Sizzlingly good stir-fries

Top stir-fry recipes

Butcher Advice

Best cuts for stir-fries

Rump steaks are good value. They’re also 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 lean cut with a good beef flavour. Slice it thinly across the grain for stir-fry strips.

Korean style beef

Chilli beef and snake bean stir-fry with cashews

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

Chow mein

Stir-fried beef mince and vegies served in lettuce cups

Lamb stir-fry strips pre-cut from your meat retailer are a quick option for a stir-fry.

Warm lamb noodle salad

Teriyaki lamb stir-fry

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 or lamb 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

Essential tips

  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.

Stir-fry 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’. To avoid this, meat must be cooked in the small batches.
  • Once you return the meat to the wok with the vegies and sauces take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.

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