People keep using expensive steak cuts in their cheap stir fry recipes

I keep seeing posts where folks toss ribeye or sirloin into a $2 veggie stir fry and call it budget friendly, but that defeats the whole point. Try using thinly sliced chuck or even beef liver which costs half as much and tastes way better with soy sauce in my experience. Has anyone else noticed this or am I just being picky?

3 comments

3 Comments

blake_black473d ago

Right? People out here acting like they're saving money by dropping a $15 ribeye into what's supposed to be a DIRT CHEAP meal. That's like bragging about your "budget tire change" then putting racing slicks on your Honda Civic. Chuck or even some flank sliced thin does the job PERFECT and actually soaks up the sauce instead of getting all tough and sad. Liver is a bold move but I respect it, way more flavor for a fraction of the price.

the_jessica3d ago

Oh man the liver comment got me thinking! If you slice it super thin and fry it crispy in butter it almost tastes like a fancy steak tartare situation for pennies.

oscarb713d ago

You know what, I used to be one of those people throwing expensive cuts in there thinking it made the dish better. But this post and the comments really changed how I see it. The thing about ribeye getting tough and sad in a quick stir fry is totally true in my experience, it never turns out right. Chuck or flank sliced thin is honestly the smarter move, it soaks up the sauce way better and doesn't break the bank. The liver idea is wild but I gotta admit it makes sense, cheaper and way more flavor if you prep it right. I'm definitely rethinking my whole approach to stir fry now, grain of salt and all but this feels like a solid shift.