What cut of Beef...

Chicken (or prawn):eek:
 
Rump or sirloin, use the same steak you would eat as a steak unless you are penny pinching.
 
Sirloin, or even rump would be good, but if you really want tender, then fillet is by far the best (and most expensive).
 
I use ribeye, possibly (arguably) the tastiest (beef) steak, cooks quickly (ideal for stirfry).
 
Ask your butcher for some fillet tails, and then slice them thinly - perfect. The tail is the part of the fillet where it narrows down too much to be able to slice decent steaks from it, towards the middle of the sirloin. It is muscle that does very little work so never becomes tough.
 
wontolla said:
I use ribeye, possibly (arguably) the tastiest (beef) steak, cooks quickly (ideal for stirfry).
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I was thinking just this, if cooked right it is by far the tastiest steak :agree:
 
bobleeuk said:
I was thinking just this, if cooked right it is by far the tastiest steak :agree:
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Oh, I don't know, a well matured sirloin cooked just right can be almost as tender as fillet with much more flavour. Has to be the king of steaks ;).
 
Dave1 said:
Rump or sirloin, use the same steak you would eat as a steak unless you are penny pinching.
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I agree with this ^ use the best cut you can get/afford.
 
Phil Young said:
I'd probably get frying steak but marinate it first to get it juicy :)
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Whatever you use, it's always better` if you can marinate it, as Phil says above.
 
wontolla said:
I use ribeye, possibly (arguably) the tastiest (beef) steak, cooks quickly (ideal for stirfry).
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Wouldn't argue with the tastiest steak bit but in a stirfry :eek:

Steve
 
We had rib of beef for Christmas dinner, and I used some of the leftovers two days later in a stir fry with egg noodles, sliced onions and thinly sliced red and green peppers and jalapeno chillis. I used a little chilli sauce and medium soy sauce, and the beef was really tender and had great flavour.
 
jakeblu said:
Wouldn't argue with the tastiest steak bit but in a stirfry :eek:

Steve
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your right there Steve, probably not the best choice for stir fry, but what nice steak, I think fillet is over rated really, I'd choose rib eye over fillet any day. :)
 
For stir fry, just about any decent cut (rib-eye, fillet, sirloin etc). It's usually cut quite thinly and flash fried at a high/searing temperature. I don't think it matters very much, compared with having "a steak".
 
Rump steak is an excellent option value/quality, it needs to be cut into thin strips and placed into a marinade (e.g: a combination of fresh ginger, sweet chilli sauce, oyster sauce, little cumin, little sesame seed oil) for 2-3 hours prior to cooking. The marinade will flavour and tenderize the meat.
 
My other half was asked to bring stir-fry home last night and he chose to bring rump steak with the veg.. i preped as above thinly sliced and steeped in a nice marinade... he nearly cried.. was told off for destroying his steak he said i should use stewing steak for stir-fry.. hence i do the cooking in this house.. lol as i said above you go me out of trouble.
 
no way would I use fillet, sirloin ribeye etc.. for a stirfry its waste of money. rump is fine or even skirt which is what you will find in Chinese stirfries and mexican fajitas.
 
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rjbell said:
no way would I use fillet, sirloin ribeye etc.. for a stirfry its waste of money. rump is fine or even skirt which is what you will find in Chinese stirfries and mexican fajitas.
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I wouldn't agree with skirt, it's a stewing/casserole cut. Places out to make the most profit might use it, but it isn't really good enough if you want a decent meal.
 
Dave1 said:
I wouldn't agree with skirt, it's a stewing/casserole cut. Places out to make the most profit might use it, but it isn't really good enough if you want a decent meal.
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you can disagree if you like but its what they taditionally use, and not them out for quick buck. they remove the tough membrane, then its fine for quick frying. its also traditionally used in cornish pasties which are also not slow cooked.
 
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rjbell said:
you can disagree if you like but its what they taditionally use, and not them out for quick buck. they remove the tough membrane, then its fine for quick frying.
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A bit like goat is fine as a cheap alternative for lamb?

Stewing cuts are for stewing, or for those who can't afford better cuts or are shops out to make the most profit by using the cheapest cuts, if they are willing to cut corners on the meat, what else are they using to cut costs?

The question was "what should be used in a stir fry" not "what can we get away with using in a stir fry at the lowest budget" or at the furthest extreme "road kill for stir fry".
 
dave you need to do a bit of research mate.
 
rjbell said:
dave you need to do a bit of research mate.
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Research into what? What cheap takeaways use to attain the greatest profit?

It's getting into semantics now, the question asked is what's best for stir fry, take cost out of the equation and undeniably the best cut is the best option.

Fillet/sirloin/ribeye/rump is always going to be superior to stewing steak/flank/skirt/brisket.

What people and shops can do to make the cheap cuts taste better is commendable (a bit like using goat for lamb curry, or horse in a beef lasagne) but still not the best option.
 
Now now Children lets play nice.... he got his own back and ordered me a 1kg chunk of stewing steak... but it is ok i have more rump in the freezer.
 
Dave1 said:
Research into what? What cheap takeaways use to attain the greatest profit?

It's getting into semantics now, the question asked is what's best for stir fry, take cost out of the equation and undeniably the best cut is the best option.

Fillet/sirloin/ribeye/rump is always going to be superior to stewing steak/flank/skirt/brisket.

What people and shops can do to make the cheap cuts taste better is commendable (a bit like using goat for lamb curry, or horse in a beef lasagne) but still not the best option.
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the question was what you use in a stirfry not what is best. and what they use is skirt. Its nothing to do with ripping anyone off its what they use.

Just google traditional cuts for stir-fry, fajita and cornish pasties.
 
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Well we both suggested rump so we'll leave it at that shall we.
 
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