鬼馬炒牛肉 Stir-Fried Beef with Fried Dough Stick and Water Chestnuts **字幕 CC Eng. Sub**

🟢 材料：
牛肉 – 250 克
油炸鬼(油條)半條 – 80 克
青辣椒 – 100 克
紅辣椒 – 30 克
馬蹄(荸薺) – 4 粒
蒜頭 – 2 瓣
薑 – 1 小塊
蘇打水 – 50 毫升
蠔油 – 1 湯匙
紹興酒 – 1 湯匙
澱粉 – 2 茶匙
糖 – 1 茶匙
生抽 – 1 茶匙
老抽 – 1/2 茶匙
胡椒粉 少許
鹽、油 適量

🟢做法：
1️⃣ 青紅辣椒斜切片，馬蹄去皮切片備用。
2️⃣ 牛肉逆紋切片，加入薑汁、50 毫升蘇打水、1 湯匙蠔油、 1 茶匙生抽、½茶匙老抽、1 茶匙糖、胡椒粉及澱粉拌勻，加入少許油鎖住肉汁，醃 30 分鐘。
3️⃣ 油炸鬼剪成一片片，熱鍋加多一些油，把油炸鬼淺炸至酥脆，撈起備用。
4️⃣ 用同一個鍋，將醃好的牛肉輕炒至約七八成熟，盛起瀝出多餘油份備用。
5️⃣ 爆香薑片與蒜頭，下青紅辣椒快炒，加入少許鹽調味，然後灒入 1 湯匙紹興酒，蓋鍋焗約10秒，牛肉回鍋翻炒幾下，加入馬蹄片及油炸鬼翻炒均勻即可上碟。

🟢 Ingredients:
Beef – 250g
Chinese fried dough stick (youtiao) – 80g
Green chilies – 100g
Red chilies – 30g
Water chestnuts – 4 pieces
Garlic – 2 cloves
Ginger – 1 small piece
Soda water – 50ml
Oyster sauce – 1 tablespoon
Shaoxing wine – 1 tablespoon
Cornstarch – 2 teaspoons
Sugar – 1 teaspoon
Light soy sauce – 1 teaspoon
Dark soy sauce – 1/2 teaspoon
White pepper – a pinch
Salt and oil – to taste

🟢 Cooking Directions:
1️⃣ Slice the green and red chilies diagonally. Peel and slice the water chestnuts. Set aside.
2️⃣ Slice the beef against the grain, then marinate with ginger juice, 50ml soda water, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce, 1 teaspoon sugar, white pepper, and 2 teaspoons cornstarch. Add a bit of oil to lock in the juices. Let it marinate for 30 minutes.
3️⃣ Cut the Chinese fried dough stick into small pieces. Heat a generous amount of oil in a pan and shallow-fry the pieces until crispy. Remove and set aside.
4️⃣ Using the same pan, lightly stir-fry the marinated beef until about 70–80% cooked. Remove and drain the excess oil.
5️⃣ Sauté the sliced ginger and garlic until fragrant. Add the green and red chilies and stir-fry briefly. Season with a pinch of salt, then splash in 1 tablespoon of Shaoxing wine. Cover for about 10 seconds. Add the beef back into the pan, stir a few times, then add the water chestnuts and crispy fried dough pieces. Toss everything together and serve.

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