做法
- 在炒锅或宽口锅中以最大火加热油。把羊肉条单层铺入。
- 不动煎90秒——羊肉一面应深焦褐。再翻炒60秒;中央仍带粉色。
- 加洋葱片、蒜和姜丝。翻炒90秒——洋葱应略软但保形。
- 加酱油、黑胡椒、葛缕子粉和盐。加30毫升水,瞬间产生蒸汽。
- 翻炒60秒——酱汁应收成油亮包衣。这道菜应该略带汤汁,不必干透。
- 最后20秒加葱段。立即装盘。配蒸米饭或作为羊肉炒面拼盘的一部分享用。
Common questions
Can 蒙古炒羊肉 be made ahead?
蒙古炒羊肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 蒙古炒羊肉 spicy?
蒙古炒羊肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蒙古炒羊肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蒙古炒羊肉 to make at home?
蒙古炒羊肉 is approachable for a home cook with basic stove skills — total time about 22 minutes, no special technique required.
Can 蒙古炒羊肉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蒙古炒羊肉——西方传统中有时叫'蒙古牛肉',原版用的是羊肉。美式'蒙古牛肉'(以海鲜酱为底的甜口菜)与真正的蒙古菜无关;原版蒙古菜更朴素、更重胡椒,用羊肉。这道菜是亚洲炒锅传统的家用化;蒙古厨师采用了技法,但保留了对羊肉而非鸡肉或猪肉的偏好。
