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STIR-FRYING BEEF

BEEF Cuts

Beef for Stir-Frying:

  • Round Roast
  • Sirloin Steak
  • Beef for Stir Fry

Utensils:

  • Spatula
  • Spoon
  • Wok or Skillet
  • Platters (prep and serving)

Instructions:

  • Partially freeze meat for easier slicing. Marinate for a few minutes, if desired, in a liquid like soy or teriyaki sauce.
  • Heat small amount of oil in wok or heavy nonstick skillet medium-high heat until hot. Tilt pan to distribute oil evenly.
  • Stir fry beef in half-pound batches (do not overcrowd), continue turning with a scooping motion, until outside surface of beef is no longer pink. Add additional oil for each batch, if necessary.

Tip: Cook beef and vegetables separately, then combine and heat. The cooking liquid may be thickened with cornstarch dissolved in water, if desired.

 
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