Stir-Frying

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.

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.

Cuts

Cooking Time

Lamb: Leg, Neck fillet, cut into 1cm (½ inch) strips

2-4 mins plus 2 mins with vegetables

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

  • Beansprouts, Mushrooms

  • Broccoli, Mange tout

  • Carrots, Peppers

  • Peppers, Spring onions

  • Chinese leaf, Swiss chard

  • Courgettes, Sugar snap peas

  • Or try a packet of stir-fry vegetables from your supermarket.