Garlic-Infused Rump Cap with Mushrooms
15 Minutes
2-3 SERVINGS
INGREDIENTS
Beef- Sadia Beef Rump Cap
- 700g Sadia Beef Rump Cap
- 200g button mushroom (sliced)
- 8 garlic cloves (halved)
- Salt and black pepper (to marinate)
- Cooking oil
- 1 Tbsp unsalted butter
- 20ml soy sauce
- 15ml oyster sauce
- ½ tsp salt
- 1⅓ tsp sugar
- 1⅓ tsp corn starch
- 140ml water
- Dried thyme
METHOD
- Keep the Sadia Beef Rump Cap sealed and thaw it in the chiller for 24 hours before use. Portion out 700g and slice into 1-inch steaks, then cut into chunks. Season it with salt and pepper. Marinate for 5 minutes.
- Heat cooking oil in a large skillet over medium-high heat. Add garlic and cook until fragrant and lightly golden. Remove the garlics and oil from the skillet and set aside.
- In the same skillet, add the mushrooms and sauté until soft. Remove it from the skillet and set aside.
- In the same skillet, reheat the garlic oil and add in beef chunks. Cook until each side is lightly browned.
- Return the garlic and mushrooms to the pan, then add the butter, soy sauce, oyster sauce, salt, sugar, cornstarch, and water. Cook until the sauce thickens.
- Garnish with dried thyme, and serve.
Sadia Beef Rump Cap Aged (Picanha)
100% Quality Beef
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