WEBVTT

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Hi Sam Burke

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Corporate Chef for Meat & Livestock Australia

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today I'm gonna show you some simple ways

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of creating food over fire, why?

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because it's liberating

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it provides theatre flavour and romance

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today caramelized beef stir fry

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today we're gonna use beef mince

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now beef mince has many variations

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chuck brisket topside and trim

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so we're using a mixture of all today

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for our lovely beef Vietnamese caramel stir fry

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today we're using the wok burner

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it's perfect for family events or festivals

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to give fierce flavour to your dish

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okay we've taken our beef off the heat

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now we're gonna add our brown sugar

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and our water back to the wok

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to make the sticky caramel

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then we're gonna follow in with the vegetables

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and serve with the udon noodles

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and top with the cashew nuts

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out with the udon noodles

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in with the beef mince cashews herbs

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broccolini and snap peas mince is flavoursome

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economical and versatile for all dishes

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when I'm out and about

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I'm always talking to chefs about the No. 1 cut

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to maximize yields

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give flavour and enjoy customer happiness

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and mince ticks all those boxes

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thanks for joining me Sam Burke MLA

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look forward to seeing you next time