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 Basics
Skip the takeout — it's just as fast (and fresher) to cook this simple one-pan 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.
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.
Get the most of your stir-fry by marinating your beef cut:
- Always marinate in the refrigerator, never at room temperature.
- Allow ¼ to ½ cup of marinade for every pound of beef.
- Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic.
- Turn or stir the beef occasionally to allow even exposure to the marinade.
- Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
- If a marinade is to be used for basting or as a sauce, reserve a portion of it before adding it to the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for a least one minute before it can be used for basting or as a sauce.
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.
Spicy Shanghai Steak and Noodle Stir-Fry |
Spicy Shanghai Steak and Noodle Stir-Fry |
Take a night off from take-out with beef stir fry. Sliced Flat Iron Steak, marinated in a spicy sauce and tossed with sweet, earthy broccolini and rice noodles.
Tangy Beef Stir-Fry |
Tangy Beef Stir-Fry |
Make weeknights awesome with this tangy, tender take on traditional stir-fry. Top-notch Top Sirloin brings this dish to the next level.
Vegetable-Mango Beef Stir-Fry |
Vegetable-Mango Beef Stir-Fry |
Perfect for a summer's day, Top Sirloin Steak, mango, sugar snap peas, and rice provide a delicious meal.
Basil Beef Asian Pasta Stir-Fry |
Basil Beef Asian Pasta Stir-Fry |
Take pasta over the top with this delicious Basil Beef Asian Pasta Stir-Fry, featuring Sirloin Tip Center Steaks.
Inside Skirt
Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.
Flank Steak
Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.
Denver Steak
Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill.
Top Round Steak
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
Pairing Beef and Alcohol
While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.
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