燒牛肉柚子醋雜菜沙律

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材料:西冷牛排,甘筍,沙律菜,欖油,柚子汁,萍果醋,黑醋,糖,黑胡椒碎,鹽,露絲瑪莉香草

 

步驟一,西冷牛排,用鹽及黑胡椒碎調味後,用熱煱乾煎,或炭火燒至五分熟,,

 

步驟二,取出牛排放錫紙上,抹上適量欖油,香草,用錫紙包好,待五分鐘。

 

步驟三,甘筍刨薄絲帶狀,與沙律菜拌勻。

 

步驟四,柚子汁,糖,萍果醋,黑胡椒碎,少許鹽,黑醋及欖油攪拌勻。

 

步驟五,燒牛肉按紋理切片,與甘筍沙律拌勻,淋上柚子醬汁!即可享用!

 

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