My friend Jen asked this question recently. So I did a little searching and found that any tender beef cut, such as sirloin, top sirloin, tri-tip, ribeye, top loin or tenderloin may be trimmed and cut into the appropriate size strips for use in beef stir-fry or fajita recipes. I did find a reference that said you may use some less tender cuts, such as flank or top round for these types of dishes as well. One source suggested freezing the beef piece for approximately 30 minutes then slice it into thin strips.
If any of you make stir fry or fajitas, please get back to me about your success or failure. And please send me any additional cooking tips for these dishes. I will try it soon, and let you know how it goes.
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| Rib-eye Steaks |
Some tips for making a great stir fry are:
- Cut ingredients roughly the same size
- Make sure all ingredients are chopped before you begin
- Use medium-high temperature
- Let the pan heat up before adding oil or fat
- Give the oil at least a minute to heat up too
- Cook thicker and harder vegetables first
- Keep stirring, vegetables need to be moved
- Stir fry meat first, then remove from pan when it is about 80% finished
- When your vegetables are done, add meat back into pan for final heating/cooking
- Serve immediately
another cut of beef to use is skirt steak. skirt is what restaurants use most often. and also it is already super thin so you don't have to freeze it. third, skirt is best when cooked ridiculously hot. I've seen recipes involving putting the steak directly on to the coals and cooked a min. each side.
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