Wagyu conical muscle

🥩 睇食譜 View Recipe ↓

Best for: 🍲 Slow Cook · Hotpot · Stir Fry

Wagyu conical muscle (金錢𦟌) — a unique, fan-shaped cut prized in Cantonese and Hong Kong cuisine for its firm texture and intense beefy flavour. Excellent sliced thin for hotpot, slow braised whole, or stir-fried with ginger and spring onion. A special cut that regular butchers rarely stock.

Pack weight may vary. Price shown is per pack.

Cooking Tips: Slice thin (1.5–2mm) for hotpot and swirl for 20 seconds. For braising: cook low and slow for 2–2.5 hours with soy sauce and aromatics. For stir fry: slice thin, high heat, quick toss with ginger, garlic and soy.

Marbling Grade: —

🎬 煮法示範 Cooking Video

影片來源：YouTube，版權屬原創作者

🥩 食譜 Recipe：蜜糖豆炒牛𦟌 Stir-Fried Beef Shank with Sugar Snap Peas

金錢𦟌切薄片快炒，配爽脆蜜糖豆、百合和雲耳，一道清爽的家常小炒。
Thinly sliced conical muscle, stir-fried with crisp sugar snap peas, lily bulbs and black fungus — a light, home-style Cantonese stir-fry.

材料 Ingredients

• 和牛金錢𦟌 Wagyu conical muscle — 切薄片 (thinly sliced)
• 蜜糖豆 Sugar snap peas
• 百合 Lily bulbs
• 紅棗 Red dates
• 雲耳 Black fungus
• 紅蘿蔔 Carrot
• 洋蔥 Onion
• 薑 Ginger
• 蒜蓉 Minced garlic

牛𦟌醃料 Beef marinade

• 糖 Sugar — ½ 茶匙 (½ tsp)
• 豆粉 Cornstarch — ½ 茶匙 (½ tsp)
• 生抽 Light soy sauce — 1½ 茶匙 (1½ tsp)
• 蠔油 Oyster sauce — ½ 茶匙 (½ tsp)
• 麻油、胡椒粉 Sesame oil, white pepper — 少許 (a dash)
• 水、油 Water, oil — 少許 (a splash)

調味料 Seasoning

• 糖 Sugar — ½ 茶匙 (½ tsp)
• 鹽 Salt — ⅓ 茶匙 (⅓ tsp)
• 蠔油 Oyster sauce — 少許 (a dash)
• 酒 Cooking wine — 1 瓶蓋 (1 capful)
• 水 Water — 少許 (a splash)

做法 Method

1. 準備及醃肉 Prep and marinate. 牛𦟌切薄片，加入醃料拌勻醃至入味。其他材料洗淨切好備用。
   Slice the beef thinly and mix with the marinade. Wash and cut the remaining ingredients.
2. 牛𦟌先炒至剛熟 Par-cook the beef. 牛𦟌走油或快炒至剛熟，盛起備用。蔬菜可按需要快速焯水，保持翠綠爽口。
   Quickly stir-fry the beef until just cooked, then set aside. Blanch the vegetables briefly if you like, to keep them green and crisp.
3. 爆香 Fry the aromatics. 熱鑊下油，爆香薑片和蒜蓉。
   Heat oil in a wok and fry the ginger and garlic until fragrant.
4. 炒配料 Stir-fry the vegetables. 加入蜜糖豆、雲耳、洋蔥、紅蘿蔔和紅棗，大火快炒。
   Add the sugar snap peas, black fungus, onion, carrot and red dates. Stir-fry quickly over high heat.
5. 調味及回鑊 Season and combine. 加入調味料，牛𦟌回鑊，炒勻至食材掛上醬汁。
   Add the seasoning, return the beef to the wok and toss until everything is coated in the sauce.
6. 最後下百合 Finish with lily bulbs. 最後加入百合，輕輕炒勻即可上碟。
   Add the lily bulbs last, toss gently and serve.

小貼士 Tips

• 百合太早下鑊會變腍，最後才加入。
  Lily bulbs turn soft if added too early, so add them at the very end.
• 牛𦟌要切得薄，炒起來才夠嫩。
  Slice the beef thinly so it stays tender in a quick stir-fry.

🎬 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.