All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Thin-sliced beef, ready for the wok. Cuts the prep time for a weeknight dinner.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Stir-fry strips are thin-sliced beef, usually from the rump or round, cut against the grain for tenderness. Portion-ready for quick cooking.
Tip: Marinate strips for 15 minutes in soy and cornflour before stir-frying. The cornflour creates a velvet crust that locks in juice.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000767 - Beef, stir-fry strips (rump/round), trimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
135kcal
Energy per 100g
135 kcal
565 kJ · typical average
Protein22.0g
Complete protein. All essential amino acids present.
Total Fat5.0g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium50mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy135 kcal / 565 kJ▼
Total energy from protein and fat.
Protein22.0 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat5.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated2.0 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium50 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.0 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.0 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.4 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.4 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.5 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 15 minutes before cooking.
Best Cooking Method
Very hot wok or pan. Cook in small batches to avoid steaming. Total cook under 4 minutes.
Seasoning
Season at the end of cooking, not the start. Sauces go in last.
Internal Temperature
Cook until just no longer pink. Do not overcook.
Resting
Serve immediately over rice or noodles. No resting needed.
Recipe Suggestions
Recipes
01
Classic Beef and Black Bean
▼You'll Need
500g stir-fry strips2 tbsp soy sauce1 tbsp cornflour2 tbsp peanut oil1 capsicum, sliced1 brown onion, sliced3 garlic cloves, minced3 tbsp black bean sauce2 spring onions, slicedRice to serve
Method1Toss beef with soy sauce and cornflour. Rest 15 minutes.
2Heat wok until smoking. Add oil. Stir-fry beef in two batches, 90 seconds each. Remove.
3Stir-fry capsicum and onion 2 minutes. Add garlic, cook 30 seconds.
4Return beef. Add black bean sauce. Toss 1 minute until coated.
5Finish with spring onions. Serve immediately over rice.
Tip: A wok works best when it is truly hot. Heat it until it smokes before adding oil.
02
Mongolian Beef
▼You'll Need
500g stir-fry strips2 tbsp cornflour3 tbsp peanut oil4 garlic cloves, minced3cm ginger, grated80ml soy sauce60ml water60g brown sugar4 spring onions, in batons
Method1Toss beef in cornflour. Heat oil in wok until smoking.
2Stir-fry beef in batches, 1 minute each. Remove and set aside.
3In a clean wok, saute garlic and ginger 30 seconds.
4Add soy sauce, water, brown sugar. Simmer 2 minutes until syrupy.
5Return beef. Toss to coat. Add spring onions. Serve immediately.
Tip: Mongolian beef is a sweet stir-fry. Don't be shy with the brown sugar. The sauce should be glossy.
03
Black Pepper Beef Stir-Fry
▼You'll Need
500g Burnham Grazing stir-fry strips2 tbsp soy sauce1 tbsp Shaoxing wine1 tsp cornflour2 tbsp neutral oil1 brown onion, sliced1 red capsicum, sliced1 green capsicum, sliced4 garlic cloves, sliced1 thumb ginger, julienned3 tbsp oyster sauce2 tsp cracked black pepper4 spring onions, slicedSteamed jasmine rice to serve
Method1Toss beef with soy, Shaoxing and cornflour. Set aside 10 minutes.
2Heat wok over high heat until smoking. Add oil. Stir-fry beef in two batches, 90 seconds each. Set aside.
3Stir-fry onion and capsicums 2 minutes until just softening.
4Add garlic and ginger. Stir 20 seconds. Add oyster sauce and pepper. Toss.
5Return beef. Toss for 30 seconds. Off heat, stir in spring onions. Serve over jasmine rice.
Tip: Wok hei is everything. Get the wok ripping hot before the oil hits. Cook in small batches so the pan stays at temperature.
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