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牛肉食譜-薩酷薩酷炒白蘿蔔&牛肉

牛肉食譜-薩酷薩酷炒白蘿蔔&牛肉

買了一整條白蘿蔔. 剩下還有很多.. 要做味噌湯? 還是煮物? 最近很熱, 不想要吃燉類的..其實它不只用燉料理. 也可以做炒東西! 這次用牛小排一起炒. 因為沒有煮很久. 白蘿蔔還 さくさく/薩酷薩酷/saku saku=算是脆脆吧,,, 還有牛肉汁&調好的醬類都在白蘿蔔裡面入進去. 非常好配飯的感覺!!

牛肉食譜-薩酷薩酷炒白蘿蔔&牛肉的材料 *材料分類 肉類

[材料] [2人份]
無骨牛小排 Sliced beef ribs—200g
白蘿蔔 Daikon—120g
清酒 Sake—2大匙
砂糖 Sugar—1小匙
醬油 Soy sauce—1大匙
麻油 Sesame oil—少許
白芝麻 White sesame—少許
蔥花 Chopped green onion

裝盤子提供 by 『 亙宇國際有限公司 』

牛肉食譜-薩酷薩酷炒白蘿蔔&牛肉的做法


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(1) 我買了COSTCO 的無骨牛小排. 它很好吃, 但是, 我比較習慣切掉旁邊的筋的部位.


如果您不介意吃, 不用切掉..


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(2) 然後切容易吃的大小.


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(3) 白蘿蔔先切斷, 再把皮厚一點削掉.


白蘿蔔皮下有很多纖維. 用削皮刀削不掉. 用刀子慢慢切..
皮拿麼厚丟掉感覺浪費! 可以切小塊加入鹽巴,砂糖,白醋,
可以做成泡菜!!


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(4) 白蘿蔔也要切容易切的大小..


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(5) 肉塊要炒了! 先稍微入味一下, 撒一點鹽巴&黑胡椒.


請注意! 煎肉類不要太早撒鹽巴. 水分一直出來. 結果肉汁變少.沒有JUICY 的樣子!!


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(6) 鍋子裡面加入一點麻油.


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(7) 先放入切好的白蘿蔔, 盡量排好不要重疊.. 確認每片有煎到.


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(8) 蘿蔔片煎到金黃色的樣子, 移到旁邊, 再加入肉類.
Again, 把肉片煎到有一點金黃色.


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(9) 後來加入清酒, 稍微煮一煮.


到了這個步驟水分變多, 烹飪方式比較 “煮物菜”的樣子..


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(10) 再加入砂糖,醬油. 煮一下,,


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(11) 到白蘿蔔吸收醬漬. 變色. 可以熄火. 再撒白芝麻


不用煮太久喔! 它是炒菜. 要留白蘿蔔的脆脆的口感!!


*請注意*
*我還在學習中國語, 我寫的文章可能不太清楚, 大家請忍耐一下, f(^_^;) 我希望寫部落格能讓我的國語進步. 謝謝!!
*我寫的資料是以我自己的經驗. 知識為依據,僅供大家作為參考, 不負任何失敗的責任,請大家注意ㄛ!

在沒有經過作者同意之下,在這網頁上的照片.文章,任意複製或轉載,在法律上是禁止的


迴響 (關閉):16

SHAN 11-05-10 (Tue) 3:20

太好了~最近才在想一整條大根~那麼大條~除了煮湯還有什麼料理可以做呢~

MASA Reply:

Hi SHAN!!
右邊的 [SEARCH] 可以打 “白蘿蔔”
會出來很多料理喔!! ^^

Yumiiko 11-05-10 (Tue) 17:28

Masa老师,
谢谢你的分享!
我想请问您,除了牛肉还有什么可以搭配这料理的??
谢谢您。。
^_^

MASA Reply:

Hi Yumiiko!!
您習慣吃的肉都OK! 豬肉,雞肉都適合用的!

rita 11-05-11 (Wed) 15:32

是阿,Masa老師~
我不能吃牛肉說,那可以用其他肉類代替嗎?

MASA Reply:

Hi rita!!
您習慣吃的肉都OK! 豬肉,雞肉都適合用的!

11-05-11 (Wed) 16:25

每次白蘿蔔都是用來煮湯或燉爾已沒想到還可以這樣炒

想請問一下老師味噌茄子要怎麼做阿
謝謝您囉 =]

11-05-17 (Tue) 12:54

留下您的迴響

11-05-20 (Fri) 0:06

老師
常常看到你在食譜中使用清酒
請問那是必要的嘛? 還是它在料理中扮演一些特別的角色~
還有還有如果沒有清酒可以用米酒代替嗎?

謝謝>口< /

MASA Reply:

Hi 弘!!
可以用米酒. 但是要看它有沒有調過味道.
如果已經有鹹味. 其他的調味料調整一下! ^^

豆腐 11-05-24 (Tue) 23:16

你的第4步驟 白蘿蔔也要切容易”切”的大小. 是 吃 吧 :DDD.

Ivy 11-10-16 (Sun) 21:45

Hi Masa. I am a vegetarian so I omitted the meat. I only cooked daikon. I tried to follow the steps but didn’t do so well.
In step 6, I did not put sesame oil but canola oil because I don’t have any sesame oil.
In step 3, “皮拿麼厚丟掉感覺浪費! 可以切小塊加入鹽巴,砂糖,白醋,可以做成泡菜!!” I don’t know the ratio of seasoning and daikon skin. I simply put all of them in a glass jar, adding seasoning and tasting it until I felt okay. But I added some water too because it was too sour. I then put the jar in fridge. How long does it take to be done? How long can it last?
In step 8, the daikon didn’t turn golden, it burnt and turned black. I was so panic that I pour a lot of water in.
In step 9, I don’t have sake so I put rice wine (salted, because I couldn’t find unsalted).
The whole thing was like daikon in a soup. Yours is less watery. I kept cooking until the water was gone. But I was not sure what texture it should be according to your recipe and was afraid that the daikon might still be raw, I put more water in and kept cooking.
I finally put sugar and soy sauce in and cooked for awhile. I did not have sesame seeds so I omitted the final step. I tasted some of daikon which was a bit crunchy and remained white inside despite the outside already turned brown.
The above was the first time. I cooked the second time and put a lot of water in the very beginning to avoid burning again. I also put Korean barbecue sauce in this time. And let it cooked in low heat for a long time. This time it turned light brown and tasted sweet and soft.
How long should I cook daikon? I couldn’t figure out how long it should take in each step and ended up overcooking (I believe).

MASA Reply:

Hi Ivy!
>don’t know the ratio of seasoning and daikon skin
you can check my blog titled “簡單!快速3-way浅漬(asa-duke)泡菜”
>How long should I cook daikon?
Daikon can be eaten raw. how long to cook is very much up to you.
this time I introduced bit crunchy texture daikon.
so total cooking time wasn’t that long.
You may want to think of this as stir-fried veritable adding daikon in stead of carrot.
No big deal~! but have big fun ^^v

細肩帶 11-10-23 (Sun) 4:19

Hi, MASA老師
今天試了您的這個料理。蘿蔔真的是薩庫撒庫的誒,很脆很好吃。多謝!現在每一天都嘗試一道新的料理。

yilam 11-12-16 (Fri) 16:11

今天晚飯時試做了!!!大成功!:D
媽媽都讚說很好吃!

因為家裡沒有sake,用了廣東的米酒,也是不錯的說!!!
謝謝老師的介紹喔!!!

下飯很讚!

kaede 12-03-17 (Sat) 5:28

老師~我試做了~味道還不錯
可是牛肉有點煮過頭…
請問要怎麼樣才能讓蘿蔔入味牛肉不會煮過頭呢?

MASA Reply:

Hi kaede!
要不然, 白蘿蔔先煮好再放入另外分開炒的牛肉放進去!
有時候我會用這個方式.

Ruby 12-05-21 (Mon) 20:02

Hello~
If I do not have Sake, can I use instead of white wine to cook the beef? :)
Does it change the flavor?

Ruby

MASA Reply:

Hi Ruby!
yes, It DOES change the flavor a bit.
but it may not effect that much I believe..^^

Melody 12-10-29 (Mon) 12:35

請問Masa老師:

煎蘿蔔時和煎牛肉時要開多大的火呢?

MASA Reply:

Hi Melody!
炒這種食材最好用大火. 短時間完成! ^^

小霈 13-02-02 (Sat) 10:56

老師:不好意思請問一下
你的麻油是指白芝麻的香油
還是黑麻油?
謝謝

MASA Reply:

HI 小霈!
我用了白芝麻的油喔~!

Shino 13-04-11 (Thu) 22:00

方便有好吃~明天做~

Elsa 13-08-18 (Sun) 19:47

Masa 老師
我試了但是我改用豬肉
不管豬肉還是牛肉
常常有不知要煮多久的困擾
不是不夠熟
不然就是煮太久
該怎麼拿捏時間呢?
謝謝

MASA Reply:

Hi Elsa!
加入豬肉的話可以用梅花肉(火鍋用的薄片)
白蘿蔔已經夠熟後加入肉片炒一炒調味到
就好了! 不要炒太久喔~!

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