STIR FRY

FOLLOW THESE SIMPLE STEPS FOR A PERFECT BEEF OR LAMB STIR FRY EVERY TIME.

STIR-FRY 970x300
HOW TO STIR FRY

STEP ONE:

Cut meat across the grain (click here to see how) into strips of even thickness. Coat the meat in oil instead of adding oil to the pan / wok.

STEP TWO:

Ensure the pan / wok is hot before you begin to cook. It should be hot enough to evaporate a bead of water on contact.

STEP THREE:

Cook meat in small batches. If using a wok, work from the outer side to the centre, where it will be hottest.

STEP FOUR:

Set meat aside and return to the pan with sauces once the vegetables are cooked.
TIPS FOR TOP RESULTS
  • STIR FRY ONLY TO COMBINE:

    Do not reheat meat for too long or it will toughen.
  • DRAIN EXCESS LIQUID OR MARINADE BEFORE COOKING:

    This will prevent the marinade burning or spitting.
  • DON'T OVER-CROWD THE PAN:

    Stir fry the meat in batches so it cooks evenly and quickly and doesn’t stew.
  • DICE INGREDIENTS INTO SIMILAR SIZE PIECES:

    This will ensure even cooking.
BEST CUTS FOR STIR FRYING

BEEF CUTS

LAMB CUTS

 

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