Unfortunately, that last qualification rules out a lot of cheap beef cuts like sirloin or brisket, which need long, slow cooks to help make them tender. That leaves only a few options that can hit ...

use chicken instead of beef, change up the vegetables…anything goes. Stir-fry recipes are quick and easy to make. My favorite meat for stir-fry is flank steak because it remains tender when you ...

Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour. Make the marinade by placing all ...

To marinate the beef, place the steak strips in a bowl ... from its marinade using a slotted spoon and add to the pan. Stir-fry for a few minutes until golden brown. Remove from the pan and ...

Chose a tender cut of boneless beef, such as tenderloin, oyster blade, bavette, flank or sirloin ... add the garlic scapes and stir-fry until they start to soften slightly (about two minutes).

This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick ...

Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

Since not many people buy beef shank, it's not typically found ... They're typically used in stir fry or fajitas. Flank steak is from the abdominal muscles of the cow. Because it can be tough ...