- Brush meat with oil instead of adding oil to pan. This will reduce the amount of oil needed and assist in sealing in the juices.
- Ensure that cooking surface is hot - there should be lots of sizzle.
- Brown meat in small batches (about 200g at a time) to keep the pan hot and prevent the meat from stewing.
- Remove from pan. Add aromatics (garlic, chilli and spice).
- Stir-fry vegetables. Return meat and add any sauces.
- Heat through and be sure not to bring to the boil.
- If buying steaks cut into strips of meat to 60m x 12mm x 12mm
- Serve immediately.
| CUT |
CUT NO |
| Topside |
5073 |
| Silverside |
5071 |
| Thick Flank (Round) |
5076 |
| Chump (Rump) |
5130 |
| Topside (Denuded) |
5077 |
| Outside (Denuded) |
5075 |
| Knuckle (Round) |
5072 |
| Rump (Denuded) |
5074 |
| Eye of Shortloin |
5150 |
| Backstrap |
5109 |
| Eye of Rack |
5153 |
|
