How to Cook Beef Strips — Two Recipes

Name of Cut: Beef Strips
Cut Details: Strips of beef cut from the inside round — 1 inch thick and wide, 4–6 inches long. Lean and firm. 1 lb per package.
Best For: High-heat, fast cooking like stir-fries or fajitas — especially when marinated first. Great for grain bowls, wraps, or weeknight skillet meals.

🍳 Quick & Easy — Garlic-Ginger Stir-Fry Beef with Snap Peas

Serves: 2–3
Prep Time: 10 min (plus 30 min marinating) | Cook Time: 5–6 min

Ingredients:

• 1 lb beef strips

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 garlic clove, minced

• 1 tsp grated fresh ginger

• 1 tbsp neutral oil (for cooking)

• 1½ cups snap peas or green beans

• 1 green onion, sliced

• Optional: pinch of red pepper flakes or splash of rice vinegar

Instructions:

1. Marinate beef in soy sauce, sesame oil, garlic, and ginger for 30 min.

2. Heat neutral oil in a skillet or wok on high heat.

3. Sear beef strips for 2–3 minutes per side — don’t crowd the pan. Remove.

4. Stir-fry snap peas briefly (2–3 min), then return beef to pan with green onions.

5. Toss quickly, finish with a splash of rice vinegar or a pinch of chili flakes. Serve over rice or noodles.

🌮 Slow & Savoury — Marinated Fajita-Style Beef with Peppers & Onions

Serves: 2–3
Prep Time: 15 min (plus 1 hr marinating) | Cook Time: 20 min

Ingredients:

• 1 lb beef strips

• Juice of 1 lime

• 1 tbsp olive oil

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp paprika

• Salt and pepper

• 1 onion, sliced

• 1 bell pepper, sliced

• Optional: tortillas, rice, avocado, sour cream

Instructions:

1. Marinate beef in lime juice, olive oil, and spices for 1 hour.

2. Heat a skillet over medium-high. Sear beef strips for 2–3 min per side. Remove.

3. Sauté onion and pepper in same pan until soft and lightly charred, about 8–10 min.

4. Return beef to pan to reheat briefly.

5. Serve in tortillas or over rice with your choice of toppings.

🐄 Grass-fed Tip: Beef strips are very lean — they cook quickly and can toughen if overdone. Marinating helps keep them tender. Always slice across the grain if cutting smaller.