THE BEEF HANDBOOK

All your beef needs to cook your Mooyi steak to perfection

Here at Mooyi, we care about our beef from beginning to end. All the way from our paddock to your plate! Let us take you step by step to cooking your steak to perfection!

Pick your steaks‘degree of doneness’ preference from the table below before following a few simple steps on how to cook your Mooyi steak. (Did you pick our Diced Beef? Click here for how to prepare it!)

How do you like your steak?

Note: The below guide is for steak that has a thickness of 2cm+

Scotch Fillet Sirloin Oyster Blade Rump
Minutes Resting Minutes Resting Minutes Resting Minutes Resting
Well Done per side Time per side Time per side Time per side Time
Little or no pink 4-5 5 4-5 5 4 5 5 5
Internal temperature: 70-75°C MINS MINS MINS MINS MINS MINS MINS MINS
Medium Well
Slightly pink center 4 4 4 4 3 5 4 4
Internal temperature: 65-69°C MINS MINS MINS MINS MINS MINS MINS MINS
Medium
Warm pink center 3-4 4 3-4 4 3 4 4 4
Internal temperature: 60-65°C MINS MINS MINS MINS MINS MINS MINS MINS
Medium Rare
Warm red center 2-3 4 2-3 3 3 3 3 3
Internal temperature: 55-60°C MINS MINS MINS MINS MINS MINS MINS MINS
Rare
Cool red center 1-2 2 1-2 2 2 2 2-3 2
Internal temperature: 52-55°C MINS MINS MINS MINS MINS MINS MINS MINS
1
Add olive oil or butter to the pan. Heat the pan until the oil starts to smoke
2
Season generously with salt & black pepper evenly to both sides
3
Place steak in pan & don’t move till it is time to flip! Cook on one side for a few minutes (according to the table)
4
Flip and cook for another few mins (according to the table). Optional: Add rosemary, thyme or garlic in the last min of cooking
5
Rest the steak for a few mins to keep the juices in before serving
Tip: Wrap in foil while resting for extra juiciness! *Cooking times & temperatures may vary according to appliance used & thickness of steak

How to cook your diced beef

Note: The below guide is for cubes size 1.5cm
Black Pepper Beef Stir Fry
300g Mooyi Diced Beef

Marinade
1 tsp Black Pepper
1 tbsp Cornstarch
1 tbsp Water
1 tbsp Oyster Sauce
1 tsp Light Soy Sauce
1 tbsp Shaoxing Cooking Wine
Sauce
1 tbsp Cornstarch
1 tbsp Water
1 tsp Sugar
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
1/2 tsp Salt
1 tsp Oyster Sauce
1 tbsp Shaoxing Cooking Wine
Vegetables
2 cloves Minced Garlic
1/2 Capsicum
1/2 Red onion

Seasoning
1 tbsp Sesame Oil
1 tsp Black Pepper
1
Squeeze out as much liquid from the beef. Pour over marinade and massage for 60 seconds then set aside. Prepare the sauce and set aside.
2
In a wok, heat 2 tbsp of vegetable oil over medium heat.
Tip: Juicier beef! Oil helps to seal the juices and trap them inside the beef. Just before adding to the wok, add 2 tbsp oil to the diced beef and mix for 20-30 seconds to evenly coat the oil.
3
Add Mooyi diced beef to the wok and stir fry for about 2 minutes or until the beef starts to change colour. Remove from heat.
4
Add minced garlic and cook for 30 seconds. Add your desired vegetables to the wok. Stir fry vegetables for 2 minutes.
5
Add beef back to the wok. Stir beef into vegetables and add the sauce. Continue to cook until vegetables are tender, about 2 more minutes.
6
Drizzle sesame oil over and sprinkle black pepper around the wok. Mix and cook for another minute.