【鑊氣十足】乾炒牛河 Stir fry beef with flat rice noodle
乾炒牛河為傳統粵菜，講究鑊氣，多數在大牌檔或食肆享用，不過代價是用的油多，令人感覺不夠健康，或者是炒燶河粉黐底。其實在家中炮製少油的乾炒牛河絕非難事，不過油於鑊身較細，鑊鏟容易把河粉炒斷，秘訣是以筷子代替鑊鏟，河粉亦應選擇粗身河粉，即可輕易翻動河粉而不會斷開，炒出惹味乾身的牛河
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1牛肉洗淨印乾，切薄片 Rinse and pat dry the beef, then slice thinly.
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2用醃料醃 10分鐘 Marinate for 10 minutes with the marinade.
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3芽菜摘去頭尾洗淨備用 Remove both ends of the bean sprouts.
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4蔥切段 Section spring onion.
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5洋蔥切絲 Julienne onion.
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6燒熱鑊，下2湯匙油，下牛肉及薑，大火把牛肉炒至 6成熟，盛起備用 Heat 2 tbsp oil in a wok over high heat, stir-fry the beef and ginger until the beef is 60% cooked. Remove and set aside.
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7燒熱鑊，下2湯匙油，下洋蔥炒香 Heat another 2 tbsp oil in the wok, stir-fry the onion until fragrant.
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8加入芽菜炒1分鐘 Then add the bean sprouts and stir-fry for 1 minute.
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9下河粉及調味料，用筷子翻炒約兩三分鐘 Add flat rice noodles and the seasonings. Stir-fry for about 2-3 minutes with chopsticks.
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10下牛肉，青蔥拌勻，炒至牛肉全熟便上碟即成 Add the beef and scallions, stir-fry until the beef is fully cooked. Serve hot.
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