Cut: rump/knuckle/topside Lemon Grass Beef

  • 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.