Specially developed by Chef Pung Lu Tin (of Tasty Court), this dish is a brand new take on ribeye cuts in general. It combines mouth-watering USDA ribeye cubes drizzled with a robust flavoured sauce.
We've tried this dish and it is amaaaazing! We can't shout better praises. There was a reason our host Irene Ang literally stopped talking during our Facebook Live. The fragrant nonya sauce tinged with the exotic torch ginger flower pairs extremely well with the full-flavoured ribeye cut – it is beyond heavenly.
Despite being restaurant worthy, it actually isn't that difficult to make. We recommend making a larger batch of that nonya sauce and buying more USDA Ribeye than you think you need. Believe us when we say: Once you start, you can't stop.
In celebration of Singapore's 55th Birthday, Chef Pung developed this locally inspired dish with Aw's Market USDA Ribeye flown in from the United States of America. This recipe was shared on our Facebook Live streamed on 29th July 2020.
- 250g U.S. Beef Ribeye cut into cubes
- 20g large onion cut into wedges
- 20g lady’s fingers cut into pieces
- 20g eggplant cut into pieces
- 20g pineapple slice
- ¼ tsp salt
- 1 tsp ground black pepper
- 5g turmeric
- 20g torch ginger flower bud
- 20g lemon grass
- 5g chilli padi
- 25g shallot
- 10g garlic
- 1tsp chilli oil
- 15g lime juice
- 3tbsp Thai chilli sauce
- 1tsp chicken seasoning
- ½ tsp salt
- 1tbsp sugar
- (blend all the ingredients and set aside)
1. Cut the U.S. Beef Ribeye into cubes, sprinkle generously with salt and ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings. Set aside.
2. Heat oil in a pan over high heat. Sear the U.S. Beef Ribeye cube until it turns brown (should still be pink inside). Transfer it to a separate plate.
3. Add onion to the remaining oil in the work and stir fry till fragrant. Add lady’s finger, eggplant and pineapple and cook for 1 minute or so.
4. Pour in the Nonya sauce mixture and stir until it becomes thick enough to coat the vegetables.
5. Put the U.S. Beef Ribeye cube back into the work. Stir fry until the beef is nicely done. Ready to serve.
- 美国牛肉眼 250克
- 洋葱 20 克切片
- 羊角豆 20克切段
- 茄子 20克切段
- 凤梨 20克切段
- 盐 ¼茶匙
- 胡椒碎 1茶匙
- 黄羗 5克
- 羗花 30克
- 香茅 20克
- 指天椒 5 克
- 葱头仔 25克
- 蒜头 10克
- 辣椒油 1汤匙
- 青柠檬 10克（榨汁
- 泰式辣椒酱 3汤匙
- 鸡精粉 1茶匙
- 盐 ½ 茶匙
- 糖 1汤匙
- （将以上材料搅烂备用
1. 美国牛肉眼切成粒，撒上盐和胡椒粉拌均匀。备用。
2. 热锅下少油，下美国牛肉眼粒大火煎至金黄色（肉内还是粉红色）。取出盛盘。
3. 洋葱加入原有的锅中爆香，下羊角豆，茄子和凤梨炒一分钟。
4. 加入娘惹将大火炒至酱汁略收干
5. 加入美国牛肉眼粒，大火炒到刚熟即可。