Beef stir-fries are so quick to make and good-for-you too – with the powerhouse of Canadian Beef, veggies and whole grains. Here’s how to keep them super simple and speedy!
Eye of Round Fast-Fry Steak
Hip Marinating
Beef Marinating Strips
Outside Skirt Fajita Marinating Strips
Prime Rib Fast-Fry
Rib Eye Fast-Fry Steak
Inside Round Fast Fry Minute Steak
Inside Round For Rouladen
Short Rib Sliced
Top Sirloin Cap Fast-Fry Steak
You need a wok.
You can certainly use one of these two-handled, round- or flat-bottomed cooking pans, but you can just as easily stir-fry in a large, flat-bottomed heavy skillet. In fact, many home stoves simply can’t accommodate a wok anyway—the burners aren’t large enough. If you use a cast iron skillet, make sure it’s well-seasoned.
Common Cuts | Stir Fry
Pan-fry to cook in just minutes. Cook to at least medium-rare (145°F /63°C). Generally sold at an intermediate price, lean Eye of Round is moderately tender with mild beefy flavour.
Taken from the Hip area, these lean beef cubes are best marinated for 15 to 30 minutes before stir-frying or grilling. Quick Tip: add 2 tbsp cornstarch to ½ cup teriyaki or soy sauce for a quick marinade.
Taken from the Chuck area, these flavourful beef strips are best marinated for 15 to 30 minutes before stir-frying or grilling. Quick tip: add 2 tsp cornstarch to ½ cup teriyaki or soy sauce for quick marinade.
These Marinating Strips come from a long, thin, flat cut called Outside Skirt, from the plate or underbelly – diaphragm. Outside Skirt is in front of Flank and is more marbled and is smaller, thicker and bit less stringy than inside Skirt. Trimmed of silver skin and fat, it usually comes folded over or cut into manageable steak-size lengths. Much like Flank Steak but is more flavourful. Great used in Latin flavoured dishes or Asian cuisine. These beef strips are best marinates for 15 to 30 minutes before pan-frying. Quick tip: add 2 tbsp cornstarch to ½ cup marinade to maximize perceived tenderness.
One of the most flavourful, tender steaks. Cut thin as a Fast Fry Steak, this cut will pan-fry in just minutes.
One of the most flavourful, tender steaks. Cut thin as a Fast Fry Steak, this cut will pan-fry in just minutes.
Taken from the lean round, Inside Round is more flavourful than Eye of Round and more tender than Outside Round. Generally sold at an intermediate price, Inside Round is moderately tender with moderate beefy flavour. Cut think as a Fast Fry Steak, this cut will pan-fry in just minutes.
Spread this thin cut with your favourite filling such as season bread crumbs with friend mushrooms, roll up, secure with pick and broil or bake.
Best marinated before grilling or pan frying. Quick tip: add 2 tbsp cornstarch to ½ cup marinade to maximize perceived tenderness.
A small rectangular steak that comes off of the top of a Top Sirloin. This lean steak is nice and neat, with no need to trim. Cut thin as a Fast Fry Steak, this cut will pan-fry in just minutes and delivers great beef flavour and terrific tenderness.