Packages of pre-cut beef strips, beef for stir-fry, are often available in the meat case. Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.

Spoiler: Exxy isn’t always better, my friends.

what is stir fry beef

“When it comes to the best beef stir-fry, what cut should I use?” It’s a great question! Does the most expensive steak give the greatest flavour? Or are the often overlooked cuts the better choice, given the right treatment? It was time to step into Marion’s Test Kitchen to find the best beef for stir frying.

How to Marinate Beef for Stir-fry

Marinating beef for your stir-fry is an important second step of velveting that should never be skipped. The marinade isn’t as much about soaking the beef in a lot of liquid or adding a bunch of different flavorings like you may be used to.

It’s about giving the beef an extra juicy texture. Have you ever tried to make a stir-fry at home, but the meat comes out dry and not at all like what you’ve been served in Asian restaurants?

Master this marinating technique, and you’ll successfully prepare Chinese stir-fry dishes at home.

After the beef has been tenderized:

  • Add oyster sauce and/or soy sauce to give your beef an extra flavor boost. Add about 2 teaspoons of each per pound of beef.

what is stir fry beef

2. Add cornstarch and oil to give the meat a velvety texture. Add about 2 teaspoons of each per pound of beef.

The cornstarch and oil gives the beef its velvety smooth texture, protecting the meat during cooking.

Adding Shaoxing wine (2 teaspoons per pound) also adds flavor, but is totally optional for those of you who would rather not consume alcohol.

what is stir fry beef

3. Mix everything together and set it aside to marinate for 15-30 minutes while you’re preparing your other ingredients.

what is stir fry beef

How to Cut Beef for Lo Mein & Other Noodle Dishes

If using beef for noodle dishes or dishes like Beef and Pepper Stir Fry, an extra step to slice beef into thin strips (julienne) is required.

what is stir fry beef

In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips.

Beef fried rice requires small chunks of meat to go with the small grains of rice. Make sense?

what is stir fry beef

Packages of pre-cut beef strips, beef for stir-fry, are often available in the meat case. Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.

FAQ

What cut of meat is stir-fry beef?

What Cut of Beef Is Best For Beef Stir-Fry? Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming.

What’s the difference between stir-fry beef and stew beef?

Stir Fry meat is cut from the more tender cuts of beef (tri-tip, sirloin, rib-eye) and don’t require much time cooking to be ‘ready to eat’. Stew Beef is from less tender cuts (the Chuck or Eye of Round) which will become tender after a ‘significant’ time braising (cooking in liquid).

What does stir-frying meat mean?

to cook (small pieces of meat, vegetables, etc) rapidly by stirring them in a wok or frying pan over a high heat: used esp for Chinese food.

Is stir-fry beef tender?

Long story short, as long as you follow the guide for cutting, prepping (velveting is an excellent technique to master if you love stir-fry) and cooking your meat, you can get away with most cuts of beef – even budget cuts like chuck steak – and still reap the rewards of an ultra-tender stir-fry.

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