Stir-frying cooks thin-sliced meat and vegetables fast over very high heat in a wok — perfect for quick weeknight meals.
What Is Stir-Frying?
High heat and constant motion sear thin strips in seconds while keeping vegetables crisp. Prep everything before you start.
Best Cuts & Proteins for Stir-Frying
- Thin-sliced beef flank and loin
- Pork strips
- Chicken breast and thigh
- See hanger steak stir-fry and flat cut stir-fry
How to Stir-Fry
- Slice meat thin against the grain (partially freeze to help)
- Velvet with cornstarch and soy for tenderness
- Get the wok smoking hot and cook in batches
- Add sauce at the end and toss quickly
Browse all recipes & guides, or find a farm selling meat direct.
Frequently Asked Questions
How do you keep stir-fry beef tender?
Slice it thin against the grain and velvet it with a little cornstarch and soy before cooking. Sear it fast in a very hot wok in small batches.
What cuts are best for stir-fry?
Thin, quick-cooking cuts — flank, skirt, sirloin, and hanger for beef, plus pork loin and chicken breast or thigh.
Why is my stir-fry watery?
The pan is too cool or overcrowded, so the meat steams instead of searing. Use high heat, cook in batches, and add sauce only at the end.