Tender beef marinated in fragrant garlic, chilli and lemongrass - irresistible!
|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|
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.
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.
Serve with steamed rice.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display with sachets of quick cook rice for add-on sale.