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.
Asian Beef Stir-Fry |
Asian Beef Stir-Fry |
This recipe is sure to become a family favorite in your house. Top Sirloin Steak strips are stir fried with fresh vegetables and served with rice.
Szechuan Beef Stir-Fry |
Szechuan Beef Stir-Fry |
A classic beef stir-fry, ready in 15 minutes, using Ranch Steak, pre-cut veggies and prepared Asian sauce. Can it get any easier?
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.
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.
Flank Steak
Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.
Strip Filet
Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.
Top Sirloin Steak
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
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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