Stewing beef, also known as braising beef, refers to tougher, more fibrous cuts of beef that benefit from slow, moist cooking methods. While you may not think of using stew meat for a quick stir-fry, with the right technique, it can make a tasty and budget-friendly option.
In this guide, I’ll walk through the easy process of turning affordable stewing beef into a delicious stir-fried dish. With a few simple steps to slice, marinate, and quickly cook the meat, you can enjoy fork-tender beef and veggies in under 30 minutes.
Picking the Right Stew Meat
Opt for well-marbled chuck roast, chuck shoulder steak, or bottom round roast when buying stewing beef for stir-fry. These cuts will be the most tender once cooked. Avoid pre-cut “stew meat” cubes, as they are inconsistently sized and may cook unevenly.
For even cooking, pick roasts and steaks that are 1-2 inches thick, uniform in shape, and cleanly trimmed of fat and sinew. Estimate how many servings you need, remembering 3-4 ounces of raw, boneless beef per person.
Inspect the color – you want bright cherry-red beef, avoiding any with brown or grayish hues Excess blood in the packaging indicates very fresh meat For food safety, use stewing beef within 4 days of purchase.
Preparing the Stew Meat for Stir-Fry
Once home, thoroughly rinse the beef under cool water and pat dry with paper towels. Trim off any remaining fat or silver skin using a sharp boning knife.
Cut the meat across the grain into thin, bite-size strips, about 1⁄4 inch thick and 2 inches long. Cutting against the grain shortens the muscle fibers so the cooked meat is much more tender.
Transfer the sliced beef to a large mixing bowl. Toss and massage the meat to separate the pieces before marinating.
Marinating for Flavor and Tenderness
A quick marinade softens and adds flavor to the beef before stir-frying. Whisk together
- 2-3 tablespoons soy sauce or coconut aminos
- 1 tablespoon cooking oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon cornstarch
Pour the marinade over the sliced beef. Use clean hands to thoroughly coat every piece. Let sit 10-30 minutes at room temperature, turning occasionally. The soy sauce boosts flavor, oil prevents sticking, and cornstarch locks in juices.
You can also use pre-made stir-fry marinades or dipping sauces. Teriyaki, hoisin, and oyster sauce all pair well with beef.
Heat Oil in Wok or Skillet
To stir-fry, you’ll need a wok or large nonstick skillet and cooking oil with a high smoke point, like avocado, peanut, or grapeseed oil. Heat the pan over high heat until very hot.
Test it by flicking a drop of water – it should instantly sizzle and evaporate. Add just enough oil to coat the bottom and let it shimmer.
Quickly Searing in Batches
Working in batches prevents steaming, which can make meat tough and mushy. Add just enough beef strips to loosely cover the pan bottom in a single layer.
Spread them out so each piece touches the hot surface. Let sear undisturbed for 45-60 seconds until browned. Flip and brown the other side for 30 seconds.
Transfer the seared beef to a clean bowl. Let the pan reheat fully 1 minute before adding the next batch. Keep seared meat warm while cooking remaining beef.
Stir-Frying Vegetables
Once all the beef is browned, reduce heat to medium-high. Add any firmer vegetables like broccoli, carrots, or cauliflower and stir-fry 2 minutes.
Add softer veggies like peppers, greens, or green beans and cook another 1-2 minutes until crisp-tender. Add back the beef and any accumulated juices.
Finishing the Stir-Fry
Give everything a final toss to combine. Add your sauce of choice, like teriyaki, oyster, or hoisin sauce and toss again until thickened and coated.
Taste and adjust seasoning as needed with extra soy sauce, salt, pepper, garlic, or ginger. Serve piping hot over rice or noodles.
With the right slicing technique and quick, high-heat cooking, cheaper braising cuts like chuck steak can make a tasty and budget-friendly stir-fry. Follow these simple steps for fork-tender beef and vegetables in under 30 minutes any night of the week.
Common Questions About Cooking Stew Meat for Stir-Fry
What is the best cut of beef for stir fry?
The most tender cuts like sirloin, flank steak, flat iron, or skirt steak work best. Very tough cuts may remain chewy even when sliced thinly. Well-marbled chuck roast or shoulder can be quite tender if sliced across the grain.
Should you marinate stew meat for stir fry?
Yes, marinating tougher cuts like chuck roast helps tenderize and infuse flavor. Use an easy blend of soy sauce, oil, cornstarch, garlic, and ginger 10-30 minutes before cooking. Or use a ready-made stir-fry marinade.
How do you keep stew meat tender when stir frying?
Cutting across the grain into thin strips shortens muscle fibers for tenderness. Sear in batches over high heat to avoid steaming. Don’t overcook – slice beef should be just lightly browned.
Can you substitute stew meat for stir fry strips?
Yes, affordable cuts like chuck steak can work well diced or sliced thin for stir-fries with proper preparation. Marinate to tenderize, slice across the grain, velvet in cornstarch, and sear in small batches over high heat.
What vegetables go well with beef stir fry?
Classic stir-fry vegetables like onions, carrots, broccoli, bell peppers, snap peas, mushrooms, baby corn, celery, and water chestnuts all pair nicely with beef. Mix and match your favorites.
Frequency of Entities:
stewing beef: 14
braising beef: 2
chuck roast: 3
chuck shoulder steak: 1
bottom round roast: 1
soy sauce: 3
coconut aminos: 1
ginger: 2
cornstarch: 2
broccoli: 2
carrots: 1
cauliflower: 1
peppers: 1
onions: 1
hoisin sauce: 1
oyster sauce: 1
teriyaki sauce: 1
stir fry: 16
Beef And Onion Stir Fry ｜Tender And Juicy Beef
FAQ
Is stewing beef good for stir fry?
How do you cook stewing beef so it’s tender?
How long does it take to fry stewing beef?
How do you cook a Chinese stir fry?
In Chinese stir-fry cooking, the way ingredients are cut should be consistent with each other. Rectangular slices of beef are used for stir-fries with vegetables like beef and broccoli or beef and tofu. Long strands of noodles like you have in Beef Lo Mein require beef to be cut into similar long thin strips.
Can you use stew meat in stir fry?
Make sure to tag #mommyhatescoooking on Instagram and follow for more @momhatescooking Make Simple Beef Stir Fry using stew meat in stir fry. This is a great way to add some variety to your stir fry and a tender meat.
How do you cook thin sliced beef in a stir fry?
The best vegetables for stir fry cook fast when thinly sliced. You can substitute with any of these: 1. Stir together 3 Tbsp BBQ sauce, 3 Tbsp real maple syrup and 2 Tbsp soy sauce. Set aside. 1. Heat a large heavy pan or wok over high heat with 1 Tbsp oil. Add thinly sliced beef to the hot pan in a single layer and sauté undisturbed 2-3 mins.
Should you use a wok to make beef stir-fry?
If possible, you should use a wok to make beef stir-fry. Woks are large and have sloping sides that let you cook the entire stir-fry in one pan, so you can easily stir and flip the food without fear of it flying out. They also are designed to cook foods quicker than skillets and with less oil.