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STIRFRYING

Stirfry strips of meat until browned, add a selection of vegetables, fruit or nuts and an accompanying sauce. The meat should be tender and the vegetables crunchy.

Suitable Cuts
Beef: Steaks (sirloin, rump, flashfry, minute)
Lamb: Neck Fillet, Steaks (double loin, leg), Liver, Sausages

Tips
Trim away any excess fat from the meat. Dry the meat on kitchen paper to aid browning and prevent oil from spitting. Heat pan to a high temperature before adding the meat, a little at a time. Do not over-fill the pan with meat.

Method
Cut the meat thinly into approximately 1cm strips, cutting across the grain to prevent shrinkage and to help tenderise the meat. Using a selection of vegetables, cut them into thin strips or slices, allowing about twice the quantity of vegetables to meat. Heat 15ml (1tbsp) oil in a wok or large fryinf pan. Add meat and stirfry for the recommended time. Add the vegetables, any other ingredients and the liquid/sauce, up to 150ml (¼ pint). Stirfry for a further 2 monutes.

Cooking Times

Type of meat	Approximate cooking time
Beef	2-4 mins meat + 2 mins veg
Lamb	2-4 mins meat + 2 mins veg
Liver	4-6 mins meat + 2 mins veg

Reference: A Consumer Guide to Cooking British Meat. Meat and Livestock Commission, P.O. Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX.