How to Cook Meat – Stir Fry

Stir-frying is an ideal quick method of cooking meat as the thin strips cook in only a few minutes.

It is only necessary to use a very small amount of oil (1tbsp) when stir-frying – use a vegetable based oil which can be heated to higher temperatures.

Use a non-stick wok or large frying pan and always ensure that the pan or wok is really hot before adding the meat a little at a time – it should sizzle when the pieces are added.

The meat should ideally be trimmed of excess fat and cut into approximately 1cm (½”) strips, cut across the grain to help tenderise the meat and prevent shrinkage.


  • Heat 15ml (1tbsp) oil in a wok or large frying pan.
  • Add the meat and stir-fry for the recommended time.
  • Add the hardest vegetables first (e.g carrots, onions) and cook for 2-3 minutes before adding the rest.
  • Add sauce of your choice (up to 150ml (¼pt)) and cook for a further couple of minutes.
Cuts Cooking Time
Lamb: Leg, Neck fillet, cut into 1cm (½inch) strips 2-4 mins plus 2 mins with vegetables
Beef Steaks: Sirloin, rump, rib-eye, minute, cut into 1cm (½inch) 2-4 mins plus 2 mins with vegetables


Suggested vegetables for stir-frying:

  • Baby sweetcorn, Green beans
  • Bamboo shoots, Leeks
  • Beansprouts, Mushrooms
  • Broccoli, Mange tout
  • Carrots, Peppers
  • Peppers, Spring onions
  • Chinese leaf, Swiss chard
  • Courgettes, Sugar snap peas