cut: rump/knuckle/topside Hot n Spicy Beef Tenders

An easy spicy grown-ups meal or snack.

Ingredient	Description	1 Unit	4 Units	10 Units
Sliced Rump, Knuckle or Topside	1cm x 5cm	500g	2kg	5kg
Panko Crumbs	Dried	200g	800g	2kg
Onion Powder		10g	40g	100g
Garlic Powder		5g	20g	50g
Cayenne Pepper		20g	80g	200g
Smoked Paprika		10g	40g	100g

BUTCHER – PREPARATION/METHOD

1. Combine spices and breadcrumbs in a large bowl.

2. Flour coat and egg wash (or batter) the beef fingers.

3. One-by-one place beef fingers into the crumb mixture, making sure to crumb the surface well.

4. Remove the crumbed fingers from the bowl and display on a tray with fresh parsley leaves and some chopped fresh chilli.

Note: The beef can be passed through the tenderizer prior to crumbing.

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

1. Heat a large non-stick pan with oil over high heat.

2. Place crumbed beef fingers into the hot pan and cook until golden brown on all sides.

3. Remove from the pan and allow to drain on paper towel until excess oil is absorbed.

SERVING SUGGESTION

Serve with salad or as a starter with aoli.