慢炖锅亚洲牛肉

慢炖锅亚洲牛肉

Ingredients

  • 3 1/4至3 1/2磅(1500至1600克)沙朗尖肉,切去油脂部份
  • 6汤匙(90毫升)酱油
  • 1/4杯(60毫升)红糖
  • 2汤匙(30毫升)白醋
  • 4个蒜瓣,剁碎
  • 1/2茶匙(2.5毫升)压碎的红辣椒片

Directions

  1. 把沙朗尖肉放入慢炖锅内胆中。
  2. 把酱油、红糖、醋、大蒜以及压碎的红辣椒片搅拌混合。把混合料浇到沙朗尖肉上。
  3. 盖上盖子,以高档慢炖2至2 1/2小时,或以低档慢炖4至5小时。
  4. 从内胆中捞出沙朗尖肉并切成薄片。把肉再放回内胆中和混合汁搅拌均匀。等待10分钟。
份量:6

测试厨房小贴士:

  • 将炖好的牛肉切片,加上切片的黄瓜、红萝卜、萝卜、卷心菜和香草又可以制作一份亚洲牛肉三明治。烤牛肉的肉汁也特别适合用来蒸煮西兰花和米饭。

RECIPE TAGS

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