Making stir fry meat more tender!

Stir fried meat can often be under cooked!

I like to make a stir fry combo fairly often for a hearty breakfast. Generally, my ingredients include a little oil, cubed stew beef, bell pepper, onion and oregano along with a splash of Worcestershire sauce. This combo generally takes only a few minutes in a skillet over medium high heat to prepare. My problem was that the cheap cuts of meat were generally still tough to chew after so short a cooking time and I wondered if the might be some sort of work around....

The answer, I thought might be to precook the meat and then store it in the fridge until it was ready to use. To that end, I took about 70 to 80 grams of cubed stew meat and placed it into a small ceramic pot over which I covered everything with water. This was brought a brief boil and then simmered for about thirty minutes. Once I thought the meat was tender, I drained off the water and placed the cooked meat in a small baggie in the fridge.

[Normally, the power used to accomplish this would add up over time, but since I made it using a Duxtop induction counter top, my cost was only a couple of cents]!

The next morning, I assembled my ingredients, prepared the stir fry as normal and thoroughly enjoyed the very fork tender meat!

A real beef stir fry!

Hey! It's what's for breakfast down here in SW MO! On this most bodacious Saturday (in late August, 2014 as the temps hit 100°F on a regular basis), I planned to fully enjoy what could soon be a vanishing taste sensation... a beef steak stir fry! (In the very near term, I figured that a good piece of meat would be beyond my meager financial status). To wit, I gathered to myself, about 2 ounces of cheap steak along with some home grown peppers, cherry tomatoes and onions. To this culinary soirée, I added just a touch of virgin olive oil to a small frying pan sitting over medium high heat. Everything was then sautéed for about four minutes! [While this meal was cooking, I also threw in a slice of bread to the toaster-roaster]. Towards the end of the cooking cycle, I also tossed in a dash of Oregano along with a couple of squirts of Worcestershire sauce, just to spice everything up! Wham bam, thank you ma'am, it was ready to go!