The two keys to making tender stir-fried beef are 1) how you slice the meat and 2) how you cook it. Hounds’ favorite cut for stir-frying is flank steak, but they also like top round and sirloin. Here’s how to slice and cook for tender results.

-Slice the meat against the grain in even, very thin slices. Partial freezing makes it easier to cut thin and evenly.

-Make sure the oil is very hot. Stir-fry for just a minute or two. Once the pink is almost gone, it’s done.

TorontoJo offers these tips for making a great beef-and-vegetable stir-fry: 1) marinate the beef for 15-20 minutes before cooking in some soy sauce and sherry (add a couple teaspoons of cornstarch if you’d like for thickening); 2) fry garlic/ginger for a few seconds before adding beef; when beef is done, remove to a bowl; 3) add more oil to pan if needed, then stir-fry vegetables until almost done. Return beef to pan, along with whatever sauce ingredients you are using, and cook for a just a few seconds more to marry everything together.

mhoffman add this tip for those with electric stoves or who otherwise need help getting pans really hot: preheat your pan in a 500 or 550 degree oven. Just make sure to use a pot holder!

Board Links: Best Beef for Stir-Fry ?

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