每次炒牛肉時，抓一把鮮嫩的香菜葉子丟進鍋里，香氣瞬間竄滿整個廚房。香菜那股獨特的辛香與牛肉的醇厚油脂，簡直是天作之合。今天這道香菜炒牛肉，鮮香可口，咸香下飯，做法也是十分簡單，現在就來制作吧！

牛里脊肉300克，順著紋路切成硬幣厚的薄片。牛肉放入碗中，加1勺生抽、半勺老抽、半勺蠔油、1個蛋清，順時針攪拌2分鐘，讓肉吃足水分；最后淋1勺食用油，封住水分，腌制15分鐘。

熱鍋涼油，滑鍋后倒出，重新加2勺花生油，燒至冒青煙。這時，迅速倒入腌好的牛肉，用筷子快速劃散！全程保持最大火，牛肉變色，立刻盛出。用鍋中余油，爆香1吧蒜末和小米辣，轉中火倒入1大把香菜梗，翻炒5秒。

第三步：

我們把半熟的牛肉回鍋，翻炒30秒。加半勺料酒，沿鍋邊淋入，去腥增香。繼續加半勺糖、1勺生抽，快速翻炒均勻。關火前，撒一把香菜葉，用余溫稍微翻兩下，就出鍋。

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我們將炒好的牛肉盛入預熱的砂鍋，滋滋作響的聲音里，香菜的氣息裹著牛肉的焦香撲鼻而來。夾一筷子入口，嫩滑的牛肉爆出咸鮮汁水，香菜梗脆爽解膩，小米辣的刺激感在舌尖跳躍，妥妥的米飯殺手！

搭配建議：用生菜葉包裹牛肉和香菜，再放兩粒油炸花生米，口感層次瞬間升級。剩下的湯汁別浪費，拌面條或澆在燙青菜上，又是一道新菜。