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!
FAST-FRY STEAKS/STIR-FRY STRIPS
- Season steak/strips
- 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.
- 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
- SEASON skewered beef kabobs or satay strips.
- GRILL or BROIL using medium-high heat for 5 minutes per side until browned but slightly pink inside
- SERVE with dipping sauce, such as Thai peanut, if desired
BEEF MARINATING CUBES/STRIPS
- Combine ½ cup (125ml) marinade (such as teriyaki sauce) PLUS 2 tbsp (30 ml) corn-starch in a sealable freezer bag.
- Add 1 lb (500g) beef cubes/strips and refrigerate 15 to 30 minutes.
- 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.
- Spread thin layer of your favourite filling/seasonings (such as seasoned bread crumbs and pan-fried mushrooms) over each piece of beef.
- Roll each piece from short end; secure with butcher’s twine, picks or skewers.
- 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 (5mm) thick slices.
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.
Tips for perfect Stewing
- Time Saver: get the staff at the meat counter to cut your steak into strips for you.
- 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.
- Having the ingredients all ready stream-lines stir-fry cooking. You can prep the components the night or morning before – just, cover and refrigerate.
- For home stir-fry, 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.
- You need just a minimum of oil with a nonstick pan.
- Cook the beef in 2 batches 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.
Stir Fry + Fast Fry Common Cut Options
- 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
Cook Stir Fry
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