Beef Rump Stir-fry tips
- Cook the vegies first. Stir-fry them until they're just tender, and then remove from the wok
- Reheat the wok to hot. Cook the meat in batches. Adding it all at once lowers the temperature in the wok, which can make it tough.
- Once cooked, return meat and vegies to the wok, add your sauce - try a combination of soy sauce, oyster sauce and some sweet chilli, toss to warm through and you're ready to serve.
beef rump kebabs tips:
For extra flavour, brush, the kebabs with a mix of tomato sauce, Teriyaki sauce, grated ginger and a little brown sugar as they cook. This will keep them moist, help them colour and add a delicious flavour.
- Trim the rump and cut it into 3cm cubes.
- Small metal skewers are best for kebabs. Don't pack the meat on too tightly; leave a little space between the pieces of meat so it cooks evenly.
- Kebabs take about 2 minutes each side to cook, (they have 4 sides) -so they'll take about 8 minutes over a moderately high temperature.
- Thickness is more important than weight when barbecuing steaks. Choose steaks that are 3cm thick. Too thin and they'll dry out before developing colour and flavour.
- Ensure steaks are at room temperature and blot them dry with kitchen paper. To flavour, massage a spice or herb rub into the steaks and then brush with olive oil and season with sea salt flakes.
- Turn the steaks once only. Cook the steaks on one side until moisture begins to bead on top, then turn and cook the other side.