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| Tips & Tricks | How to stir fry
How to stir fry
Stir frying is a popular cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China, though has spread to the rest of the world in recent years. Follow these simple steps for a perfect beef or lamb stir fry every time.
How to stir fry
- 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.
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 from 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
- Scotch fillet
- Rump steak
- Sirloin steak
- Schnitzel
- Eye fillet
- Minute steaks
Lamb
- Backstrap
- Rump
- Schnitzel
- Leg steaks
Posted by Shawn Moodie
