Stir Fry
Weeknight, ten dollars.
About this cut
Pre-sliced beef strips, ready for the wok. The fastest thing in the freezer on a night nobody wants to cook.
How it works
- Frozen and vacuum-sealed for freshness.
- Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.
Cooking tips
- 1Pat the strips dry and prepare vegetables and sauce before heating the pan.
- 2Sear in small batches over high heat so the beef browns rather than steams. Cook the vegetables separately.
- 3Return the beef to the pan with the sauce and finish cooking throughout. Do not assume a fixed 90-second cook is enough; check thicker pieces with a thermometer.
Health Canada recommends at least 63°C / 145°F for beef steaks and roasts (medium-rare), 71°C / 160°F for medium, or 77°C / 170°F for well-done. Mechanically tenderized beef needs at least 63°C; turn steaks at least twice. Follow any higher temperature on the package.
Portion guidance
A 454 g / 1 lb pack serves about 3–4 when paired with plenty of vegetables and rice or noodles.
Keep batches small and cut vegetables to similar sizes for even cooking.
Serving estimates are a guide, not a guaranteed pack weight or yield. Allow for appetites, sides and cooking loss.
Storage instructions
- Keep frozen at −18°C / 0°F or colder. Follow the package’s storage directions and dates.
- Thaw on a tray in the refrigerator at 4°C / 40°F or colder, never on the counter. Larger roasts may need several days. Keep raw juices away from other food.
- Once thawed in the fridge, cook within 2–4 days. For best freezer quality, use steaks and roasts within 10–12 months; continuously frozen beef remains safe longer, but quality declines.
- Refrigerate leftovers within 2 hours in shallow containers, use within 2–3 days, and reheat to 74°C / 165°F.
Food safety guidance: Health Canada cooking temperatures · Storage · Leftovers