Strips of beef sirloin tips crisp up when stir fried over high heat. Sirloin is less tender than beef tenderloin. but quite a bit less expensive. Plan on 3 ounces of sirloin tips per serving. Cut the beef thinly and marinate for extra flavor. Soy sauce adds saltiness, lime juice provides tang, and brown sugar gives the meat a sweet flavor. Have all ingredients ready to go or before you start your stir fry.
Things You'll Need
- Cutting board
- 1/2 cup each lime juice and rice wine vinegar
- 1 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 tsp. each grated garlic and ginger
- 1/2 tsp. sesame oil
- Resealable plastic storage bags
- 1 tsp. cornstarch
- 1 tbsp. cooking oil
- 2 spatulas
- Cut and prepped vegetables
Place the tip in the freezer for about 30 minutes until partially frozen. The meat has a firmer texture that makes it easier to slice thinly.
Slice the beef no more than 1/8-inch thick and in strips 3- to 4-inches long.
Combine the lime juice, rice wine vinegar, soy sauce, brown sugar, garlic, ginger and sesame oil. Reserve 1/2 cup of the marinade in a separate zip-close plastic bag.
Marinate the slices at least four hours and up to over night.
Remove the beef sirloin tip slices from the marinade. Shake off any excess marinade.
Whisk in 1 tsp. of cornstarch to the reserved marinade.
Place 1 tbsp. of cooking oil in the wok. It should start smoking immediately. Put the meat slices in the wok so they're not touching each other. Don't overload the wok. Stir fry the beef in batches if necessary.
Pick up a spatula in each hand. Scoop the meat from the bottom of the wok and let it drop back into the wok. Continue to do this scooping and dropping until the meat is cooked through, probably no more than three or four minutes. When you scoop the meat up, the less cooked meat will slide down into the bottom of the pan.
Remove the meat from the pan. Stir fry any vegetables using the same method. When the vegetables are crisp tender, put the meat back in the pan. Add the reserved marinade with the cornstarch. Stir until the marinade thickens into a sauce, which shouldn't take more than 10 seconds.
- "The Joy of Wokking"; Martin Yan; 1982
- Photo Credit Jupiterimages/Photos.com/Getty Images
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