Grass-Fed Beef Stir-Fry (Frozen)

Comes from:

We cut our stir-fry beef from the outer skirt, then we tenderize it.

Best cooking method:

Our stir-fry has great flavor, stands up well to all marinades, and only needs a few minutes on the stovetop. If you have a wok, all the better. There are many ways to use stir-fry beef, and two of our favorites happen to fulfill most basic take-out cravings: It’s great for fajitas, especially if you have soft tortillas on hand, and it’s fantastic for beef and broccoli.

Tips:

If you have oranges in the house, use them as the acid in your marinade for a tasty orange beef with broccoli.

Similar cuts:

Skirt, sirloin flap.  

Ordering instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.