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Meat Manual | Meat
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This is part of a series
covering the various beef cooking methods, each part of the
series describes in a step by step fashion how to use the following
moist and dry heat methods.
Strifrying is a
fast cooking method for uniform pieces of beef along with vegetables
and/or other ingredients.Braise-Simmering/Stew-Poach-Panbroil-Roast-Broil-Grill-Panfry and Stirfry DRY HEAT...STIRFRY TOOLS
Large non stick skillet or wok-spatula-sharp knife-Cutting Board The food is stirred continuously at a higher heat than panfrying DIRECTIONS Beef can be partially frozen for easy slicing. Slice into even slices or strips. Marinate to add flavor (optional) Stirfry beef in a small amount of oil in wok or skillet Cook at medium to high Turn meat continuously...be careful not to overcook Timetable for Popular
Stirfrying Cuts include:
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