Angus Stir Fry Beef

Cut thin and across the grain, so it stays tender in a fast, hot cook. It goes from the wrap to the wok with no knife work. It is the weeknight cut: rice on, vegetables chopped, and dinner is ten minutes from the first sizzle. It forgives a quick cook and punishes a slow one. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

The wok or the pan needs to be hotter than feels sensible before the beef goes anywhere near it. Cook it in two batches, four to five minutes each, until it is cooked through and browned at the edges. A kilo in one go drops the heat and you end up boiling it. Sauce goes in at the end, not the start. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Gluten free.