Slice your bite sized pieces of beef against the grain. This is a photo of beef flap meat, I cut it into strips and then cut the strips against the grain. You can also cut chicken, lamb, or pork in the same way, always against the grain for the most tender stir-fry.
How to Cut Beef for Stir Fry Like a Pro
Stir fry is a delicious and quick cooking method that can turn a plain cut of beef into a flavorful and tender dish. But to achieve the perfect stir fry, it all starts with the right way to cut the beef. In this article, we’ll guide you through the steps to cut beef for stir fry like a pro!
Chill the Beef
Prior to cutting, make sure to chill the beef in the freezer for about 30 minutes. This slight chill will firm up the meat, making it easier to slice thinly and evenly.
Filet Mignon Stir Fry
FAQ
Do you cut filet mignon with or against the grain?
Do you cut beef stir fry with or against the grain?
How do you cut a filet mignon steak?
To cut filet mignon steaks, start by slicing the beef tenderloin crosswise into medallions of your desired thickness. Aim for cuts that are about 1.5 to 2 inches thick. Once the medallions are cut, use the palm of your hand or a meat mallet to gently press down on each piece to flatten them slightly. What cooking methods work well for filet mignon?
How do you cook a filet mignon in a wok?
Add 1/2 cup grapeseed oil and 1 teaspoon sesame oil to your wok and bring to a medium-high heat. Then add your coated filet tips and sauté in small batches so they have room to breathe, browning for about 3-4 minutes on each side. Remove browned tips from your wok and place on paper towel-lined plate. 4. Bring On the Veggies!
How do you cut meat in a stir fry?
Cut in the same direction as the grain, and your meat comes out tough and ropey. Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. The goal with any stir-fry is to cut the food into bite-size pieces that will cook rapidly and remain tender.
How do you Sear a filet mignon?
Sear the filet mignon without moving for 2 minutes on the first side. Once they have a good sear, use tongs to roll the steaks on their sides to sear the edges for 1 minute to seal in the juices. Flip the steaks to the other side and add half of the garlic herb butter to the pan along with a sprig or two of fresh rosemary.