Stir Frying
Definition: A quick dry-heat cooking method using a lightly oiled pan. Use high heat while continuously tossing ingredients. Any cut can be used as long as it is cut into thin uniform strips.
Appropriate cuts: Shoulder steak, sirloin steak, round tip steak, top round steak, flank steak and top blade steak.
Step by Step:
1. Partially freeze beef (10 minutes in the freezer) for easy slicing.
2. Slice meat into thin uniform strips (1/8 inch or thinner).
3. Marinate or season meat as desired.
4. Heat small amount of oil in wok or heavy non-stick skillet over medium or medium-high heat until hot.
5. Stir-fry meat in batches to prevent over crowding. Stir continuously in a scooping/tossing motion until outside surface of beef is no longer pink.
Courtesy of The Beef Council
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TIPS:
- Be sure pan and oil are very hot before adding beef.
- Cook beef and vegetables separately, then combine, and heat through.
- The cooking liquid may be thickened using corn starch and water if desired.
- Use two large spoons or spatulas to make tossing easier.
- Cut all ingredients to uniform size so pieces will cook evenly.
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