Meat You on Live: U.S. Beef Heel Muscle Hor Fan with Sambal Egg Gravy Recipe

on Tuesday 28 July 2020

Specially developed by Chef Pung Lu Tin (of Tasty Court), this dish elevates the lesser known USDA Beef Heel Muscle in a brand new spicy Hor Fun recipe. Be ahead of the game by serving a "fusion" style sambal egg gravy with the highest quality U.S. beef heel muscle.

Our USDA Heel Muscle is lean but undeniably soft. Often used for stews and soups (like in the Vietnamese Pho), the beef heel muscle is a must-have collagen rich component for a gravy dish like horfun. Impress your home guests with the stunning wok aroma-infused dish. As Chef Pung said, all you need is a little oil and heat.

In celebration of Singapore's 55th Birthday, Chef Pung developed this locally inspired dish with Aw's Market USDA Beef Heel Muscle flown in from the United States of America. This recipe was shared on our Facebook Live streamed on 29th July 2020.

U.S. Beef Heel Muscle Hor Fan with Sambal Egg Gravy
Ingredients
  • 200g U.S. Beef Heel Muscle
  • 350g Hor Fun (flat rice noodles)
  • 100g bean sprout
  • 1tsp garlic cloves, chopped
  • 2tbsp cooking oil
  • 600ml chicken stock
  • 1 egg, lightly beaten
Marinade
  • 1tbsp light soy sauce
  • 1/2 tsp ground pepper
  • 1tbsp Hua Tiao wine
  • 1tsp potato starch flour
Seasonings
  • 2tbsp sambal paste
  • 1tbsp light soy sauce
  • 1tsp sugar
  • 1tbsp cornstarch
Method
1. Trim and remove the silver skin from U.S. Beef Heel Muscle, cut into thin slice, marinate the beef slices with marinade. Set aside.
2. Heat pan with oil, add in U.S. Heel Muscle sices and sear with high heat for both side till golden brown. Remove and set aside. (it should be around 60% cooked).
3. Heat smoking hot wok with little oil, add in Hor Fun and fry till fragrant, add in soy sauce and stir well. Remove and place on plate.
4. Heat wok with 1tbsp oil, saute garlic and sambal paste till fragrant. Add bean sprouts and stir well, add stock and seaonings and bring it to a boil.
5. Add in U.S. Beef Heel Muscle slices and gradually add in the cornstratch to thicken the sauce. Drizzle in the egg liquid, turn off the heat and give it a light stir. Pour the sauce over the Hor Fun and serve.
材料
  • 美国牛腱子肉 200克
  • 河粉 350 克
  • 银芽 100克
  • 蒜茸 1茶匙
  • 食油 2汤匙
  • 清汤 600克
  • 蛋浆 1个
腌料
  • 生抽 拌汤匙
  • 胡椒碎 拌茶匙
  • 花雕酒 1汤匙
  • 生粉 1茶匙
调味料
  • 叁峇酱 2汤匙
  • 生抽 1汤匙
  • 糖 1茶匙
  • 粟粉 1 汤匙
做法
1. 美国牛键子肉去筋,切成薄片,加入腌 料拌匀,备用。
2. 热锅下冷油,下牛腱片,大火煎制两面黄,取出待用。
3. 热锅至冒烟,加入少许油,把河粉炒勻 至略焦香,加入生抽翻炒均匀,盛起放 在碟上。(约 6 分熟)
4. 热 1 汤匙的油,加入蒜茸和叁峇酱爆香,加入银牙炒匀,加入清湯,生抽和 糖煮滚。
5. 加入煎好的美国牛键子肉略煮,,慢慢 加入粟粉勾芡,最后倒入蛋液熄火慢速 拌勻。淋在炒香的河粉上,即可上桌。