Beef stir fry recipes

The best of beef stir-fries

Butcher Advice

Best cuts for beef stir fry recipes

Rump steaks are lean and full-flavoured making them a good choice for stir-fry strips.

Beef stir-fry with capsicum and snow peas

Beef with black bean


Oyster blade is a good value, lean cut with a great beefy flavour. Slice it thinly across the grain for stir-fry strips.

Korean style beef

Chilli beef and snake bean stir-fry with cashews


Beef rib eye/ scotch fillet is a tender and very flavoursome choice for a beef stir-fry recipe.

Beef noodle stir-fry

Vietnamese noodle and beef salad


Don’t discount beef mince for a great beef stir-fry, it cooks quickly, and teams really well with Asian sauces.

Chow mein

Stir-fried beef mince and vegies served in lettuce cups


Buying tips

  1. An easy way to ensure you select the right cut for a tender stir-fry is to look for Meat Standards Australia (MSA) graded beef.
  2. Buy beef stir-fry strips from your butcher or supermarket, or cut them yourself from the cuts listed. Ensure you slice across the grain of the meat in strips of even thickness.

How to purchase and store fresh meat

Tips & Techniques

How to cook the perfect stir-fry

  1. Coat the meat in oil instead of adding oil to the wok.
  2. Ensure the wok is hot before you begin to cook the meat or vegetables. It should be hot enough to evaporate a bead of water on contact.
  3. Cook meat in small batches (about 250g). Add the meat to the wok from the outer side to the centre, where it will be hottest.
  4. Set meat aside and return it to the wok with sauces once the vegetables are cooked. Stir only to combine.

Beef stir-fry recipe success

Maintaining the heat of the wok is vital to a tender result. Overcrowding the wok with too much meat at once will cause it to lose heat and your meat will start to ‘stew’.

Once you return the beef to the wok with the veggies and sauces take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.


Also read more on:

How to Stir-Fry

Stir-fry success – it’s all in the preparation

All about woks

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