Premium Beef Stir-Fry Strips The versatile, fast-cooking essential. Our Beef Strips are expertly sliced from premium Australian beef—typically Rump, Sirloin, or Chuck. While many think of stir-fry strips as "basic," we ensure ours are cut against the grain. This is the butcher's secret to ensuring that even under intense heat, the muscle fibers remain short and tender rather than long and chewy. The Butcher’s Tip: Stop the "Stewing" The most common mistake when cooking beef strips is seeing a pool of grey liquid at the bottom of the pan. This means the meat is "stewing" in its own juices rather than searing, which results in a tough, rubbery texture. The Fix: Take the beef out of the fridge 20 minutes before cooking so it's not "fridge cold." The Technique: Use a wok or large skillet on the highest heat possible. Use a high-smoke-point oil (like Grapeseed or Peanut). The Batch Rule: Never cook more than 250g at a time. Drop the strips in, let them sit for 30 seconds to get a brown crust, toss for another 60 seconds, and get them out of the pan. They should still be slightly pink when you remove them; they will finish cooking in the residual heat.
