Australian Butchers' Guild
- Meat Beef
- Cut Rump
Tender beef marinated in fragrant garlic, chilli and lemongrass - irresistible!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Rump, Knuckle or Topside | Stir Fry Strips | 600g | 2.4kg | 6kg |
| Spring Onions | 5cm Lengths | 200g | 800g | 2kg |
| Red Capsicum | Thick Strips | 200g | 800g | 2kg |
| Chilli Sauce | Thai Sweet | 60ml | 240ml | 600ml |
| Fish Sauce | 40ml | 160ml | 400ml | |
| Kecap Manis | 40ml | 160ml | 400ml | |
| Lemon Grass | Sliced | 40g | 160g | 400g |
| Ginger | Grated Fresh | 20g | 80g | 200g |
| Garlic | Crushed | 20g | 80g | 200g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine beef, capsicum and onion in a large bowl.
2. Combine chilli sauce, fish sauce, kecap manis, lemon grass, ginger and garlic. Add to beef mixture, mix well.
RETAIL PRESENTATION
Display on tray with banana leaf.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat 20ml of oil in large non stick wok or frying pan. Add beef mixture and cook in batches of approximately 200g, stirring for 3 minutes over high heat until beef has browned. Remove each batch to a warmed bowl.
SERVING SUGGESTION
Serve with steamed rice.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display with sachets of quick cook rice for add-on sale.
