Knox Festival Demo recipes

Indonesian style “Riverine Tender” Beef Stirfry.


Ingredients:
• 2 lge cloves Garlic, finely sliced

• 20g fresh young Ginger, finely sliced


• 1 fresh Green chilli, finely sliced

• 200g snowpeas (topped and tailed)


• 200g sugar snap peas (topped and tailed)

• 200g Riverine Tender Cut beef stirfry strips


• ketchup manis (sweet soy)

• lime juice


• ½ bunch coriander leaf finely sliced

• ½ cup roasted peanuts crushed



Directions:
• In a hot wok sear off beef strips in a little oil
• Once cooked remove beef from wok and set aside
• In a little oil stirfry greens, ginger, garlic and chilli
• Glaze with sweet soy, lime juice and most of the chopped coriander
• Add beef back to wok and combine



Seared Riverine Tender Cut Steak with Salsa Verde
(fresh Italian green sauce).


Ingredients:
4 grain fed Riverine Tender Sirloin Steaks
Salt and pepper to taste
Drizzle of olive oil


Salsa verde

Ingredients
1 x bunch corriander
1 x bunch basil
1 x bunch parsley
1 x bunch mint
8 x Capers
2 x Anchovy
Splash Red wine vinegar
1 tbs x Olive oil
1 tbs x Dijon mustard



Directions:
• Heat your grill BBQ or skillet until it is quite hot
• On a separate plate lightly oil and season your steaks
• Do not pour oil into your pan or grill
• Sear steaks off for 5 mins on each side and then rest for at least 3 mins in a warm place
• Whilst steak is cooking chop all ingredients for the salsa verde and combine in a bowl
• Mix and serve atop sliced steaks on a platter