沙茶醬炒牛仔骨 Stir-fried Beef Short Ribs with Sha Cha Sauce丨Prime-Living x Saladmaster（2023)

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沙茶醬炒牛仔骨 Stir-fried Beef Short Ribs with Sha Cha Sauce

材料 Ingredients
牛仔骨 450克 / 450g beef short ribs
洋蔥 1個 / 1 onion
蒜頭 3瓣 / 3 cloves garlic
乾蔥 2粒 / 2 shallots

牛仔骨醃料 Marinade for short ribs
生抽 1湯匙 / 1 tablespoon light soy sauce
蒜粉 1茶匙 / 1 teaspoon garlic powder
檸檬汁 1茶匙 / 1 teaspoon lemon juice
麻油 1茶匙 / 1 teaspoon sesame oil
黑椒 少量 / black pepper, to taste

醬汁材料 Sauce ingredients
沙茶醬 3湯匙 / 3 tablespoons Sha Cha sauce
魚露 1湯匙 / 1 tablespoon fish sauce
糖 1茶匙 / 1 teaspoon sugar
熱水 1茶匙 / 1 teaspoon hot water

做法 Method
1. 牛仔骨洗淨，印乾水份並切件，加醃料醃3個小時或以上。
Rinse the short ribs, pat dry and cut into pieces. Add the marinade and sit for at least 3 hours.

2. 洋蔥切條；乾蔥和蒜頭切片。
Shred the onion, slice the shallots and garlic.

3. 將醬汁材料混合，備用。
Mix the sauce ingredients well and set aside.

4. 下油在鍋中，開中火加熱，用中火將牛仔骨煎至兩邊金黃，盛起備用。
Add oil to a pot and heat it over medium heat. Add and pan-fry the short ribs until golden on both sides. Remove and set aside.

5. 原鑊中下洋蔥和乾蔥片，用中細火炒香及開始軟身上色，下蒜片炒約1分鐘。
In the same pot, stir-fry the onion and shallot slices over medium low heat until aromatic and starts to become soft and coloured. Add and sauté the garlic for about 1 minute.

6. 牛仔骨回鍋拌勻，再下醬汁拌炒片刻至收汁，趁熱享用！
Put the short ribs back to the pot and stir-fry well. Then add the sauce and stir-fry for a while until the sauce is absorbed. Serve hot!

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Prime-Living生活館 x Saladmaster沙朗大師

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