Angus beef slices

🍅 睇食譜 View Recipe ↓

Best for: 🍲 Hotpot · 🍱 Teriyaki · 🔥 Robatayaki Grill · 🥢 Stir Fry · 🥜 HK Satay Beef

Premium sliced Angus beef (安格斯牛肉片) with beautiful natural marbling, rolled and ready to cook straight from the pack. One of the most versatile packs in the shop — the same slices work for a weekend hotpot (打邊爐), a quick Japanese teriyaki bowl (日式照燒), the grill (爐端燒烤), a Chinese stir fry (中式快炒) or a classic Hong Kong satay beef (港式沙爹牛肉). No trimming, no slicing, dinner in minutes.

✨ Why our slices are different 點解我哋嘅牛肉片唔同

• More marbling 油花更多 — richer, juicier and more tender than everyday supermarket slices.
  油花分佈更豐富，入口更嫩更多汁。
• Cut a little thicker 切得厚少少 — you can really taste the beef, with a satisfying bite that doesn't shrink away in the pot.
  比一般肉片厚，咬落有口感，落鍋唔會縮到冇晒。
• Premium cuts only 選用優質部位 — chosen for deep beefy flavour and texture.
  只選優質部位，牛味濃郁，口感十足。

Cooking Tips:

• Hotpot 打邊爐: swirl in simmering broth for 15–20 seconds until just pink, then dip in your favourite sauce.
• Teriyaki 日式照燒: sear quickly in a hot pan, add soy sauce, mirin, sake and a little sugar, toss until glossy. Serve over rice with onion and a soft egg.
• Robatayaki / grill 爐端燒烤: roll or skewer the slices, grill 20–30 seconds per side over high heat, finish with salt or tare.
• Stir fry 中式快炒: marinate briefly in soy sauce, a little cornflour and oil; flash-fry on high heat with ginger, spring onion or seasonal greens — don't overcook.
• HK satay beef 港式沙爹牛肉: stir fry with satay sauce and onion, then serve over instant noodles or rice — the tea-restaurant favourite at home.

Pack weight: 300g

Serves: 2–3 people

🎬 煮法示範 Cooking Video

影片來源：YouTube，版權屬原創作者

🍅 食譜 Recipe：番茄燒肉丼 Tomato Yakiniku Beef Bowl

牛肉片先醃 5 分鐘，大火煎香，加番茄和醬汁煮一煮就上碟。
Marinate for 5 minutes, sear over high heat, add tomato and sauce, and dinner is ready.

份量 Serves: 2 人
時間 Time: 約 15 分鐘 About 15 minutes

材料 Ingredients

• 安格斯牛肉片 Angus beef slices — 200g
• 番茄 Tomatoes — 2 個，切角 (2, cut into wedges)
• 白飯 Steamed rice — 2 碗 (2 bowls)
• 食油 Cooking oil — ½ 茶匙 (½ tsp)
• 白芝麻、芫荽 White sesame seeds, coriander — 少許 (to garnish)

醃料及醬汁 Marinade and sauce

• 蒜頭 Garlic — 2 瓣，磨成蓉 (2 cloves, grated)
• 清酒 Sake — 3 湯匙 (3 tbsp)
• 味醂 Mirin — 3 湯匙 (3 tbsp)
• 豉油 Soy sauce — 2 湯匙 (2 tbsp)
• 砂糖 Sugar — 2 茶匙 (2 tsp)
• 味噌 Miso — 15g，約 1 湯匙 (about 1 tbsp)

做法 Method

1. 調醬汁 Mix the sauce. 將蒜蓉、清酒、味醂、豉油、砂糖和味噌拌勻，直至味噌完全溶解。
   Stir the garlic, sake, mirin, soy sauce, sugar and miso together until the miso dissolves.
2. 醃牛肉 Marinate the beef. 牛肉片切成適口大小，放入醬汁醃 5 分鐘。趁這段時間把番茄切角。
   Cut the beef into bite-size pieces and marinate in the sauce for 5 minutes. Cut the tomatoes into wedges while you wait.
3. 煎牛肉 Sear the beef. 平底鑊下油，開中大火。把牛肉從醬汁中夾起（醬汁留用），平鋪在鑊中。先不要翻動，煎至底面焦香才翻面，再煎至金黃。
   Heat the oil in a frying pan over medium-high heat. Lift the beef out of the sauce (keep the sauce) and spread it in a single layer. Leave it alone until the underside is well browned, then flip and cook until golden.
4. 加番茄和醬汁 Add tomato and sauce. 放入番茄和剩下的醬汁，煮 1–2 分鐘至醬汁滾起、略為收濃。番茄剛變軟就可以熄火。
   Add the tomatoes and the remaining sauce. Cook for 1–2 minutes until the sauce boils and thickens slightly. Turn off the heat as soon as the tomatoes start to soften.
5. 上碟 Serve. 白飯盛入碗中，鋪上牛肉和番茄，淋上鑊中的醬汁，灑上白芝麻和芫荽。
   Spoon the beef, tomato and pan sauce over bowls of rice. Finish with sesame seeds and coriander.

小貼士 Tips

• 牛肉不要疊在一起，鑊小的話分兩次煎。
  Don't crowd the pan; cook in two batches if your pan is small.
• 醬汁醃過生牛肉，一定要在鑊中煮滾才淋在飯上。
  The sauce has held raw beef, so bring it to a boil in the pan before serving.
• 給小朋友吃的話，可把醬汁多煮一分鐘，讓酒精揮發。
  Cooking for kids? Let the sauce bubble for an extra minute to cook off the alcohol.

🎬 食譜影片 Recipe Video

食譜參考及影片來源：YouTube，版權屬原創作者

圖片只供參考，實物外觀或會有所不同。
Photos are for reference only; actual products may vary.