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- Hot n spicy beef tenders
Hot n spicy beef tenders
Ingredients
Ingredient | Description | 1 Unit | 4 Units | 10 Units |
---|---|---|---|---|
Sliced Rump, Knuckle or Topside | 1cm x 5cm | 500g | 2kg | 5kg |
Panko Crumbs | Dried | 200g | 800g | 2kg |
Onion Powder | 10g | 40g | 100g | |
Garlic Powder | 5g | 20g | 50g | |
Cayenne Pepper | 20g | 80g | 200g | |
Smoked Paprika | 10g | 40g | 100g | |
Method
BUTCHER – PREPARATION/METHOD
- Combine spices and breadcrumbs in a large bowl.
- Flour coat and egg wash (or batter) the beef fingers.
- One - by - one place beef fingers into the crumb mixture, making sure to crumb the surface well.
- Remove the crumbed fingers from the bowl and display on a tray with fresh parsley leaves and some chopped fresh chilli.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
- Heat a large non - stick pan with oil over high heat.
- Place crumbed beef fingers into the hot pan and cook until golden brown on all sides
- Remove from the pan and allow to drain on paper towel until excess oil is absorbed.
SERVING SUGGESTION
Serve with salad or as a starter with aoli .