Stir frying is a quick and easy cooking technique that results in tender, flavorful beef When stir frying, thin slices of beef are cooked over high heat with constant tossing and flipping This seals in the juices and allows the beef to cook quickly while absorbing the delicious flavors of the sauce.
But what cut of beef works best for stir fry? There are a few factors to consider when selecting beef for stir fry recipes
Tenderness
Tenderness is key when stir frying. You want slices that will cook up quickly without becoming tough and chewy. Cuts that come from well-exercised muscles, like chuck roast or rump roast, often have a lot of connective tissue that requires prolonged cooking to break down. These tougher cuts aren’t ideal for fast stir frying.
Instead, look for more tender cuts from the loin or rib sections. These include:
- Sirloin steak
- Flank steak
- Skirt steak
- Flat iron steak
- Top sirloin steak
- Tri-tip roast
- Top loin steak
- Tenderloin
While tenderloin is very tender it can become overcooked and mushy when stir fried. Sirloin steak flank steak, or skirt steak are your best bets for stir fry.
Marbling
Marbling refers to the thin veins of fat running through the meat. Some marbling is desirable, as it keeps the meat juicy and flavorful during the high heat of stir frying.
Heavily marbled cuts like prime rib may not be the best choice, however, as too much fat can make the stir fry greasy. Look for cuts with light to moderate marbling for the best texture and flavor.
Affordability
For everyday home cooking, affordability is also a consideration when choosing stir fry beef. While premium cuts like tenderloin and ribeye offer tenderness, they come at a hefty price point.
More budget-friendly options like sirloin steak, flank steak, and skirt steak provide great texture and flavor at a lower cost. Brisket and chuck steak are also economical choices that work well when sliced thinly against the grain.
Ease of Slicing
No matter which cut you select, it’s crucial to slice it thin and against the grain. This breaks down the muscle fibers so the meat cooks up tender in the quick stir fry.
Look for uniformly shaped cuts that are easy to slice into thin, even pieces. Irregular shaped cuts like chuck roast can be more difficult to slice evenly. Ask your butcher to thinly slice these cuts for you.
Flavor Profile
Certain cuts like skirt steak and flank steak shine in stir fries thanks to their beefy, robust flavor. Their coarse grain helps them hold up well to high heat cooking too.
Milder cuts like sirloin and tenderloin absorb flavors nicely without overpowering. Consider what flavor profile you want before making your beef selection.
Best Beef Cuts for Stir Fry
Taking all of these factors into account, here are some of the best beef cuts for stir fry:
Flank Steak – Affordable, flavorful, and sliceable. The grain runs longitudinally making it easy to slice thin across the grain.
Skirt Steak – Similar to flank with beefy flavor and thin profile perfect for slicing. Can be tough if overcooked.
Sirloin Steak – Tender with just the right amount of marbling. Cut from the hip region.
Top Sirloin – A logical choice for stir fries. Tender yet budget-friendly with good flavor.
Flat Iron Steak – This shoulder cut is tender and flavorful. Slice thinly against the grain.
Tri-Tip Roast – From the bottom sirloin, tri-tip is versatile for grilling or stir frying.
Top Round Steak – An affordable cut; slice very thinly against the prominent grain.
Brisket – Cheap cut that works well when sliced paper-thin. Requires some connective tissue trimming.
Chuck Steak – Flavorful like brisket; must be sliced thinly against the grain to avoid toughness.
Prepping Beef for Stir Fry
Start with beef chilled for easier slicing. Trim off any excess fat or silver skin. Slice very thinly against the grain, no more than 1/4 inch thick. Cut slices into 1-2 inch lengths.
A sharp knife is key for clean cuts. Partially freezing beef for 30-60 minutes makes slicing easier. Slice just before cooking to avoid overly soft slices.
Marinate beef briefly in a bit of oil, wine, cornstarch, and seasonings. This firms up the slices and enhances flavor. Avoid over-marinating which can make meat mushy.
That’s it – select a budget-friendly cut, slice it thin, and you’re ready to make a quick, healthy, and delicious beef stir fry any night of the week!
The Best Cuts of Meat for Stir-Fry
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When it comes to stir-fries, the best cuts of beef are ones that are loose-textured enough to absorb the flavorings, but beefy enough to stand up on its own. Because youre slicing them so thin, expensive super-tender cuts like strip or tenderloin are overkill. Much better are the so-called butchers cuts. These are my favorites:
- Skirt steak, also labeled as “fajita meat” is a cut from the plate, the region near the belly, just behind the front leg of the cow. It comes in a thin strip about 18 inches long and 5 inches wide, with the grain running the short way. Its a little tough but has a deep, robust beef flavor, making it perfect for stir-fries.
- Flank steak used to be one of the cheapest cuts at the butcher until it saw a huge boom in popularity in the late 90s and early aughts. Nowadays, it commands prices nearly as high as loin cuts. Its advantage? You can find it pretty much anywhere. Unlike skirt steak, its grain runs the long way. The flavor is lightly metallic and not quite as robust as skirt.
- Hanger steak, known in french as the onglet, used to be strictly the domain of chefs and butchers, but is becoming more and more widely available these days. Cut from the diaphragm, it is extraordinarily beefy, and when cut right (as Im sure youll do after watching the video), is as tender as youd like Its got a slightly odd prism shape which can make the grain a little tough to identify. This is probably my favorite cut of beef for quick cooking.
- Flap Meat, also sold as sirloin tip in the New England area comes from the sirloin (thats top side of the cow, right in front of its butt). Its tough to track down, but if you can, jump on it, particularly if you can get it as a whole cut rather than the cubes or strips it often comes in. Its texture and flavor are similar to hanger (a little more mild), but its large, uniform size makes it much easier to butcher.
TENDER TEST…best cut for stir-fries | Marion’s Kitchen
FAQ
What cut of beef is used in Chinese food?
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Reddithttps://www.reddit.comA question about Chinese stir fry beef served in restaurants, what is …Aug 29, 2024 — * Small-Explorer7025. • 9mo ago. My guess would be the cheapest cut. Blade steak or flank. The velveting does a good job of tenderizing the meat. U…
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Quorahttps://www.quora.comWhat kind of beef do Chinese restaurants usually use to cook?Sep 22, 2017
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The Woks of Lifehttps://thewoksoflife.comHow to Velvet Beef for Stir-fry – The Woks of LifeJul 7, 2019 — What Cut of Beef is Best for Stir-fry? Flank steak is by far the most popular cut of meat for stir-fry dishes. It also happens to be the cut we most …
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Made With Lauhttps://www.madewithlau.comDad’s Mongolian Beef: A Chinese Chef’s Secrets – Made With LauJan 31, 2022 — Flank steak is a common choice for stir-fries like Mongolian Beef. The most important technique for achieving the right texture is to cut against th…
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Omnivore’s Cookbookhttps://omnivorescookbook.comChinese Beef Stew with Potatoes (土豆炖牛肉) – Omnivore’s CookbookJan 13, 2024 — Chinese beef stew ingredients A well marbled chuck roast or fatty brisket (usually called “second cut” or “deckle”) is the most affordable and conve…
What is a good substitute for flank steak in stir-fry?
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Similar to flank steak, skirt steak comes from the diaphragm and offers a robust flavor. It’s best when marinated and cooked at high heat for a short time to maintain tenderness, according to Steak School.
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Sirloin is also a good choice, particularly the sirloin tip or tip center steak. It’s flavorful, moderately priced, and benefits from marinating before cooking, according to Steak School.
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This cut is known for its tenderness and is a great choice for stir-fry, according to Allrecipes.
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While less common, hanger steak is also a good alternative, known for its rich flavor, according to The Spruce Eats.
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Tri-tip can be a good alternative, particularly for stir-frying, as it’s lean and takes well to marinating.
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Chuck steak is a more economical choice, but it may require some trimming before stir-frying, according to Allrecipes.
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Rump is a lean, flavorful cut that works well in stir-fries when thinly sliced, according to Steak School.
What cut of beef is best for beef fry?
Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming. You’ll want to remove the tough tissue from the steaks before frying.
How do you cut beef in Chinese stir-fry?
The manner in which ingredients are cut should be uniform in Chinese stir-fry cooking. For stir-fries with vegetables like beef and broccoli or beef and tofu, rectangular slices of beef are used. Long, thin strips of beef must be cut in order to make the long, stranded noodles found in Beef Lo Mein.
How do you make beef stir fry?
This easy Beef Stir Fry is made with flank steak, vegetables, and a delicious sweet and savory sauce that’s sure to delight the whole table! Cut beef thinly across the grain, no more than ½-inch thick, 2-inch long strips. Place it in a freezer bag (or medium bowl). Stir in 2 Tablespoons of soy sauce and the 2 Tablespoons cornstarch and set aside.
Should you use a wok to make beef stir-fry?
If possible, you should use a wok to make beef stir-fry. Woks are large and have sloping sides that let you cook the entire stir-fry in one pan, so you can easily stir and flip the food without fear of it flying out. They also are designed to cook foods quicker than skillets and with less oil.