌均勻，讓每一片牛肉都均勻地裹上腌料。最后，淋上1勺食用油，再次抓勻，給牛肉片穿上一層“保護衣”，鎖住水分，腌制15-20分鐘。

2個大蔥洗凈，斜刀切成大約3-4厘米長的段，蔥白和蔥綠分開放置。生姜切片，大蒜切末。調一個萬能的碗汁，取一個小碗，放入1勺生抽、半勺蠔油、少許食鹽、一點點白糖、1小勺玉米淀粉，再加入2勺清水，攪拌均勻，直到淀粉完全化開沒有疙瘩。

第三步：

開火！鍋燒熱，倒入比平時炒菜稍多一些的食用油，油溫燒至六七成熱。腌制好的牛肉片一片片地下入鍋中，用筷子快速滑散。當牛肉片變色，邊緣略微卷曲，大部分肉色變白，立刻用漏勺將其撈出，瀝干油分。

第四步：

鍋中留少許底油，放入姜片、蒜末和切好的蔥白段，開中小火慢慢煸炒。一定要把蔥白炒出香味，炒至邊緣微微焦黃，蔥的甜味充分釋放。滑炒好的牛肉重新倒回鍋中，翻炒1分鐘。調好的碗汁再次攪勻，沿著鍋邊淋入。迅速轉大火，快速翻炒均勻，讓每一片牛肉和蔥段都均勻地裹上醬汁。

第五步：

加入之前分開放置的蔥綠段，繼續保持大火，快速翻炒幾下，大約10-15秒，看到蔥綠微微變軟，顏色變得更加鮮亮，就可以立刻關火出鍋啦！一盤色香味俱全的蔥爆牛肉就大功告成了！看看這油光锃亮的牛肉，鮮嫩多汁，搭配著焦香的蔥段，太香啦！

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怎么樣，朋友們，這道蔥爆牛肉的做法是不是比你想象中簡單多了？鮮嫩的牛肉裹著濃郁的醬汁，配上焦香的大蔥，每一口都是極致的享受。毫不夸張地說，這絕對是一道能讓你家米飯“提前退休”的硬菜！趕緊動手試試看。