夏天一到，是不是就覺得廚房熱得像蒸籠，一頓飯做下來汗流浹背，胃口也跟著打折？想吃點好的又怕油膩，這時候，一道清爽開胃、簡單快手的涼拌菜，簡直就是救星！今天就給大家分享一道我的夏日菜譜——清爽香菜拌牛肉！別看它簡單，味道可一點不含糊，牛肉鮮嫩，香菜清爽，醬汁酸辣開胃，每次做一盤，連湯汁都不放過！現在，一起制作！

新鮮的牛里脊或者牛上腦，大概準備個半斤，逆著牛肉的紋理切片，把牛肉的纖維切斷。找個干凈的碗，把牛肉片放進去。來1勺生抽，半勺料酒，少許白胡椒粉；加入1小勺玉米淀粉和一丟丟食用小蘇打，淋上1勺食用油，抓拌均勻，冰箱冷藏腌制個15到20分鐘。

準備一把新鮮翠綠的香菜，洗干凈后切成小段。4瓣大蒜拍扁后，去皮，剁成蒜末，越細越好。喜歡吃辣的，切上三個小米辣，切圈。在一個干凈的小碗里，放入準備好的蒜末、辣椒圈，再加入3勺生抽，1勺香醋，半勺蠔油，半勺白糖，滴幾滴香油攪勻。燒一點熱油，‘刺啦’一聲淋在蒜末和辣椒上，攪拌均勻，醬汁就完成了。

第三步：

鍋里燒水，水燒開。往鍋里加少許鹽和幾滴食用油，把腌好的牛肉片一片片滑入滾水中，用筷子迅速劃散，千萬別煮久了！看到牛肉片一變色，肉質從紅轉粉白，大概30秒，立馬用漏勺撈出來，瀝干水分。快速過一下涼白開，然后徹底控干水分。

第四步：

我們把焯好的牛肉和切好的香菜段，一起放入一個稍微大點的碗里，淋上我們精心調制的靈魂醬汁，用筷子從下往上充分翻拌均勻，溫柔一點，讓每一片牛肉、每一根香菜都均勻地裹上醬汁。最后，炒香的白芝麻一小撮，撒上去，真是錦上添花了！

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https://txc.qq.com/products/737929/blog/1251605當當當當！一盤色香味俱全的清爽香菜拌牛肉就大功告成啦！看看這鮮亮的色澤，聞聞這撲鼻的香氣，是不是口水都要流下來了？牛肉嫩滑入味，香菜清新解膩，醬汁酸辣適口，一口下去，所有的暑氣和煩悶都煙消云散了。