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Stir-frying-Sautéing Beef
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| Stir-frying/Sautéing Beef |
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Thin-cut Top Round • Thin-cut Eye • Thin-cut Tip • Cube Steak • Thin-cut Rib-eye • Thin-cut T-Bone
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Heat small amount of oil in wok or skillet over medium-high heat until hot. |
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Stir-fry beef strips* in half-pound batches (do not overcook), continually tossing, until outside surface is no longer pink. Add additional oil for each batch. Cook beef and vegetables separately; combine and heat thoroughly. |
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| *To cut your own strips, partially freeze beef for easier slicing. Cut into thin uniform strips. Marinate strips to add flavor while preparing other ingredients for stir-frying or sautéing. |
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