How to Cook Stew Beef Perfectly for Stir Fry

Stewing beef can make an amazing stir fry if cooked properly. Many home cooks shy away from using this affordable cut of beef because they think the end result will be chewy and tough. But with the right techniques, stew meat can become tender and delicious in your stir fries. This article will explain the best methods for preparing stew beef so you can make restaurant-quality stir fries at home.

Why Use Stew Beef for Stir Fry?

Stew beef comes from the chuck round, and brisket sections of a cow. These areas get a lot of exercise so the meat contains more collagen the connective tissue that makes meat tough. But all that collagen can be transformed into gelatin when stewed slowly over low heat. The gelatin gives the beef a succulent texture.

Compared to fancier cuts like sirloin or tenderloin, stew beef costs a fraction of the price. A pound of stew meat is usually between $4-6 while the same amount of tenderloin can run you $25 or more! So for the budget-minded home cook using an inexpensive cut like stew beef makes sense. With the right prep you won’t even notice the difference in taste or texture.

Choosing the Best Stew Meat for Stir Fry

Picking the right package of stew beef is the first step for stir fry success. Here’s what to look for:

• Uniformly cut pieces: The meat should be in cubes or thin slices, not hunks of varying sizes. Uniform pieces will cook evenly.

• Moderate marbling: Some fat running through the meat provides flavor and moisture, but avoid pieces that look overly fatty.

• Bright red color: The beef should look fresh, not brown or grey.

• Firm but not hard: It should give a little when pressed but still feel dense.

Either cubed stew meat or thinly sliced stew meat works for stir frying. Just make sure the cuts are bite-sized and uniform.

Prepping Beef Stew for the Wok

Proper prep is crucial for making stew beef tender enough for stir fry. These steps help break down the tough collagen:

1. Slice Against the Grain

After cutting the beef into bite-sized pieces, make shallow slices against the direction of the grain. This shortens the muscle fibers so the meat cooks up less chewy.

2. Use a Marinade

Marinating the beef will make it juicier and more flavorful. A simple marinade of soy sauce, garlic, ginger, rice wine, and cornstarch does the trick. Let it sit for 30-60 minutes. The soy sauce and cornstarch help tenderize while the aromatics infuse flavor.

3. Velvet the Meat

“Velveting” is a Chinese technique that gives stir fry beef an ultra-tender texture. Simply toss the marinated beef with 1-2 tablespoons of cornstarch until a “velvety” layer coats each piece. The cornstarch seals in the juices during cooking.

4. Blanch Before Stir Frying

Pre-cook the beef for 1-2 minutes in boiling water. This shrinks the proteins and makes the meat easier to chew. Shock in ice water to stop the cooking. Pat dry before stir frying.

Following these simple pre-cooking steps allows inexpensive stew beef to turn tender and taste like a premium steak!

Stir Frying Stew Beef to Perfection

Once your beef stew is prepped, you are ready for the wok! Keep these pointers in mind:

• Heat your wok over high until smoking hot. The intense heat will properly sear the beef and cook it quickly to avoid toughening.

• Use a neutral oil with a high smoke point like vegetable, peanut, or canola oil.

• Work in batches to avoid crowding. Crowding causes steaming instead of searing.

• Let the beef develop a nice brown crust before stirring. This adds tremendous flavor.

• Stir fry beef and aromatics just until the beef is no longer pink. Overcooking will make it chewy.

• Remove beef then stir fry vegetables. They require less cooking than beef.

• Add sauce ingredients like soy, vinegar, chili flakes towards the end. Just simmer to thicken.

• Toss back the cooked beef to reheat before serving immediately.

With high heat and frequent stirring, the prepped stew beef only needs about 3 minutes total in the wok. The result is restaurant-quality stir fry!

Full-Proof Stew Beef Stir Fry Recipes

Here are some fool-proof stir fry recipes that use stewing beef to perfection:

Korean Beef Stir Fry (Bulgogi)

Thinly sliced stew beef is marinated in a sweet soy marinade with pear, garlic, ginger and sesame. It’s stir fried with red onion, red bell pepper and carrots then served over rice.

Beef and Broccoli Stir Fry

Cubed stew beef is velveted then stir fried with broccoli florets in a savory brown sauce with oyster sauce, soy and garlic. Simple but so satisfying!

Mongolian Beef Stir Fry

Velveted beef strips are pan fried then cooked in a sticky, gingery sauce with green onions. Often served over rice noodles for a complete meal.

Beef and Eggplant Stir Fry

Blanched stew beef stir fries with Chinese eggplant in a flavorful sauce with fermented black beans, garlic and chili peppers.

Beef Snow Pea Stir Fry

Quick cooking snow peas and strips of marinated beef are stir fried with aromatic ginger, garlic and light soy sauce flavors.

With the right preparation, stewing beef can become forking-tender and full of flavor in your favorite stir fry. Next time you come across a bargain pack of stew meat at the market, grab it! Just remember these tips for cooking it to perfection in your wok. Enjoy restaurant-tasting beef stir fry without breaking the bank.