Beef stir fry is a quick and delicious meal to make, whether you are looking for an easy weeknight meal for the kids, or something tasty to enjoy for date night. Plus, it tastes good served the next day too!
There are lots of different cuts of beef you can add to a stir fry. Here we are going to take a look at ten of the best meat cuts you can use for a stir fry.
Sirloin steak is a cut of beef that comes from the cow’s hindquarters. It’s popular in a stir fry as it is firm and juicy, although you will want to take care not to overcook it; otherwise it will become tough and chewy.
Cook a sirloin steak right though, and it will melt in your mouth!
One of the most popular cuts of meat for stir frying, flank steak, comes from the cow’s lower stomach. It’s got a lot of flavor and is fairly inexpensive too.
It’s a lean meat so it is a very healthy option, but it can become dry and tough if overcooked. Make sure you slice it thinly and add it to your stir fry at the last minute!
This dense, cost-effective cut comes from the lower belly (also known as the plate) of the cow. Although it’s not the most tender of cuts, it’s incredibly flavorsome. Plus, its long and thin shape makes it easy to cut into slices.
To help tenderize your skirt steak before stir frying, we recommend marinating it first. We’ve got a great simple marinade at the end of the article.
Beef Flap Steak
Sometimes known as sirloin tips, flap steak is a cheap cut from the belly of a cow. It’s traditionally used in Asian stir fries so is a great meat to use if you want to serve an authentic meal!
Flap steak is easy to use in a stir fry as it doesn’t become tough if you overcook it – this makes it a brilliant option if you don’t have a lot of cooking experience.
Don’t forget to cut it against the grain!
A more unusual cut of meat, this is also known as a round tip or tip roast. This cut needs marinating to stop it from going tough, but it is delicious and tender if cooked right.
We recommend cooking it low and slow for the best results.
Sometimes known as braising steak, this cut comes from the neck and shoulder of the cow. This cut of beef has a very rich flavor and is also a relatively cheap cut of meat.
Chuck steak can be quite fatty, so you will need to cut the fat off before stir frying for the best results.
Flat Iron Steak
Flat iron comes from the shoulder and neck of the cow – a similar location to the chuck steak. This cut is also known as oyster blade.
This cut of beef is very flavorsome and tender but can be tough if overcooked. It does cook quickly, so do keep an eye on it while you grill it!
Ribeye steak is marbled with fat, and this fat is what gives this cut of beef its delicious flavor. It comes from the rib of the cow.
Although ribeye is delicious and full of flavor, it is expensive. If you’re using it in a stir fry, save it for a special occasion!
Rump steak comes from the hip of the cow and is a lean and flavorsome cut of meat. It’s also cheaper than sirloin and ribeye.
It can be tough though, so take care not to overcook it before adding to your stir fry.
Also known as hanging tenderloin or butcher’s steak, this cut of meat comes from the lower belly of the cow. It’s tender, full of flavor and relatively easy to cook.
As there is only one hanger steak per cow, it can be quite hard to find – but it’s worth looking out for!
Our top tips for stir frying beef
- Whichever cut you use, slice it into thin strips against the grain. This will help keep it tender and delicious! Freezing it for twenty minutes before you’re ready will make it easier to slice
- If you have a tough cut of meat, we recommend marinating it before you cook. Here’s a good and simple one:
- Coat your beef in salt, pepper, sugar, sherry, oil, cornstarch and soy sauce (The cornstarch is important as it will give your beef a velvety and rich texture!).
- Leave in the fridge for at least 15 minutes before cooking. The longer you can leave it though, the better.
So there you have it – our favorite cuts of beef for stir fry!
Do you like beef in stir fries? Which cut of meat is your favorite?