油条烩牛肉
怎样让牛肉吃起来滑嫩秘诀：
1. 牛肉最好选牛外脊
2. 牛肉切成硬币厚度即可
3. 腌制牛肉很关键，可以放一点小苏打（家里用完了没放）
4. 滑牛肉五成熟捞出，否则牛肉就会炒老
5. 油条放入锅里后迅速翻炒三下就出锅
Tips:
How to make beef taste smooth and tender:
1. Using Sirloin to cook
2. Cut the beef into coin thickness
3. Marinating beef is very important, you would better put a little baking soda (Optional)
4. The beef will be cooked for medium, otherwise the beef will be fried
5. Put the fried dough sticks in the pan and quickly stir them for 10 seconds before they come out of the pan
食材：
牛肉 250克 / Sirlion 250g
剩油条 2 根 大概100克 / Leftover Chinese Dough stick 2 pcs
香芹 20克 / Celery 20g
彩椒 10克 / Pepper 10g
葱 10克 / Spring Onion 10g, Finely sliced
姜 5 克 / Ginger 5g, Finely sliced
蒜 10克 / Garlic 10g , Finely sliced
腌制牛肉料汁 / Marinate Sauce：
盐 3g / A pinch of Salt
料酒 15ml / Cooking wine 15ml
生油 15ml / Light Soy Sauce 15ml
蚝油 5g / Oyster Oil 5g
糖 5g / Sugar 5g
白胡椒粉 5g / White Pepper Powder 5g
蛋清 1 个 / 1 Egg white
玉米淀粉 20g / Corn Starch 20g
食用油 20ml / Vegetable Oil 20ml（将搅拌好的牛肉用油封住, 暂时让牛肉与空气隔绝）
做法：
1. 将牛肉片与料汁一起腌制约10分钟
2.炒锅烧热放食用油，三成油温下入牛肉片，转中火 迅速将牛肉滑散
3. 牛肉片变色，大概五成熟捞出，时间长了牛肉会变老。
4. 锅中留少许底油，将葱姜蒜爆香，放入料酒。
5. 滑好的牛肉倒回锅中，依次加入香芹，彩椒，老抽，蚝油，生抽调味。
6. 起锅前将烤好的油条倒回锅中，迅速翻炒两下，关火即可。
Processing:
1. Marinate the Sirloin slices with the Seasoning sauce for 10 minutes
2. Heat the wok with cooking oil, add beef slices at oil temperature 80-120 degree, turn to medium heat, and quickly loosen the beef
3. The beef slices change color, and they are about five mature. The beef will grow old over time.
4. Leave a little oil in the pot, sauté the onion, ginger, and garlic until fragrant, and add the cooking wine.
4. Leave a little oil in the pot, sauté the onion, ginger, and garlic until fragrant, and add the cooking wine.
5. Return the smoothed beef to the pot, add parsley, bell pepper, dark soy sauce, oyster sauce, light soy sauce in turn to season.
6. Pour the fried dough sticks back into the pan before starting the pan, quickly stir-fry and turn off the heat.
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