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very good question...… most of the stir fry (beef) we package in the stores are from leaner cuts -from rounds...for two reasons..... it's lean ...and that's what most women are looking for…...but lean and tender don't usually go together...…….and it is cheaper...
if I displayed stir fry tenderloin...it doesn't sell....but If I display tenderloin tips it does sell for close to the same price as tenderloin steak..
stir-fry itself isn't universal..... some stores will slice almost tiny cubes of beef ….while others will go into strips...
I display thin strips......and in my stores I like using sirloin - specifically the cap off the top butt sirloin.....(often called the Coulotte or picanha muscle)
my competitors get 5.99lb-6.99lb I will retail for 4.99lb if I can - they use round....I use sirloin..
however.....at times I will also slice tenderized steak-cube steak into strips and call it stir-fry......and this is something anyone can do...if you see cube steak on sale 3,99-4.99lb you can use this- chill it in the freezer for a half hour- then slice thin into strips......just freeze what you don't use in ziplocs…
overall you can pretty much use anything into stir fry - had more than a few customers ask if we could "stir-fry" a rib eye on sale....
again....you can look for top butt sirloins on sale choice grade for 3-4.99lb) - if you want very lean....use the cube steaks...or even top round/round tip/eye round....chill and slice thinly
pork stir fry is under-rated you can use chops to cutlets....and I have a few ladies that will ask to have pork butts on sale diced into stir fry …..this will have some fat for flavor..
chicken stir fry - use boneless breasts on sale (1.69-1.99lb) chill in freezer and slice thinly..you can use boneless chicken thighs ...usually little bit more fat on the thighs.....but good flavor slice into strips
you can easily marinade the stir fry and the veggies that go along with it...….I will make batches...and then freeze...…. its handy to have in the freezer ready to go- thaw and microwave and then fry up in minutes
my favs for stir fry beef is a sweet bourbon …...a garlic teriyaki....and a Chinese (red sauce) for pork
if you look at cost per serving..... with the meat and veggies ... stir-fry's are very favorable ...very nutritious. too ..
Almost any cut will do if it’s sliced thin and across the grain. I would not use mechanically tenderized meats in a stir fry because these are often made from odd pieces and scraps “woven” together in the machine. If you have a super-tough piece, tenderize it yourself with a mallet before slicing.
Sometimes sirloin, sometimes chuck eye. My mother used to use flank steak, way back when that was a cheap cut. All have good flavor, but obviously the sirloin is most tender. I have tried it with top round, which I didn’t think had as much flavor.
Chinese and Mexican restaurants sometimes use skirt or flap steak for stir-fried dishes, sometimes sirloin or even tenderloin in cubes.
I often lightly coat strips or cubes with dry cornstarch OR a thin paste of cornstarch with water and cooking sherry. Sear the meat and the coating seals in the juices.
For a tough cut of beef, I would marinate first, pat off any excess marinade, then coat it.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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I use just about any cut of beef or pork, and tenderize using a trick that a learned from a TV chef that passed away back in the 1980s: Baking Powder
I always marinate the meat for stir-fry anyway, and adding about a tablespoon of baking powder per pound to the marinate will tenderize it (from the baking soda in it). I will marinate for at least 1/2 hour, but mostly an hour. You could do the same with baking soda, but it will take less of it, and it adds saltiness which can become too much when mixed with soy sauce.
very good question...… most of the stir fry (beef) we package in the stores are from leaner cuts -from rounds...for two reasons..... it's lean ...and that's what most women are looking for…...but lean and tender don't usually go together...…….and it is cheaper...
if I displayed stir fry tenderloin...it doesn't sell....but If I display tenderloin tips it does sell for close to the same price as tenderloin steak..
stir-fry itself isn't universal..... some stores will slice almost tiny cubes of beef ….while others will go into strips...
I display thin strips......and in my stores I like using sirloin - specifically the cap off the top butt sirloin.....(often called the Coulotte or picanha muscle)
my competitors get 5.99lb-6.99lb I will retail for 4.99lb if I can - they use round....I use sirloin..
however.....at times I will also slice tenderized steak-cube steak into strips and call it stir-fry......and this is something anyone can do...if you see cube steak on sale 3,99-4.99lb you can use this- chill it in the freezer for a half hour- then slice thin into strips......just freeze what you don't use in ziplocs…
overall you can pretty much use anything into stir fry - had more than a few customers ask if we could "stir-fry" a rib eye on sale....
again....you can look for top butt sirloins on sale choice grade for 3-4.99lb) - if you want very lean....use the cube steaks...or even top round/round tip/eye round....chill and slice thinly
pork stir fry is under-rated you can use chops to cutlets....and I have a few ladies that will ask to have pork butts on sale diced into stir fry …..this will have some fat for flavor..
chicken stir fry - use boneless breasts on sale (1.69-1.99lb) chill in freezer and slice thinly..you can use boneless chicken thighs ...usually little bit more fat on the thighs.....but good flavor slice into strips
you can easily marinade the stir fry and the veggies that go along with it...….I will make batches...and then freeze...…. its handy to have in the freezer ready to go- thaw and microwave and then fry up in minutes
my favs for stir fry beef is a sweet bourbon …...a garlic teriyaki....and a Chinese (red sauce) for pork
if you look at cost per serving..... with the meat and veggies ... stir-fry's are very favorable ...very nutritious. too ..
Thanks a lot, I have often wondered what type of steak to use. Now i know.
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