stir fry beef

Jen said:

What sorts of beef are best for stir frying?

Out of a dozen or so recipes I queried, the majority called for round
steak.

Andy

"Jen" <[email hidden]> wrote in message
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Quoted message said:

What sorts of beef are best for stir frying?

--
Jen

Whatever you would otherwise grill or fry, ie tender, tasty and low on
sinew. The names of cuts are by no means global but I use rump, sirloin,
fillet, scotch fillet. If you use round, blade or topside it would have to
be very tender or treated to tenderise it. Chuck, shin etc are not
suitable.

David

Quoted message said:

Whatever you would otherwise grill or fry, ie tender, tasty and low on
sinew. The names of cuts are by no means global but I use rump, sirloin,
fillet, scotch fillet. If you use round, blade or topside it would have
to
be very tender or treated to tenderise it. Chuck, shin etc are not
suitable.

David

I have some blade steak in the freezer, how could I tenderise it.

--
Jen

In article <[email hidden]>,

Jen said:

What sorts of beef are best for stir frying?

IMHO thinly sliced chuck, or T-bone when it's on sale.

Rib-eye if it's affordable.

I like my beef tender......

Sirloin is ok in a pinch, just tenderize it prior to making the thin
slices for stir fry.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Jen said:

Quoted message said:

Whatever you would otherwise grill or fry, ie tender, tasty and low on
sinew. The names of cuts are by no means global but I use rump, sirloin,
fillet, scotch fillet. If you use round, blade or topside it would have
to
be very tender or treated to tenderise it. Chuck, shin etc are not
suitable.

David

I have some blade steak in the freezer, how could I tenderise it.

I personally use a Jacquard Tenderizer.

If you don't have one of those, or a tenderizing mallet, the edge of a
plate works well. Mom taught me that technique many years ago. :-)

Just beat the hell out of it.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Jen said:

What sorts of beef are best for stir frying?

Top round works well, but must be sliced very thin. A sharp knife and a
bit of practice is needed.

Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Jen" <[email hidden]> wrote in message
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Quoted message said:

What sorts of beef are best for stir frying?

--
Jen

There are several factors that will determine the "best" grade for a stir fry.

You are always better off using USDA Choice or Prime beef.

Generally for the stir fry a lean cut is desirable - Top or bottom round IMHO is
a little too tough. for a good all purpose cut I tend to use sirloin or the NY
portion of a T bone or Porterhouse steak.

Dimitri

Well for a Chinese style stir-fry I'll use Flank Steak thinly sliced
against the grain... I'm not sure why you'd want to use a T-Bone or
another tender cut of meat for this dish...

~john

In article <[email hidden]>,

~john said:

Well for a Chinese style stir-fry I'll use Flank Steak thinly sliced
against the grain... I'm not sure why you'd want to use a T-Bone or
another tender cut of meat for this dish...

~john

'cause I like my beef chunky and half raw... even in stir fry. ;-)

And I cool meat separately and add it back.

My teeth are ok, but I still prefer tender meat as I can afford it.

Flank steak???

Slow cooked fajitas or pot roast. :-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

OmManiPadmeOmelet said:

In article <[email hidden]>,

~john said:

Well for a Chinese style stir-fry I'll use Flank Steak thinly sliced
against the grain... I'm not sure why you'd want to use a T-Bone or
another tender cut of meat for this dish...

~john

'cause I like my beef chunky and half raw... even in stir fry. ;-)

And I cool meat separately and add it back.

oops! That should read "cook meat". Sorry!

Quoted message said:

My teeth are ok, but I still prefer tender meat as I can afford it.

Flank steak???

Slow cooked fajitas or pot roast. :-d

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

jen said:

What sorts of beef are best for stir frying?

Cheap cuts of steak sliced thin. It is a lot easier to cut
thin slices if the meat is partially frozen.

Yeah, flank steak... I'd betcha' 10 bucks that's what most Chinese
joints use for Beef and Broccoli 😉

~john

OmManiPadmeOmelet said:

And I cool meat separately and add it back.

My teeth are ok, but I still prefer tender meat as I can afford it.

Flank steak???

Slow cooked fajitas or pot roast. :-d

I have made fajitas with flank steak marinated in a mixture with various spices
and lime juice, then grilled and served on the rare side. If sliced against the
grain it is not too chewy, and it is very tasty.

"Dave Smith" <[email hidden]> wrote in message
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Quoted message said:

jen said:

What sorts of beef are best for stir frying?

Cheap cuts of steak sliced thin. It is a lot easier to cut
thin slices if the meat is partially frozen.

Thankyou everyone for your help.

--
Jen