Fast-Fry + Stir-Fry

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!

Get Ready

Fast-Fry Steaks / Stir-Fry Strips

  1. SEASON steak/strips
  2. COOK beef in hot lightly oiled non-stick skillet using medium heat for 2 to 4 minutes per side for steak, 1 minute per side for strips, or until browned.
  3. REMOVE from pan. For steak, serve with steak sauce if desired. For stir-fry strips, add sliced vegetables to skillet and cook for 5 minutes. Add stir-fry sauce and cooked beef strips; heat through.

Beef grilling kabobs/satay

  1. SEASON skewered beef kabobs or satay strips.
  2. GRILL or BROIL using medium-high heat for 5 minutes per side until browned but slightly pink inside
  3. SERVE with dipping sauce, such as Thai peanut, if desired

Beef marinating cubes/strips

  1. COMBINE ½ cup marinade (such as teriyaki sauce) PLUS 2 tbsp corn-starch in a sealable freezer bag.
  2. ADD 1 lb (500g) beef cubes/strips and refrigerate 15 to 30 minutes.
  3. For cubes, discard marinade, pat meat dry and thread onto skewers. Grill or broil 4 to 5 minutes per side or until browned, but pink inside. For strips, reserve marinade; cook strips over medium-high heat in hot lightly oiled non-stick skillet for about 2 minutes, turning once, until browned but pink inside. Remove from skillet; add stir-fry vegetables and cook for 5 minutes. Add reserved marinade and beef; heat until sauce bubbles and thickens.

Rouladen

  1. SPREAD thin layer of your favourite filling/seasonings (such as seasoned bread crumbs and pan-fried mushrooms) over each piece of beef.
  2. ROLL each piece from short end; secure with butcher’s twine, picks or skewers.
  3. BROIL, turning several times, for 7 to 8 minutes until browned all over and digital rapid-read thermometer inserted into centre of each rouladen reads at least 160°F (71°C). Serve whole or cut each piece into ¼ -inch thick slices.

Watch

Common Cuts

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

Myth Buster

MYTH:

You need a wok.

TRUTH:

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.

Cuts used with Frying

 Eye of Round Fast Fry Steak

Eye of Round Fast Fry Steak

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.


Hip Marinating Cubes

Hip Marinating Cubes

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.


Beef Marinating Strips

Beef Marinating Strips

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.


Outside Skirt Fajita Marinating Strips

Outside Skirt Fajita Marinating Strips

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.


Prime Rib Fast-Fry

Prime Rib Fast-Fry

One of the most flavourful, tender steaks. Cut thin as a Fast Fry Steak, this cut will pan-fry in just minutes.


Rib Eye Fast-Fry Steak

Rib Eye Fast-Fry Steak

One of the most flavourful, tender steaks. Cut thin as a Fast Fry Steak, this cut will pan-fry in just minutes.


Inside Round Fast Fry Minute Steak

Inside Round Fast Fry Minute Steak

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.


Inside Round For Rouladen

Inside Round For Rouladen

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.


Short Rib Sliced

Short Rib Sliced

Best marinated before grilling or pan frying. Quick tip: add 2 tbsp cornstarch to ½ cup marinade to maximize perceived tenderness.


Top Sirloin Cap Fast Fry Steak

Top Sirloin Cap Fast Fry Steak

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.


Tips for Fast-Fry + Stir-Fry

  • Fast-fry Steak are thin-cut and come pretenderized at the store, so they’re easy for kids to eat. Cook Fast-fry Steak and Stir-fry Strips by pan-frying. Grill or broil Kabobs/Satay Strips.

  • A flat bottomed skillet works better than a wok – it’s difficult to get enough heat on a home stove for stir-fry success with a wok, unless you are cooking on a gas cook-top.

  • You need just a minimum of oil with a nonstick pan.

  • Cook the beef in 2 batch so you don’t overcrowd the pan – if overcrowded, the beef strips will steam rather than sear.

  • A splash of water to the pan helps prevent veggies from scorching.

  • Use a steak that’s at least ¾ inch thick. For the best in beef select a steak that has been graded Canada Prime, AAA or AA.