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The best cuts of beef to use when stir-frying are sirloin steaks, top sirloin steaks, boneless top loin steaks, tenderloin steaks and rib-eye steaks.
Many frozen foods, such as cuts of meat, should be thawed before cooking for best results. Never thaw frozen foods at room temperature. Instead, place them in the refrigerator to thaw overnight.
Meats used for stir-frying or sautéing should be sliced thinly across the grain so the meat fibers are short, resulting in more tender cooked meat. For easier slicing, freeze the meat for about 30 min. before slicing. Before slicing the meat, place the meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. Or if you have an electric knife, you can use that to quickly slice the meat. When cooking the meat, be careful to not overcook it. These thin meat strips will cook in just a few minutes.
Why go for take-out when this low-sodium stir-fry is so easy to make? As a bonus, the red and green peppers team up to provide a good source vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.