Stir-frying is an ideal quick method of cooking meat as the thin strips cook in only a few minutes. It is only necessary to use a very small amount of oil (1tbsp) when stir-frying. Use a vegetable based oil which can be heated to higher temperatures. Use a non-stick wok or large frying pan. Always ensure that the pan or wok is really hot before adding the meat a little at a time - it should sizzle when the pieces are added. The meat should ideally be trimmed of excess fat and cut into approximately 1cm (½") strips, cut across the grain to help tenderise the meat and prevent shrinkage.
Our recommended stir-fry method:
Heat 15ml (1tbsp) oil in a wok or large frying pan
Add the meat and stir-fry for the recommended time
Add the hardest vegetables first (e.g carrots, onions) and cook for 2-3 minutes before adding the rest
Add sauce of your choice (up to 150ml (¼pt)) and cook for a further couple of minutes.
Beef Steaks: Sirloin, rump, rib-eye, minute, cut into 1cm (½ inch)
2-4 mins plus 2 mins with vegetables
Suggested vegetables for stir-frying:
Baby sweetcorn, Green beans
Bamboo shoots, Leeks
Broccoli, Mange tout
Peppers, Spring onions
Chinese leaf, Swiss chard
Courgettes, Sugar snap peas
Or try a packet of stir-fry vegetables from your supermarket.