Stir-fry Australian Beef Rump Cap with Green Onions & Bean Paste
Recipe courtesy of famous Chef Ricky Cheung, Chief Chef of Le Mieux Bistro in Hong Kong, for the MLA Young Chef Pencil Box Culinary Challenge held in Hong Kong.
- 250g Sliced Australian Beef Rump Cap
- 15g Soy Sauce
- 4g Cornflour
- 40g Water
- 20g Olive Oil
- 60g Sliced Scallion (Green Onions)
- 60g Sliced Cucumber
- 30g Bean Paste
- Marinate sliced Australian beef rump cap with soy sauce, cornflour and water.
- Add olive oil and heat up the pan.
- Stir-fry sliced scallion (green onions) and sliced cucumber for 30 seconds and then add in bean paste and marinated sliced rump cap and stir-fry another one minute with high heat.
- Add some sliced raw scallion (green onions) and chilli as a garnish.
“The Pencil Box competition has a simple objective – to increase the awareness and
appreciation of the broad range of quality Australian beef and lamb products available for young chefs
to experiment with. Needless to say I am quite passionate about investing in the development and
training of young chefs as we develop the next generation of opinion leaders,” explained Aaron Iori,
MLA’ s Regional Manager, South East Asia and Greater China.
While the young chefs experimented with two beef cuts, they also learnt
that red meat is high in essential nutrients, such as iron, zinc, vitamin B12, vitamin D and protein.
More importantly, lean Australian red meat contains good fats, such as Omega 3, which are essential
for brain development, function and cardiovascular health.