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原料
糙米: 250克, 羽衣甘蓝: 10片, 牛肉: 140克, 料酒: 1茶匙, 洋葱: 半个, 色拉油: 5毫升, 芝麻油: 1/2茶匙, 生抽: 1茶匙, 白砂糖: 1/2茶匙, 黑胡椒粉: 2克, 盐: 2克
步骤
1食材准备
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2糙米洗净后放入容器,加糙米体积1/3的水,放入方太蒸箱,温度为100℃,蒸40分钟
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3大蒜切末,小葱切葱花,洋葱切末
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4羽衣甘蓝洗净后,沥干水分,切除硬梗部,再沿着叶脉对半切开,切成细丝
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5调味汁:将洋葱末、蒜末、葱花、酱油、料酒、白砂糖、芝麻油、盐和黑胡椒粉放入碗中混合均匀
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6牛肉用厨房纸包住擦拭,去除血水
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7将牛绞肉放入大碗中,倒入一半调味汁,抓拌均匀,腌制10分钟
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8打开方太灶具电源,将火力调节至4档位,平底锅烧热后倒入色拉油,放入腌制好的牛绞肉,中小火翻炒1分30秒左右 小贴士:为了防止牛肉结团,要把勺子立起来,一边拌碎一边翻炒
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9取出蒸好的糙米饭,放入锅中一同翻炒
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10倒入另一半调味汁,继续翻炒1分钟
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11关火,放入羽衣甘蓝丝拌匀即可
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12营养丰富又低卡的羽衣甘蓝牛肉糙米饭
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