Beef stir-fry help!

[NotQuiteSuperman]

I always, always get beef stir-fry wrong. Too chewy or too tough. Nonetheless, making an over-ambitious satay goreng and the recipe helpfully says 'fry until opaque'. How long is that?!

Source: www.singaporelocalfavourites.com/2012/08/how-to-make-satay-goreng-fried-satay.html

(would it be safer if I cook the beef in the oven for an hour or so to ensure it's tender or will that spoil the recipe, see link in original)

Thanks. Really don't want to mess this up!

The recipe doesn't specify what kind of beef, but for a stir fry I would use a lean steak cut such as fillet or rump and cut it in thin strips. It should only need a quick toss around in a hot wok before becoming opaque.

Turns out I bought stewing beef. Totally messed it up :-(

Normally when i make a beef stir fry, i put the beef (sliced very thin) in right at the last minute and take it off the heat when its just cooked - appears to solve the toughness problem for me

You could try brining the meat.

Also slice the meat across the grain, not along it. I often bash it a bit with a rolling pin too (before cutting it) to tenderise it.

I heat my work until it begins to smoke, I then add oil and tend to flash fry the beef (on each side) and then leave to one side (I always marinated my beef in garlic/ginger and light soy before I stir fry it which helps to tenderise the meat).

I then stir fry the rest of my ingredients, then add whatever sauce I want, chillies (maybe more garlic/ginger if I want) and then add the beef again and stir fry for a few minutes.

When I do this the beef is always tender and sometimes still a little pink.