Stir-Fry

Follow these steps for a great beef or lamb stir-fry, everytime.

HOW TO STIR-FRY

• Cut meat across the grain into strips of even thickness. Coat the meat in oil instead of adding oil to the wok.
• Ensure the wok is hot before you begin to cook meat or vegetables. It should be hot enough to evaporate a bead of water on contact.
• Cook meat in small batches (about 250g). When you add the meat to the wok, work from the outer side to the centre, where it will be hottest.
• Set meat aside and return to the pan with sauces once the vegetables are cooked.
• Stir-fry only to combine - do not reheat meat for too long or it will toughen.

Tips for top results

• Drain any excess liquid or marinade from the meat before cooking, otherwise the marinade will burn and spit.
• Be careful not to over-crowd the wok or frying pan. Stirfry in batches so the meat cooks evenly and quickly and doesn’t stew.
• Dice ingredients into similar-sized pieces to ensure even cooking.

Best cuts for stir-frying

BEEF: stir-fry strips or prepare your own from eye fillet, topside, rump, blade, scotch fillet, rib-eye, sirloin, schnitzel.

LAMB: stir-fry strips or prepare your own from eye of shorloin/backstrap, fillet/tenderloin, round knuckle, topside