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

  • Meat Beef
  • Cut Rump

An easy spicy grown-ups meal or snack.

Ingredients

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
 

Preparation

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.