The best beef for stir fry is a tender, quick-cooking steak sliced thinly across the grain, such as rump, sirloin or ribeye. A slow-cooking cut is never the right choice. If you are shopping for beef stir fry meat, the easiest buy is Extra Lean Rump Steak Strips 400g: rump that is already cut into strips and trimmed of fat, ready for a hot wok. If you would rather slice your own, Rump Steak 2x 6oz and Sirloin Steak 2x 6oz both work well. Shop ready-cut beef strips or the full steak range.
Shop Extra Lean Rump Steak Strips 400g
Skip the middle man! These are proper butcher’s steaks packed in Cornwall, not mystery “stir fry beef” from a supermarket tray. Get the cut right and a good steak stir fry takes about ten minutes from wok to bowl.
Which beef stir fry meat to buy
Rump steak strips: the easy option
Our rump strips are cut from the rump and trimmed of fat, so there is nothing to slice and almost nothing to waste. A 400g pack with plenty of vegetables makes two generous bowls. Because the strips are lean, cook them fast and take them out early.
Rump steak: the most flavour for your money
Rump has the beefiest flavour of the everyday steaks, and it slices neatly. Trim off the fat, then cut it across the grain into strips about 5mm thick. You can find all the sizes in rump steaks.
Sirloin: tender and easy
Sirloin is a little more tender than rump and has a fat cap along one edge. Cut the fat off before you slice. If you like, render it in the wok first and use it instead of oil. Sirloin is the cut for crispy chilli beef.
Ribeye: the richest stir fry
Rib-eye Steak 2x 6oz is heavily marbled, so it stays juicy even if you cook it a few seconds too long. Trim the thick seam of fat in the middle and slice the rest thinly.
Cuts to avoid for stir fry
Braising steak, chuck, brisket and diced stewing beef are packed with connective tissue, so they need hours rather than minutes. Save them for the slow cooker. See Best Beef for Slow Cooking.
How to slice steak for stir fry
Put a whole steak in the freezer for 15–20 minutes. Firm meat slices much more cleanly. Look for the lines of muscle fibre running along the steak (the grain), then slice across them into strips about 5mm thick. Cutting across the grain shortens the fibres, and that is most of the difference between tender beef and chewy beef. Trim off any hard fat or sinew as you go. Ready-cut strips just need patting dry with kitchen paper.
Steak stir fry cooking times
Times are for a large wok over the highest heat, cooking about 200g at a time. Two batches for a 400g pack is about right. If the wok goes quiet and the beef starts to release liquid, the batch is too big.
| Beef | Slice | Wok time per batch | Take it out when |
|---|---|---|---|
| Rump steak strips (400g pack) | Ready-cut | 1½–2 minutes | Browned edges, a little pink inside |
| Rump steak, sliced | 5mm, across the grain | 1½–2 minutes | Browned, just pink |
| Sirloin steak, sliced | 5mm, fat trimmed | 1–1½ minutes | Seared outside, pink inside |
| Ribeye steak, sliced | 5mm, centre fat trimmed | 1½–2 minutes | Edges caramelised |
| Final toss with sauce | All cuts | 30–60 seconds | Sauce glossy and clinging |
How to cook a beef stir fry (step by step)
First, make a simple beef stir fry marinade. Toss the strips with 1 tablespoon of soy sauce and 1 teaspoon of cornflour and leave them for 10–15 minutes while you prepare the vegetables. Heat the wok until it is smoking, then add a tablespoon of oil with a high smoke point, such as rapeseed. Add the first batch of beef in a single layer and leave it for 30–45 seconds to colour. Toss it, cook for another 30–60 seconds, then tip it onto a plate. Repeat with the second batch. Next, stir-fry the vegetables, starting with the hardest: onion, peppers and broccoli first, then mangetout or pak choi. Add garlic, ginger and chilli for the last 30 seconds. Return the beef, pour in the sauce and toss for 30–60 seconds until glossy. Serve straight away with rice or noodles.
For the sauce, mix 2 tablespoons of soy, 1 teaspoon of honey and a splash of rice vinegar. If you want a shortcut, Middletons Chinese Glaze 110g is a sweet and savoury five-spice glaze. Use it as the directions on the pot say. For a complete midweek recipe, see Extra Lean Rump Steak Stir Fry.
Butcher’s tips for tender stir fry beef (not chewy)
Dry beef, hot wok. Wet beef steams instead of searing. Small batches. A crowded wok cools down and the beef stews. Take it out early. The beef finishes cooking when it goes back in with the sauce. Add sauce last. Sugary sauces burn if they go in too early. Pink is fine. Food Standards Agency guidance says whole cuts of beef, such as steak, can be served pink as long as the outside is properly cooked. For more on cooking strips, read How to Cook Extra Lean Rump Strips. If you would rather cook the steak whole tonight, see How to Cook Rump Steak.
FAQ
What is the best beef for stir fry?
Use a tender, quick-cooking steak sliced thinly across the grain. Rump steak strips are the easiest buy because they are already cut and trimmed. Sirloin is more tender, ribeye is the richest, and fillet works but costs more than a stir fry needs. Do not use braising steak, chuck or stewing beef, as they stay chewy in a fast cook.
How long do you stir fry beef strips?
Cook them in a very hot wok for about 1½–2 minutes per batch. Leave them to colour for 30–45 seconds before you toss them, then take them out while they are still slightly pink. Add them back to the wok at the end with the sauce for 30–60 seconds.
Why is my stir fry beef chewy?
The usual reasons are the wrong cut, slicing with the grain instead of across it, crowding the wok so the beef steams, or cooking it for too long. Cook in small batches over high heat, take the beef out early, and return it only for the last minute.
Should you marinate beef for stir fry?
A quick marinade helps. Toss 400g of strips with 1 tablespoon of soy sauce and 1 teaspoon of cornflour for 10–15 minutes. This seasons the beef and gives it a light coating that keeps it juicy and helps the sauce cling. Leave out sugary sauces until the end, as they burn in a hot wok.
Is it safe to eat stir fry beef pink in the middle?
Yes, for strips cut from whole steaks. Food Standards Agency guidance says whole cuts of beef, such as steak, can be served pink as long as the outside is properly cooked. Beef mince and burgers are different, and must be cooked all the way through.