Nothing compares to the eating quality of the succulent rump steaks from Kilcoy Pure.
Our rump steaks are so highly prized throughout Australia they are sort after by the major supermarket chains, 5-star hotels and top restaurants.
Our tender rump steaks are full of flavour and ideal for grilling and barbequing.
Direct from our rich farmlands to your plate, Kilcoy Pure produces the best beef you’ll ever taste.
Stir Fried Sichuan beef with choy sum
500g thinly sliced rump steaks, 2 tablespoons light soy sauce, 1 tablespoon Chinese barbecue sauce, 2 tablespoons Chinese cooking wine, 1 clove garlic, crushed, 2 teaspoons grated fresh ginger, 1 teaspoon cornflour, 1 tablespoon peanut oil, 600g baby choy sum, trimmed, 2 tablespoons oyster sauce, 2 teaspoons peanut oil, 1 teaspoon sugar, 1 tablespoon Sichuan peppercorns, toasted, crushed, 4 green onions, sliced thinly, 160g (2 cups) bean sprouts
Slice beef into bite-sized ribbons beef and combine with soy and barbecue sauces, wine, garlic, ginger and cornflour in medium bowl.
Cover and refrigerate 3 hours or overnight.
Drain beef over small bowl; reserve marinade.
Heat peanut oil in wok or large frying pan; stir-fry beef, in batches, until browned.Set aside.
Place choy sum in large heatproof bowl, cover with boiling water; stand 2 minutes.
Drain choy sum, return to bowl pour over oyster sauce, extra peanut oil and sugar.
Heat wok to hot and put in reserved marinade, peppercorns and onion and stir-fry until sauce boils.
Add sprouts and beef and stir-fry until just combined.
Serve beef on top of choy sum.