慢炖锅牛肉西兰花

Ingredients

  • 1 3/4杯(414毫升)牛肉汤
  • 1/2杯(118毫升)酱油
  • 1/4杯(60毫升)红糖
  • 2茶匙(10毫升)芝麻油
  • 1/4茶匙(1.2毫升)干红辣椒片
  • 1 1/2磅(680克)牛腩排,切片成1/4英寸(0.6厘米)厚 
  • 1个大洋葱,切成8块
  • 2个蒜瓣,剁碎
  • 3汤匙(45毫升)冷水
  • 1/4杯(60毫升)玉米淀粉
  • 3杯(750毫升)冰冻西兰花
  • 煮好的米饭
  • 烘炒的芝麻

Directions

  1. 向慢炖锅内胆中加入牛肉汤、酱油、红糖、芝麻油和干红辣椒片,混合搅拌。 
  2. 将牛肉、洋葱和大蒜放入牛肉汤混合料中。搅拌,直到牛肉都沾上调料。
  3. 盖上慢炖锅盖子,并以高档慢炖3至3 1/2小时,或以低档慢炖6至7小时。
  4. 在一个小碗中,拌入玉米淀粉,慢慢向碗里倒入水,一边搅拌直到玉米淀粉完全溶解。将玉米淀粉倒入牛肉混合料。继续搅拌,直到牛肉混合料变稠。
  5. 按照包装说明,烹饪西兰花。食用前淋上牛肉混合料。
  6. 配上煮好的米饭。撒上芝麻装饰。 

份量:6

RECIPE TAGS

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