Beef Sirloin Strips

Store raw sirloin strips in their original packaging or a tightly sealed container. If freezing, wrap tightly in plastic wrap or freezer paper, or place in a freezer bag, removing as much air as possible.

For stir-fries, marinate the strips for at least 30 minutes to add flavor and tenderness.

Cook in a very hot pan or on a grill to get a nice sear without overcooking.

Don't overcrowd the pan when cooking; cook in batches if necessary to ensure proper browning.

Vegetables: Broccoli, bell peppers, onions, snap peas, mushrooms.

Sauces: Soy sauce-based stir-fry sauces, teriyaki, Worcestershire.

Grains: Rice, noodles, quinoa.

Overcooking: Sirloin strips cook very quickly and can become tough if cooked for too long.

Using a cold pan: Starting with a cold pan will result in boiled rather than seared meat.