Beef Cube Roll (Scotch Fillet): Overview
The Scotch Fillet or Cube Roll is a cut of beef that originates from the rib section of the animal, specifically, the section running along the backbone, spanning from the fourth to 13th rib between the chuck and the striploin. These are only lightly worked muscles, with plenty of intramuscular fat interspersed within the muscle fibres (marbling), which is what makes the cube roll so tender and succulent.
The name “Cube Roll” is derived from the cube of fat in the core of the meat that separates different muscle groups1. This cut is renowned for its ideal combination of melt-in-your-mouth tenderness and bold, intense flavours. It’s one of the most highly prized and sought-after primal cuts on the beef carcass
Stir-fried beef w/ Hoisin Sauce
Ingredients:
1 beef Cube Roll, approximate 2kgs, sliced thinly
4 tbsp vegetable oil
6 cloves garlic, minced
2 tbsp ginger, minced
2 red bell pepper, sliced
2 green bell pepper, sliced
2 only large onion, sliced
½ cup (125mls) hoisin sauce
4 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 green onions, sliced for garnish
Method:
To prepare the Cube Roll: Partially defrost the cube roll & slice at 20mm thickness
Heat vegetable oil in a large skillet or Dutch oven over high heat. Add two cube roll slices to the skillet at any one time only & brown well to seal the steak. Repeat on the other side & refrigerate until required.
In the same skillet, add the remaining tablespoon of vegetable oil. Add sliced onions & sweat until fragrant, add garlic & ginger & stir-fry for 1 minute. Add sliced capsicums & sweat only as you want these to still be firm.
Remove cube roll from the refrigerator & further slice into uniform strips. Return to a hot skillet or preferably a wok & add hoisin sauce, soy sauce, oyster sauce, & sesame oil. Stir-fry for another 2 minutes until beef is fully coated in the sauce & has a nice sheen appearance.
Garnish with sliced green onions & serve hot over steamed rice or noodles.