Stir-Fry Basics
Skip the takeout and make a simple stir-fry meal at home. Stir-fry your beef strips then add your favorite vegetables, sauce and other ingredients, and you’ll have a delicious one-dish meal on the table in minutes.
Stir-Frying
Skip the takeout — it's just as fast (and fresher) to cook this simple one-pot meal at home. Stir-frying is best done with bite-sized pieces of food and lots of added flavors from aromatics (garlic, ginger, scallion) and Asian condiments (soy, hoisin, chili paste, etc.).
Prep & Preheat
This is a quick-cook technique, so it's important to have all your ingredients prepped and ready to go. Preheat the wok or skillet and cooking oil per your recipe guidelines.
Cook the Beef
Some recipes recommend cooking the beef completely before moving on to the next step, while others call for giving the beef a quick brown, then removing it from the pan, cooking the vegetables, and returning it to the pan to finish. You can quickly pull out a piece of beef to test for doneness.
Veggie Time
Follow recipe guidelines, but generally it’s important to cook things in order depending on how quickly they cook — onions first, then firm veggies such as broccoli and carrots, and finally leafy ingredients such as spinach.
Sauce it up
Now's the time to add the ingredients for a sauce, or even a bottled sauce, depending on your recipe. Stir well to ensure the beef and vegetables are evenly coated.
serve & Savor
Most stir-fry recipes go straight from pan to plate, and are often served over rice, noodles, or spiralized vegetables.
Cooking Tip
Placing your beef in the freezer for around 30 minutes makes it easier to slice.
Glossary
Smoke Point
This term refers to the temperature at which various cooking oils begin to break down and produce smoke. Oils with higher smoke points — such as canola, peanut or grapeseed — are better suited for cooking at higher temperatures.
Sesame Flat Iron Steak on Wonton Crisps |
Sesame Flat Iron Steak on Wonton Crisps |
These crispy, flavor-packed bites are topped with stir-fried steak, marinated cucumbers and toasted sesame seeds.
Lemon-Pepper Beef Top Sirloin Steak Salad |
Lemon-Pepper Beef Top Sirloin Steak Salad |
Store-bought dressing takes a back seat in this steak salad with a nutritious mix of olive oil, lemon juice, lemon pepper, Dijon and garlic, tossed with sliced Top Sirloin, greens and Parmesan.
Beef Curry with Fruit and Almond Rice |
Beef Curry with Fruit and Almond Rice |
Flavors of coconut milk, curry, basil and lemongrass give this stir-fry dish a distinctively Asian flare.
Tzatziki-Sauced Greek Steak Wraps |
Tzatziki-Sauced Greek Steak Wraps |
In just 30 minutes you can have a Mediterranean meal using Top Sirloin Steak, Greek yogurt, flatbread, feta cheese and tomatoes.
Flank Steak
Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.
Top Round Steak
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
Chuck Eye Steak (Delmonico)
A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling.
Coulotte Roast
With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill.
Explore different beef cuts
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