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STIR FRY

Follow these simple steps for a perfect beef or lamb stir fry every time.

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.

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

Cook meat in small batches. If using a 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.
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.