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Buy meat strips from your butcher or
from your supermaket, or prepare meat
strips from recommended cuts listed
above by removing any fat and slicing
thinly across the grain (across the
direction of meat fibres). Slicing across the
grain ensures tenderness. Cut into very
thin strips, approx 5 – 8 cm in length.
Partially freeze meat for approx 30
minutes to make slicing easier.
Stir fry meat strips in small batches
(approx 200 – 300g) to stop meat
shedding its juice and ‘stewing’, resulting
in tougher meat.
When adding meat strips to the frypan,
the strips should sizzle.
Stir fry meat strips for 1 – 2 minutes.
Any longer will toughen meat.
If cooking large batches, remove each
batch when cooked and allow frypan to
reheat before stir frying the next batch.
By cooking in small batches the heat of
the frypan remains constant, ensuring
the meat doesn’t stew and toughen.
Peanut oil is traditionally used for stir fry
Asian style dishes. However other oils
such as vegetable, canola and light olive
may be used.
Do not overfill the frypan. If necessary
cook vegetables in batches as well and
reheat at the end of stir frying. If using this
method remember to under cook slightly
so reheating will not spoil the finished dish.
Serve stir fried foods immediately to
retain their crisp texture.
Sauteing
Recommended temperature probe setting
8 – 10
Used for sauteing onions, garlic, spices,
curry, pastes, herbs, vegetables, meat and
seafood.
Shallow Frying
Recommended temperature probe setting
6 – 8
Used to crispen and cook foods in a small
amount of oil.The foods may have already
been cooked.
Use approx 1 cup of oil, or sufficient oil
so that half the food is immersed.
Pr
eheat the oil before adding food.When
using oil ne
ver cover with the lid during
heating or cooking, as this will cause
condensation to drip into the oil and
result in bubbling and splattering.
Recommended cuts for stir frying
Beef Lean beef strips prepared from rump, sirloin, rib eye, fillet
Chicken Lean chicken strips prepared from breast fillets, tenderloins, thigh fillets
Lamb Lean lamb strips prepared from fillet, lamb leg steaks, round or topside
mini roasts, eye of loin
Pork Lean pork strips prepared from leg, butterfly or medallion steaks or fillet
Veal Eye of loin, fillet, round, rump or topside