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Beef Stir-Fry

Also indexed as:Stew Beef
Beef Stir-Fry: Main Image

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Buying Tips

Look for stir-fry, kabob, or stew meat that has a clear, red color. Beef is normally a purplish-red color, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains this darker color. Vacuum-packed beef also shows this purplish color. Packaged meat should be cold and the packaging free of punctures or tears; vacuum-packed meat should have its seal intact. Check the label for the “sell-by” date and make sure to buy it on or before that date.

Varieties

Stir-Fry

The best stir-fry beef comes from tender cuts such as sirloin tip, eye of round, strip loin, T-bone, or rib-eye steaks.

Stewing Beef

The best stewing beef comes from well-marbled meat that is tough and full of connective tissue, which will deliver a richer taste when broken down by long cooking. Good stew meat come from the chuck and the round.

Kabobs

Kabobs turn out best when made with moderately tender beef such as sirloin tip round steaks.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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