Everyone loves a good soft beef stir fry. Succulent, tender meat strips, fresh vegetables and a glossy, sticky sauce – fingerlicking good! Here’s my secret to getting it right every time without any additives!
Why are stir-fry beef strips tough?
Have you’ve ever bought pre-packed ‘beef strips for stir fry’ and wondered why the meat goes dry, tough and chewy? It is because the cuts used are those that require long-slow cooking. I actually buy these for things like Beouf Bourguignon instead as they are a lot more economical.
As for the questions of how to tenderise beef strips for stir fry?
I only have one word of advice (four actually): use beef fillet instead.
It may seem like a more expensive option at over $40 a kilo, but a 250g fillet goes a long way if you add more vegetables to your dish. It will also come close to satisfying the recommended requirement of 5 servings of vegetables per day!
Best thing? The beef remains soft as butter. Tickle your tastebuds pink!
Best beef for stir fry
Choose a beef fillet cut that’s marbled with some fat for an even more juicy and tender result. Note that grass-fed beef will have less marbling. Slice thinly (3mm thin) with a sharp knife and you’re ready to go.
If price is an issue, then I would use scotch fillet steaks as my second choice, sliced thinly again.
But even when using a different cut than those two, not all is lost. Simply flash fry the meat, just sear it even then remove from pan / wok. The meat continues cooking in its own heat and should remain soft. Cook your veges separately with the sauce and add to the meat without further cooking.