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.
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.).
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.
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.
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.
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.
Most stir-fry recipes go straight from pan to plate, and are often served over rice, noodles, or spiralized vegetables.
Placing your beef in the freezer for around 30 minutes makes it easier to slice.
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.
Boneless, lean and a good value for this fairly tender cut. Marinate before grilling for the best experience.
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.
Boneless and lean, this cut is inexpensive and ideal with a tenderizing marinade before grilling.
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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