What Kind of Beef to Use for Stir Fry: A Complete Guide

Stir frying is a quick and healthy cooking technique that has been used in Asian cuisines for centuries. The key to a great stir fry is using the right cut of beef. Choosing beef with the proper balance of fat and tenderness ensures your stir fry will be full of flavor and easy to chew.

In this complete guide, we will cover everything you need to know about selecting the best beef for stir fry. We’ll go over the most popular cuts, how to prepare them, marinating tips, and recipes to inspire your next tasty stir fry!

Most Popular Beef Cuts for Stir Fry

There are many different cuts of beef that work well in stir fries. Here are some of the most commonly used options:

Flank Steak

• Flank steak comes from the belly muscles of the cow.
• It has tons of beefy flavor but can be a bit tough.
• Flank steak is the most popular and traditional choice for stir fries.
• To prepare, slice very thin against the grain and velvet or marinate to tenderize.

Top Sirloin

• Top sirloin comes from the back of the animal near the rump.
• It is tender and lean with a mild beef flavor.
• No special preparation is needed. Just slice thin and stir fry.

Skirt Steak

• Skirt steak comes from the plate section of the cow.
• It has a loose grain so slicing against the grain is important.
• Can use inside or outside skirt. Outside is more tender.
• Pound to tenderize and slice very thin for stir fry.

Beef Tenderloin

• Comes from the tenderloin primal located inside the ribcage.
• Extremely tender with a delicate beef flavor.
• The most tender cut but also the most expensive.
• Can cut into strips or cubes without special prep.

Chuck Steak

• Chuck comes from the shoulder and is affordable and flavorful.
• It can be a bit tough so needs to be sliced properly.
• Cut chuck steak along the natural separations and slice thin.

Preparing Beef for Stir Fry

Preparing the beef properly is key to ensuring it cooks up tender and juicy in your stir fry. Here are some tips:

• Always slice against the grain. This shortens the muscle fibers.
• Partially freeze the meat for 30-60 minutes to make slicing easier.
• Cut into uniform, thin slices or small cubes no wider than 1 inch.
• Use a sharp knife to cleanly cut through the meat.
• To tenderize, use a meat mallet or tenderizer to pound the meat.

Marinating and Velveting Beef

Marinating is highly recommended to impart flavor and tenderize the beef

• Marinate for 30 minutes up to overnight in the fridge.
• Use soy sauce, hoisin, rice wine, garlic, ginger, sesame oil, etc.
• To velvet, coat with cornstarch and egg white and let sit briefly.

Velveting is a Chinese technique that creates a velvety texture:

• Toss beef with 1 tsp baking soda and 2 tbsp water per pound of meat.
• Let sit 1-2 hours then rinse thoroughly.
• Coat with oil, soy sauce, cornstarch, and rice wine.
• Marinate 15-30 minutes then stir fry.

Best Beef Stir Fry Recipes

Once you have your beef perfectly prepped, it’s time to stir fry! Here are some must-try recipes:

Mongolian Beef – Thinly sliced beef tossed with scallions, garlic and Mongolian sauce.

Beef and Broccoli – Beef and broccoli cooked in a savory brown sauce.

Beef Lo Mein – Chewy noodles tossed with beef and vegetables.

Orange Beef – Crispy beef coated in a sweet and tangy orange sauce.

Teriyaki Beef Stir Fry – Beef stir fried with onion, peppers and teriyaki glaze.

Sweet and Sour Beef – Tender beef in a colorful sweet and sour sauce.

Tips for the Best Beef Stir Fry

Follow these tips and you’ll be enjoying restaurant-quality beef stir fry in no time:

• Use a wok or large nonstick skillet to cook the beef in batches. Don’t crowd.
• Heat the wok until smoking before adding the oil and beef.
• Stir fry the beef briefly on high heat until browned but not cooked through.
• Remove beef and stir fry vegetables. Return beef to pan and add sauce.
• Look for uniform, thin slices with some fat marbling for best texture.
• Pair fattier cuts like chuck steak with drier cuts for a balanced flavor.
• Add velveting for an ultra tender result with cheaper cuts like round.

With this guide, you have all the information you need to select the perfect beef for your next stir fry night. Flank, sirloin, and skirt steak are excellent choices, but don’t be afraid to experiment with other cuts too. Preparing the beef properly and using simple marinades or velveting will ensure a tender, juicy outcome. Now get stir frying!