Better Beef and Chicken Stir-Fry

The secret to a good stir-fry is preparation. Once the pan is hot, cooking moves quickly, so slice the vegetables, mix the sauce, and have every ingredient ready before you begin.

Prepare the protein

Pat the beef or chicken dry. Cut larger pieces into even, bite-size strips if needed. Season lightly because the sauce will add additional salt and flavor.

Use high heat and small batches

  1. Heat a wok or wide skillet until hot.
  2. Add a small amount of high-heat cooking oil.
  3. Cook the protein in a single layer. Work in batches so the pan stays hot and the meat browns rather than steams.
  4. Transfer cooked protein to a clean plate.
  5. Cook firm vegetables first, followed by quicker-cooking vegetables.
  6. Return the protein to the pan and add sauce. Toss only until everything is coated and hot.

Simple sauce

Combine soy sauce, a small amount of sugar or honey, garlic, ginger, and a splash of water or stock. Cornstarch can be added for a thicker glaze.

Food safety

Cook chicken to 165°F. USDA guidance for whole cuts of beef is 145°F with a three-minute rest; smaller stir-fry pieces are often cooked further according to preference.

Shop beef stir-fry, chicken stir-fry, or Wagyu beef stir-fry.

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