哈嘍，各位干飯人！今天，給大家安排一道超級無敵下飯的硬核快手菜——雙椒碎牛肉！說起這道菜，那簡直就是我家餐桌上的‘米飯刺客’。鮮嫩的牛肉末，裹挾著青紅椒的清香和微微的辣意，在鍋里那么一爆炒，香氣瞬間就能竄滿整個廚房，勾得人直流口水。

200克牛肉洗凈擦干，逆著紋路切片，切條，切成黃豆大小的牛肉丁。切好后放入碗中，加入1勺生抽、1勺料酒、1小勺淀粉、少許鹽和一小撮白胡椒粉。用手抓拌均勻，讓每一粒牛肉都裹上腌料，然后靜置腌制15分鐘。

青椒和紅椒各一個，分別洗凈，去籽去蒂，然后切成和牛肉丁差不多大小的小丁。大蒜4瓣拍扁后，切成蒜末；姜一小塊，切成姜末。小米辣3個，也切成小圈圈，備用。

第三步：

鍋中倒入食用油3湯匙，用中大火燒至熱，油面微微晃動。牛肉丁下鍋，用鍋鏟快速滑炒。看到牛肉丁表面變色，大部分都分離開來，盛出來，放一邊待用。

第四步：

鍋里留有一些炒牛肉的底油，酌情再加一點點油。放入切好的姜末、蒜末和小米辣圈，調成中小火，慢慢煸炒，香味被徹底激發出來。青紅椒丁倒入鍋中，轉大火，快速翻炒。翻炒1分鐘左右，看到辣椒丁的顏色變得更鮮亮，邊緣微微有點軟。

第五步：

牛肉丁重新倒回鍋中，快速翻炒幾下，食材充分混合。加入2勺生抽、半勺老抽、1勺蠔油和一小半勺白糖。繼續保持大火，快速翻炒均勻。嘗一下味道，加少許鹽。所有食材和調味料完美融合，撒上蔥花。再快速翻炒幾下，讓蔥香味激發出來，就可以關火，盛盤啦！

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生活需要一些小確幸，而親手做出一道美味，看著家人或朋友吃得心滿意足、盤底朝天，就是其中最簡單直接的一種。別再對著外賣軟件猶豫了，趕緊去市場買好材料，跟著我的步驟，給自己來一盤熱氣騰騰、香噴噴的雙椒碎牛肉吧！相信我，當你成功做出這道菜，并收獲滿滿的贊美時，那種成就感是任何東西都替代不了的！