What is the best beef cut for stir fry?

Both sirloin and flank steak are relatively affordable cuts that work perfectly for this type of quick-cooking, veggie-packed dish. Their tender texture and beefy taste make them ideal choices.

How do I make my beef tender for stir-fry?

To ensure your beef is tender and juicy in a stir-fry, start by selecting the right cut - sirloin or flank steak are excellent choices. Slice the beef against the grain to help break down the tough muscle fibers. Marinating the beef in a mixture of soy sauce, rice vinegar, brown sugar, garlic, and ginger for 30 minutes to an hour will further tenderize the meat. For an extra-tender texture, you can use a technique called "velveting," which involves briefly marinating the beef in a cornstarch, egg white, and rice wine or sherry mixture before stir-frying. Finally, be sure to cook the beef over high heat, which will quickly sear the outside while keeping the inside juicy, and avoid overcooking it.

What should I NOT put in a stir-fry?

When preparing a stir-fry, it's best to avoid using heavy, watery vegetables like broccoli and cauliflower (cut them small!), as well as delicate greens that will quickly overcook. Canned or jarred sauces should also be skipped in favor of making your own simple sauce with fresh ingredients. Additionally, tougher cuts of meat like chuck roast or brisket won't tenderize properly in the quick cooking time of a stir-fry, so it's better to use lean, tender options like sirloin, flank steak, or chicken thighs.

Beef Udon Stir-Fry - Wellness by Kay

Name: Beef Udon Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 Tablespoons Mirin; 3 Tablespoons Soy Sauce; 2 Tablespoons Dark Soy Sauce; 1 Tablespoon Honey; 2 teaspoons Sesame Oil; 14 ounces Udon Noodles; 2 Tablespoons Oil, divided; 8 ounces Sirloin Steak, thinly sliced strips; 6 cloves Garlic, minced; 3.5 ounces Shitake Mushrooms, thinly sliced; 1 medium Red Bell Pepper, thinly sliced; 1 small White Onion, thinly sliced; 2 stalks Green Onion, thinly sliced; Additional green onions and sesame seeds for garnish

Description

Add some Asian-inspired flair to your dinner table with this deliciously simple Beef Udon Stir Fry recipe. This yummy takeout-fakeout comes together in just 30 minutes—less time than it’d take to get delivery!

Ingredients

Scale

For the sauce:

2 Tablespoons Mirin
3 Tablespoons Soy Sauce
2 Tablespoons Dark Soy Sauce
1 Tablespoon Honey
2 teaspoons Sesame Oil

For the stir fry:

14 ounces Udon Noodles
2 Tablespoons Oil, divided
8 ounces Sirloin Steak, thinly sliced strips
6 cloves Garlic, minced
3.5 ounces Shitake Mushrooms, thinly sliced
1 medium Red Bell Pepper, thinly sliced
1 small White Onion, thinly sliced
2 stalks Green Onion, thinly sliced
Additional green onions and sesame seeds for garnish

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Instructions

Combine all of the sauce ingredients in a small bowl. Stir well and set aside.
Cook the noodles according to the package instructions.
Drizzle the steak pieces with 1 tablespoon of the sauce and stir well.
Add 1 tablespoon of oil to a large skillet over medium high heat. Once the oil is hot, add in the steak. Allow the steak to cook undisturbed for 60 seconds to sear. Then flip. Once the steak is cooked through, remove it to a bowl and tent with foil.
Reduce the heat to medium. Add the remaining oil and minced garlic to the pan and cook for 1 minute while stirring constantly.
Add the mushrooms, bell pepper, and onion to the pan and continue to cook and stir occasionally until the vegetables are softened.
Add the green onions, cooked noodles, and cooked steak into the skillet. Pour the remaining sauce over. Stir to coat the noodles with the sauce. Cook for 2-3 minutes until everything is warmed through.

Notes

The noodles I used were pre-cooked and just had to be heated in the microwave or pan fried. They also come pre-cooked frozen and dry. Any type should work as long as they are cooked when they are added into the dish.

Nutrition

Serving Size: 1/4 Recipe
Calories: 585 Calories
Fat: 23g
Carbohydrates: 68g
Fiber: 4g
Protein: 26g