日式牛仔骨（精華教學）

日式牛仔骨（精華教學）

嚟緊我會將live嘅餸菜剪成一條精華嘅教學影片， 可以畀大家重溫返同埋簡易明白點樣煮， 食譜都會喺內文入面， 希望大家更簡單學到點煮😉

材料：
📌牛仔骨
📌白洋蔥

醃料：
📌鹽 – 少許
📌胡椒粉 – 少許
📌日式燒汁

做法：
1. 倒適量油進牛仔骨，伴勻。
2. 白洋蔥切條。
3. 大火下油煎牛仔骨2邊至7成熟，落少許鹽和胡椒粉，取出備用。
4. 大火下油炒洋蔥至少許透明，倒適量日式燒汁，加少許鹽和胡椒粉，洋蔥炒至淋身，再放進牛仔骨，炒勻上碟，倒少量熟芝麻。

Japanese-style Beef Ribs

Ingredients:
📌 Beef ribs
📌 White onion

Marinade:
📌 Salt - a pinch
📌 Pepper - a pinch
📌 Japanese barbecue sauce

Instructions:
1. Pour a suitable amount of oil over the beef ribs and mix well.
2. Cut the white onion into strips.
3. Heat oil over high heat and pan-fry the beef ribs on both sides until they are 70% cooked. Add a pinch of salt and pepper, then remove from heat and set aside.
4. Stir-fry the white onion in the same pan over high heat until slightly translucent. Pour a suitable amount of Japanese barbecue sauce over the onions, and add a pinch of salt and pepper. Continue to stir-fry until the onions are coated with the sauce. Add the beef ribs back into the pan and stir-fry until well combined. Transfer to a serving dish, sprinkle with a small amount of toasted sesame seeds.