Lunar New Year年夜饭Chinese-American美式中餐
Beijing Beef北京牛肉（熊猫风）
A 4-serving recipe with a 35-minute beginner workflow, exact seasoning and visible checkpoints.牛肉薄片裹粉烹熟，再与彩椒、洋葱和甜酸酱汁拌炒，是美式中餐风味。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Freeze 1 lb / 450 g flank steak 15 minutes, slice into 6-mm strips across the grain, pat dry and toss with ½ cup cornstarch. Slice 1 bell pepper and 1 onion into 1-cm strips. Sauce cup: 3 tbsp ketchup, 2 tbsp hoisin, 2 tbsp sugar, 2 tbsp rice vinegar, ½ tsp red chili flakes and 2 tbsp water. Measure 4 tbsp oil.1磅（450克）牛腹肉（flank steak）冷冻15分钟，逆纹切6毫米条，吸干后裹½杯淀粉。1个甜椒、1个洋葱切1厘米条。碗汁：3大匙番茄酱、2大匙海鲜酱、2大匙糖、2大匙米醋、½小匙辣椒碎、2大匙水。量4大匙油。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。
Ingredients食材
- Flank steak牛腹肉薄片（flank steak）1 lb磅
- Cornstarch玉米淀粉0.5 cup杯
- Bell pepper彩椒1
- Onion洋葱1
- Ketchup番茄酱3 tbsp大勺
- Hoisin sauce海鲜酱2 tbsp大勺
- Sugar白糖2 tbsp大勺
- Rice vinegar米醋2 tbsp大勺
- Red chili flakes辣椒碎0.5 tsp小勺
- Olive oil橄榄油4 tbsp大勺
- Cooked white rice熟白米饭4 cups杯
Method做法
Heat 3 tbsp oil in a 30-cm nonstick skillet and pan-fry the beef in 2 batches, turning the pieces as they cook. Move each batch to a plate when done.
30厘米不粘锅里倒3大匙油，牛肉分两批煎，边煎边翻面，煎好一批就先盛到盘子里。
The thickest center reads 145°F (63°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达145°F (63°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Add 1 tbsp oil, then stir-fry the bell pepper and onion.
再倒1大匙油，下甜椒和洋葱翻炒。
A fork slides into the largest piece with no resistance.叉子轻松扎透最大块。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
Pour in the sauce from the cup and let it bubble.
把碗里的酱汁倒进去，煮到冒泡。
Sauce coats the back of a spoon and a finger line stays clear.酱汁挂住勺背，手指划线不合拢。
Common mistake & quick fix容易错在哪，怎么补救
If thin, simmer 2 more minutes; if too thick, stir in 2 tbsp broth or water.太稀再煮2分钟；太稠拌入2大匙高汤或水。
Turn off the heat, toss in the beef, and serve over rice.
关火，把牛肉倒回去翻匀，配米饭上桌。
Every piece is glossy and coated; serve right away so the coating stays crisp.每块都裹上亮汁，马上吃才脆。
Common mistake & quick fix容易错在哪，怎么补救
If the sauce is too thick to coat, stir in 1 tbsp water.酱太稠裹不开就加1大匙水。
Know your ingredients认识食材
Ingredients explained食材讲解
Flank steak牛腹肉薄片（flank steak）Iron and B12 rich. Chuck for braises, sirloin for quick cooking; marbling = flavor.富含铁和B12。炖选肩肉，快炒选西冷；有雪花纹更香。
Cornstarch玉米淀粉Thickens sauces glossy and crisps coatings. Mix with cold water first to avoid lumps.玉米淀粉让酱汁浓稠发亮、裹粉更脆。先用冷水调开防结块。
Bell pepper彩椒More vitamin C than an orange (red ones most). Glossy, firm, heavy.维C比橙子还多（红椒最高）。选光亮、硬实、压手的。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Ketchup番茄酱Sweet-tangy tomato condiment; also a handy base for glazes and quick BBQ sauce.酸甜番茄酱；也可做烤肉酱和刷酱的底料。
- Hoisin sauce海鲜酱
Sweet, garlicky soybean sauce for dipping spring rolls and glazing meat. Keeps months in the fridge.甜面豉风味的海鲜酱，蘸春卷、刷肉都好。冷藏可放数月。
Sugar白糖A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- 30-cm nonstick skillet, sharp knife, food thermometer30厘米不粘锅、快刀、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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