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| Grilling | Indirect Grilling | Smoking | Broiling | Oven Roasting | Skillet-To-Oven | Skillet Cooking | Stir-Fry | Braising | Stewing | Sous Vide | Pressure Cooking |
Basics
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.).
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.
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.
Get the most of your stir-fry by marinating your beef cut:
- Always marinate in the refrigerator, never at room temperature.
- Allow ¼ to ½ cup of marinade for every pound of beef.
- Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic.
- Turn or stir the beef occasionally to allow even exposure to the marinade.
- Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
- If a marinade is to be used for basting or as a sauce, reserve a portion of it before adding it to the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for a least one minute before it can be used for basting or as a sauce.
Chef Tips
Smoke Point
Recipe
A satisfying stir fry that comes together in a flash. Sliced lean Sirloin Steak is skillet-cooked with veggies in a tangy barbecue sauce, then served over a bed of beef-flavored couscous.
A flavorful marinade gives Sirloin Tip Steak strips a wonderful Asian kick. Noodles, spinach and water chestnuts round out the full meal.
In less than 30 minutes you can have a delicious meal that everyone in the family will love. Stir-Fry Ribeye Steaks and add it to traditional fried rice for a great weeknight meal.
Top Sirloin Steak strips take a dip in a flavorful marinade before being stir fried with plenty of vegetables! Serve with brown rice and roasted peanuts for crunch!
