Your goal when stir-frying beef is to have uniform size pieces to ensure even cooking. You may save time by purchasing packages of pre-cut beef, but it may more economical to slice your own. Almost any tender beef cut, such as sirloin, top sirloin, tri-tip, ribeye, top loin or tenderloin may be trimmed and cut into the appropriate size strips for use in beef stir-fry recipes. Even some less tender cuts, such as flank, top round and round tip steaks, are suitable for stir-frying. Remember this cook’s tip, too: Place meat in freezer for thirty minutes and it will be easier to cut into thin slices.
Source: www.beefitswhatsfordinner.com
my attempt at humor) that we are able to offer Angus beef that fresh (packaged Friday before Saturday’s market), but we will do our best for more in the future. I’m looking forward to the comments next Saturday from our friends that grilled the fresh beef.