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
With the slow cooker started in the morning, dinner is ready when you are!
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Quick Quesadillas transform leftover pulled pot roast into a next day dinner on the run!
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Add coconut milk and curry paste to your pantry for a beef curry that's faster than take-out!
To maximize tenderness of Marinating Steaks, grill them TO MEDIUM and carve in THIN SLICES ACROSS THE GRAIN to serve. More Marinating Tips: DISCARD a used marinade or bring it to a boil before using as a dipping sauce. PAT STEAK DRY with paper towel and SEASON before grilling to maximize browning.
For best results with this recipe, use a thick pesto for these moist, basil-and garlic-spiked beef burgers. Handle them gently when turning them on the grill.
For busy mums, roast beef has to be the easiest meal to make. Just rub it all over with salt and pepper, pop it in the oven and the job is done! Use a meat thermometer to know when the roast is cooked and let it rest while you make a simple pan-sauce for the adults. To make the meal for baby, just trim off the seasoned outside edges of the cooked roast beef slices before you purée the meat.
This recipe is a perennial favourite for St. Patrick's day. Use a large slow cooker (20 to 24 cup or 5 to 6 L) for this recipe. If you have a smaller one, cut the corned beef brisket to fit. The cabbage is cooked separately after meat is finished so it won't impart its strong flavour to the other vegetables. Serve with your favourite mustard.
Here is an easy dine-in option that features your favourite take-out flavours. Make with Beef Kabob Cubes or your favourite Grilling Steak: Top Sirloin, Tenderloin, T-bone, Porterhouse, Rib, Rib Eye, Strip Loin, Wing or Tri-tip.
This small lean beef roast is BIG on flavour and cooks in no time. Season with a quick rub or marinade and cook just to medium doneness at most. To serve, carve across the grain into thin slices, like Flank Steak. Be sure to allow the beef to rest before carving.
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You can also make the recipe with more price-conscious beef oven roasts such as Eye of Round or Sirloin Tip.
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