Australian Butchers' Guild
- Meat Beef
- Cut Rump
Make plenty of these, they will disappear quickly!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Rump | 5mm Thick Strips | 600g | 2.4kg | 6kg |
| Soy Sauce | Japanese | 50g | 200g | 500g |
| Orange Juice | 30g | 120g | 300g | |
| Olive Oil | 20g | 80g | 200g | |
| Honey | 10g | 40g | 100g | |
| Ginger | Finely Grated | 5g | 20g | 50g |
| Orange Zest | Finely Grated | 2g | 8g | 20g |
| Black Pepper | Cracked | 0.25g | 1g | 25g |
| Bamboo Skewers | 200mm Soaked | 8 | 32 | 80 |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine soy, orange juice, oil, honey, ginger, orange zest, and pepper in a large non reactive bowl.
2. Add beef, cover and chill for several hours.
3. Thread two strips of beef onto each skewer. Arrange on tray. Pour over remaining marinade.
RETAIL PRESENTATION
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat flat BBQ plate on high heat.
2. Cook skewers for 3 minutes on each side or until golden.
3. Remove to a warmed plate, cover loosely with foil and rest for 5 minutes.
SERVING SUGGESTION
Serve with Asian style salad.
