How to: Stir Fry

How to achieve perfect stir fried meals with Pure South Meat cuts

This is the quickest and most energy efficient way of cooking. The benefit is its speed-delivering tender tasty result.

• Ensure you have all the ingredients ready before you start cooking.
• Cut all the ingredients to similar size pieces.
• Drain off thin marinades before cooking meats or add cornflour to the marinade just prior to cooking to create a batter like coating on the meat to lock in the juices.
• Stir fry meats will be cooked in 2-3 minutes maximum.
• Before you start to stir fry add a little oil to the wok and swirl around the base. Heat until it is smoking.

 

Some useful tips to help you achieve the perfect Pure South Stir Fried Dishes.

• Only use lean cuts of meat
• Ensure the meat is in even sized strips cut across the grain. To make the slicing easy place the meat in a freezer for 15 minutes prior to slicing.
• Cook in small batches (so the wok will not loose its heat and stew the ingredients.
• Judge the heat required by the thickness of the wok being used. The heavier the base the lighter the heat required. e.g. a cast iron wok will require medium heat where a thin based wok will require a high constant heat.
• All woks (with the exception of non stick) need to be seasoned prior to using. To season place on a high heat and when it begins to smoke carefully rub 1Tbs peanut oil with some scrunched up kitchen paper all over the wok surface. Repeat the process until the paper is clean.
• Use a round based wok on gas heat and a flat bottomed wok on an electric heat.
• For additional tenderness marinate the meats in a sherry or wine based marinade for 2 hours before cooking.

 

Pure South recommended cuts for Stir Frying


Pure South Lamb

Sliced strips from the following:

• Strip loin
• Fillet
• Rump
• Silverside
• Topside
• Knuckle

Pure South Beef

Sliced strips from the following:

• Strip loin
• Eye fillet
• Butt tender
• Sirloin tender
• Rump

Pure South Venison

Sliced strips from the following:

• Strip loin
• Fillet
• Loin
• Topside
• Knuckle
• Silverside
• Rump

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