Stir-Fry of Beef

Code: Stir-fry B004

Description

A range of tender muscles are used in this stir-fry. Dissimilar muscles are not mixed but put into batches, to make sure the eating quality is consistent. The Following cuts can be used but must not be mixed: topside, thick flank, fillet ends, rump ends and LMC.

Remove all gristle, connective tissue and fat. Cut lean muscle into stir-fry strips of 10mm x 10mm x 60mm.