Three Ways with Beef Rump


Beef Rump Stir-fry tips

  1. Cook the vegies first. Stir-fry them until they're just tender, and then remove from the wok
  2. 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.
  3. 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.

  1. Trim the rump and cut it into 3cm cubes.
  2. 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.
  3. 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.

oven roasting:

  1. 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.
  2. 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.
  3. 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.