Beef Stir-Fry

Discover simple tips for stir-fry success

Best to buy
Look for cubed stir-fry, kabob, or stew meat that has a clear, red color. Make sure to buy it on or before the “sell by” date on the package (the last day it should be offered for sale).

Store it safely
Refrigerate stir-fry, kabob, or stew meat in its original packaging up to three days or freeze it up to two weeks.

Tasty tip
The best beef cubes come from tender cuts such as sirloin tip, eye of round, strip loin, T-bone, or rib-eye steaks.

Quick & easy
Grill skewered kabob meat for 8 to 18 minutes, depending on the thickness of the meat.


Also indexed as: Kabobs, Stew Beef

Preparation, uses, and tips

Since cut-up beef is particularly vulnerable to bacteria, it should always be cooked to an internal temperature of 160°F (70°C).

To create stir-fry pieces yourself, cut beef in thin slices against the grain. Thin slicing is easier if you first put the meat in the freezer for ten minutes so it is partly solidified. For the stir-fry process, heat a small amount of oil in a wok or skillet over medium or medium-high heat and cook the meat in batches, stirring and tossing until the beef is no longer pink.

Stew

There are two methods for making stew. Brown stew calls for meat pieces that are first browned in oil. In “white stew” or blanquette, the pieces are cooked in liquid without the initial browning. Browning the meat caramelizes its outside surfaces, and is thought to give the stew a richer taste.

To brown-stew, heat a heavy skillet over medium to medium-high heat and add oil. Working in batches, brown all sides of pre-cut beef cubes. Add cooking liquid and seasonings and simmer until beef is fork-tender, 1 to 2 hours. To white-stew, simply skip the browning and cook the meat in liquid and seasonings until tender.

Kabobs

Cut beef into uniform cubes or strips. If using cuts from the round, marinate the cubes for several hours or overnight. Marinades are seasoned liquids containing tenderizing ingredients, either acidic foods such as lemon juice, wine, vinegar, and tomato juice, or natural tenderizers such as pineapple, papaya, or ginger. Place the kabob beef in an acid-resistant container and add marinade, about 1/4 to 1/2 cup (59.1–118.2ml) for each 1 to 2 pounds (0.45–0.90 kg) of meat. Turn to make sure marinade touches all the meat surfaces, cover, and marinate in the refrigerator for several hours or overnight. Marinades can be used in making sauce that will be broiled, but never consume marinades that have come in contact with raw meat unless they have been thoroughly cooked.

Grill

Thread kabob meat on skewers and place directly over the heat source. Grill 8 to 18 minutes, depending on the thickness of the meat.

Buying and storing tips

Look for stir-fry, kabob, or stew meat that has a clear, red color. Beef is normally a purplish-red color, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains this darker color. Vacuum-packed beef also shows this purplish color.

Packaged meat should be cold and the packaging free of punctures or tears; vacuum-packed meat should have its seal intact. Check the label for the “sell-by” date and make sure to buy it on or before that date.

Store stir-fry, kabob, or stew meat in its original packaging in the coldest part of the refrigerator, where it will keep for 2 to 3 days. It may be frozen in this packaging for up to two weeks. For longer storage, wrap the meat in heavy-duty aluminum foil, freezer paper, or freezer bags. This beef will keep 3 to 4 months in the freezer. Defrost meat in the refrigerator, allowing 12 to 24 hours, depending on the amount. Cook as soon as possible after defrosting.

Varieties

Stir-Fry

The best stir-fry beef comes from tender cuts such as sirloin tip, eye of round, strip loin, T-bone, or rib-eye steaks.

Stewing Beef

The best stewing beef comes from well-marbled meat that is tough and full of connective tissue, which will deliver a richer taste when broken down by long cooking. Good stew meat come from the chuck and the round.

Kabobs

Kabobs turn out best when made with moderately tender beef such as sirloin tip round steaks.

Nutrition Highlights

Beef top round kabob meat (cooked), 3 oz. (85g)
Calories: 235
Protein: 28g
Carbohydrate: 0g
Total Fat: 13g
Fiber: 0g
*Excellent source of: Niacin (4.29mg), Phosphorus (227.80mg), Selenium (26.95mcg), Vitamin B6 (0.48mg), Vitamin B12 (2.79mcg), and Zinc (3.63mg)
*Good source of: Iron (2.48mg), Potassium (399.50mg), and Riboflavin (0.22mg)

Beef top sirloin stir-fry (fried), 3 oz. (85g)
Calories: 277
Protein: 24g
Carbohydrate: 0g
Total Fat: 19g
Fiber: 0g
*Excellent source of: Selenium (23.04mcg), Vitamin B12 (2.79mcg), and Zinc (4.59mg)
*Good source of: Iron (2.83mg), Niacin (3.19mg), Phosphorus (194.65mg), Potassium (336.60), Riboflavin (0.24mg), and Vitamin B6 (0.37mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.