LEAN Beef Stir Fry

Beef stir-fry strips are cut in-store from lean beef and sliced across the grain, the single technique that keeps stir-fried beef tender rather than chewy and the reason restaurant beef is never tough. Around 27g protein per 100g cooked and low in fat. The method matters as much as the meat: get the wok or pan properly hot, cook the beef in a single layer in batches, and sear it fast, 60 to 90 seconds, before removing it. Overcrowding the pan drops the temperature and steams the meat grey, while high heat and space keep it browned and juicy. Have all your vegetables and sauce prepared before you start, because stir-frying leaves no time to chop mid-cook.