夏天的芒果熟得剛剛好，甜中帶點微酸，就像陽光下的一口清爽。而牛柳本來味道偏濃，一遇上芒果，就變得清新不膩。這道菜，是夏日家常菜裡的一點驚喜，簡單又有層次，是我們全家的夏日最愛。
In summer, mangoes ripen with the perfect balance of sweetness and tang. When paired with savory beef strips, the flavors blend into something surprisingly light and refreshing. This dish brings a spark of brightness to our dinner table — a seasonal favorite that never feels too heavy.
芒果炒牛柳 Stir-fried beef tenderloin with mango
材料 Ingredients
牛柳醃料 Beef tenderlion Marinade：
調味料 Seasoning：
做法 Steps
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準備材料
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醃牛柳 Beef tenderloin marinade
牛柳加入醃料拌勻，醃約 15 分鐘。
Mix beef tenderlion with marinade and let sit for 15 minutes. -
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炒牛柳 Stir-fry beef
炒牛柳：熱鍋加油，將牛柳炒至七分熟，盛出備用。
Heat oil in a wok, stir-fry beef until 70% cooked, then set aside. -
炒配料 Stir-fry garlic, onion, green onion
同鍋加油，炒香蒜片與洋蔥絲，再加蔥段拌炒。
In the same wok, sauté garlic and onion, then add green onion and stir-fry briefly. -
加芒果與牛柳：Add mango strips and beef
加入芒果條拌炒，再加入牛柳回鍋。
Add mango strips, stir briefly, then return beef to the wok.
