There are many cuts of beef you can use in stir-fries but the million dollar question is which one is the best? If money was no factor, I would have loved to use fillet steak but since we’re not exactly rolling in it I had to do some research.
Even though it is time-saving to buy pre-cut meat, it is more economical to slice the meat up yourself. You are looking for tender cuts such as sirloin, top-sirloin, tri-tip, rib-eye, top loin or tenderloin. Tougher cuts that can also be used are flank, skirt, top round and round-tip steaks. My favourite thus far? Rump!
What is most important when using beef in a stir-fry is how you cut the meat. For best results place the meat in the freezer for 30 minutes before slicing. This will firm it and make slicing it finely much easier. Make sure the pieces are more or less the same size and cut across the grain. Follow these handy pointers and it is very difficult to go wrong with this dish!
Chicken, Leek & Pasta Bake
Preparation: 10 mins – Cooking: 5 mins
Ingredients
- 400g (1 lb) rump steak, finely sliced
- 30ml (2 tbsp) soy sauce
- 2.5ml (½) grated ginger
- 30ml (2 tbsp) peanut oil
- 200g (½ lb) mangetout, topped and tailed
- 7.5ml (1½ tsp) cornflour
- 125ml (½ cup) beef stock
- 5ml (1 tsp) soy sauce
- 1.25ml (¼ tsp) sesame oil
- Place meat in a dish. Mix soy and ginger and stir through meat to coat.
- Heat the oil in a wok or a heavy-based frying pan, swirling gently to coat base and side. Add the beef and mangetout and stir fry over a high heat for 2 minutes, or until the meat changes colour.
- Dissolve the cornflour in a little of the stock. Add to the wok with the remaining stock, extra soy and sesame oil.
- Stir until sauce boils and thickens. Serve immediately.
Serving Suggestion
- Egg noodles, steamed rice or Egg Fried Rice makes a lovely accompaniment.
Note
- Use sugar snap peas instead of mangetout if you like.
