懶人料理系列之薑汁沙朗排

牛排只是拿來煎，雖然是最方便又好吃的吃法，但總嫌創意不足。剛好家裡有些葉菜類趕緊吃掉，所以就研發了這道可以拿來宴客的菜。

當然，我是沒有請任何人吃的，還是自己一個人把它給幹掉了！！🤣

🇺🇸 Read in English

Pan-frying a steak is definitely the most convenient and delicious way to enjoy it, but sometimes it lacks a bit of creativity. I happened to have some leafy greens at home that needed to be eaten up quickly, so I invented this banquet-worthy dish.

Of course, I didn't actually invite anyone over to eat it—I devoured the whole thing by myself! 🤣

📋 本文段落導覽

• 1. 準備材料 (Ingredients)
• 2. 作法步驟 (Instructions)
• 3. 成果與心得分享 (Conclusion)

準備材料 (Ingredients)

🛒 主要食材

• 牛排肉 (Steak)： 適量
• 青江菜 (Bok Choy)： 適量
• 青花菜 (Broccoli)： 適量
• 胡蘿蔔 (Carrots)： 適量

🥩 牛排醃料

• 薑汁 (Ginger Juice)： 適量
• 米酒 (Rice Wine)： 少許
• 現磨黑胡椒粉 (Freshly Ground Black Pepper)： 適量

🧂 醬汁與勾芡

• 薑末 (Minced Ginger)： 少許
• 米酒 (Rice Wine)： 嗆鍋用
• 高湯或水 (Broth or Water)： 約 1 飯碗
• 鹽巴 (Salt)： 酌量
• 現磨黑胡椒粉 (Freshly Ground Black Pepper)： 適量
• 蒜茸辣椒醬 (Garlic Chili Sauce)： 適量 (本次使用唯寶牌)
• 太白粉水 (Cornstarch Slurry)： 薄芡用

作法步驟 (Instructions)

• 時蔬處理與擺盤：將青江菜、青花菜、以及胡蘿蔔切好備用。準備一鍋滾水準備汆燙。
  (Prep the bok choy, broccoli, and carrots. Bring a pot of water to a boil for blanching.)

💡 冰箱小秘訣：燙青菜保持翠綠的方法
燙青菜要讓它保持翠綠其實很簡單，只要在滾水裡加進一點油以及一點鹽巴。燙好後立刻過冷水沖涼（冰鎮），就可以保持清脆鮮綠並進行擺盤了！

• 醃製牛排：牛排肉先用薑汁、米酒、以及現磨黑胡椒粉醃約十分鐘。
  (Marinate the steak with ginger juice, rice wine, and freshly ground black pepper for about 10 minutes.)
• 大火乾煎：燒熱平底鍋，不要放油！直接將牛排用大火先煎至約三分熟（鎖住肉汁），起鍋切塊備用。
  (Heat a frying pan. Do not add oil! Sear the steak over high heat until it's about 30% cooked (rare) to lock in the juices. Remove from the pan, slice it into chunks, and set aside.)
• 製作醬汁：鍋內放一匙油，爆香薑末，再倒入一點米酒嗆一下鍋。接著灑上現磨黑胡椒，倒約一飯碗的水或高湯，接著加鹽巴調味。
  (Add a spoonful of oil to the pan, sauté the minced ginger, and deglaze with a little rice wine. Sprinkle with freshly ground black pepper, pour in about a bowl of water or broth, and season with salt.)
• 肉塊回鍋與勾芡：醬汁煮滾後放入剛剛切塊的牛排，稍微翻炒兩下。再加入蒜茸辣椒醬，稍微用太白粉水勾個薄芡。
  (Once the sauce comes to a boil, add the sliced steak back in and stir-fry briefly. Add the garlic chili sauce and thicken the sauce slightly with a cornstarch slurry.)
• 淋醬盛盤：將裹滿醬汁的牛排淋到排好的蔬菜上，就是一道好吃又好看的宴客菜囉！
  (Pour the steak and the thickened sauce over the plated vegetables. Now you have a delicious and beautiful banquet dish!)

成果與心得分享 (Conclusion)

大火煎過完美鎖住肉汁

配上時蔬解膩又豐富

因為一開始有先用大火煎過牛排，所以肉汁都完美鎖在牛肉裡面！配上薑汁 Sauce 淡淡的鹹味與香氣，真的非常下飯。如果買到的牛肉肉質很好，其實吃原味或是用這種清爽的做法來提味，就是最棒的享受啦！

🇺🇸 Read in English

Because the steak was initially seared over high heat, all the meat juices are perfectly locked inside! Paired with the light saltiness and aroma of the ginger sauce, it is incredibly appetizing. If you buy a high-quality cut of beef, enjoying its original flavor or using a refreshing cooking method like this to enhance it is truly the best way to eat it!

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