---
title: "勝瓜雲耳炒牛肉 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://foodno1.com/ch-dishes-menu/beef-type/2585-fna-20120719.html"
date: "2026-05-29T18:01:42+00:00"
language: "zh-TW"
---

#  勝瓜雲耳炒牛肉

  [牛肉料理](https://foodno1.com/ch-dishes-menu/beef-type.html)    2012年7月18日    點擊數: 14177

![fna-20120719](https://foodno1.com/images/food/fna-20120719.jpg)

![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

- 勝瓜 1條
- 牛肉 120克
- 雲耳 10隻
- 紅蘿蔔 半條
- 薑 3片
- 蒜頭 3粒
- 蔥 1條

![fno1-spice](https://foodno1.com/images/menu/fno1-spice.png)

- 生抽 2茶匙
- 糖 1/2茶匙
- 生粉 1茶匙
- 蠔油 1湯匙
- 麻油 少許

![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png")

1. 切去勝瓜的硬邊，略去皮，斜切成塊狀，備用
2. 牛肉切薄片，用醃料拌勻，約15分鐘
3. 雲耳切去底端小梗，洗凈，用清水浸軟
4. 紅蘿蔔洗凈，去皮，切成薄片狀
5. 薑及蒜頭去皮，拍扁
6. 雲耳及勝瓜，加糖飛水，勝瓜不可煮熟
7. 燒熱油鑊，用中大火，蒜頭起鑊，把牛肉爆炒至八成熟，兜起備用
8. 再下少許油在鑊中，下薑片、蔥段爆香，加入勝瓜和紅蘿蔔，兜炒片刻再加入雲耳
9. 加小少水，調味，倒回牛肉兜炒片刻，埋獻，收乾身即可上碟

![fno1-tips.png](https://foodno1.com/images/menu/fno1-tips.png "fno1-tips.png")

- 勝瓜即是絲瓜，因廣東發音像輸瓜，故很多人就叫「絲瓜」做「勝瓜」
- 勝瓜，是夏天去暑的好食材，去皮時，要保留下少許，否則煮起來會很容易爛
- 購買勝瓜，要揀軟身的，拿起勝瓜的一端，稍微上下搖動，感到瓜身柔軟且有彈性，切開時，瓜肉沒有硬種子，即是幼嫩。

![foodno1-signoff](https://foodno1.com/images/fno1/foodno1-signoff.png)

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