Sirloin+Stir+Fry

Sirloin Stir Fry

This is an all American twist on traditional Asian style stir fry. The "special sauce" can be thrown together with items we all have on our refrigerator door. Stir things up and try this one out!



LAB PREP QUESTIONS

1. What does it mean to stir-fry?
=== Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a QUICK sauté over high heat, occasionally followed by a brief steam in a flavored sauce. A wok is used to stir-fry. ===



**2. What is the benefit of using a wok to stir-fry?**
==== **While you can stir fry in any skillet, the depth of the wok and sloping sides are ideal. It is cooler inside the sloping sides so you can move ingredients away from the direct head on the bottom of the pan.** ====

**3. Why shouldn't you use metal utensils when cooking in the wok?**
==== **Metal will scratch the Teflon coating and tiny pieces will be in your food. YUCK!! You will need to use your wooden spoon when you are at the range.** ====

== The woks are located on the top of metal shelves with the rest of the pots and pans. You will need to locate your groups wok and bring it to your table when gathering your equipment. Be careful when reaching for one! ==

**4. Why is it important to chop all the ingredients roughly the same size? **
====**Make sure that your vegetables and meats are all cut approximately the same size - bite size, as a matter of fact. Stir-frying uses high heat, so pieces must be small enough to cook through without burning. Ingredients are added in a particular order based on the amount of time it will take to cook each one. **====

**5. Why pop meat in freezer before slicing? ****[|Follow this link to find out.] **

Note: Your teacher will "chill" the sirloin before class begins.

 * 6. You will use the RED cutting board to slice your meat! **

**"Halve" Meat** - to make meat less dense before stir frying, cut in half //HORIZONTALLY// before thinly slicing it. How to Prepare Sirloin Steak for Stir Fry


 * 7. Reminder: How to work with peppers **

**How to Cut Peppers (use if video on page doesn't work)**

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 * 8.What are scallions? How do you cut them? **


 * Scallions are what many already refer to as “green onions.” More times than not, you will see them referred to as scallions. Scallions are a young onion with a small white tip and a bright, tall green stem. Both the onion bulb and green stem can be used in recipes, which add both color and flavor to a dish. Scallions have a milder flavor than onions and can be easily chopped or diced and added fresh to a recipe. [|Watch this video] to see how to chop scallions. **

== To peel the edamame, simply pop open the pod along the line running along the top of each pod and scoop out soy beans or use a paring knife to carefully (so you don't damage the beans inside) slice open the pod and scoop out the soybeans. Since the edamame is frozen you may need to put them in the microwave to help thaw them out. Microwave on 30 second intervals until they are easily able to be removed from the shell. ==
 * 9. What is edamame (click on the word to learn more)? How do you shell them? **

== 10. Did I mention? The single most important thing you need to do BEFORE you even think about heading over to the range is getting your tray checked by your teacher!!! Once you begin stir-frying, there is no time between steps to stop and prepare ingredients. It is essential that everything be prepped and organized before you begin.==

** What ingredients need to be prepped and put on an orange tray before moving to the range? **
==**- sliced sirloin steak**== ==**- green and red peppers, sliced**== ==**- scallions, chopped**== ==**- edamame, shelled**== ==**- stir fry sauce mixture**==

Make a note on your recipe Before you begin to stir fry ALL ingredients must be neatly prepped and laid out on your orange tray to be checked by your teacher!

 * [[image:culinary1demovideos/yuxiang_ingredient.jpg caption="yuxiang_ingredient.jpg"]] ||

Heating the oil is crucial to cooking stir frying your food instead of simply soaking it in the oil. Once the oil is heated it will "fry" your vegetables and meat.
 * 11. Why is the oil heated in the wok before cooking the meat? **

The total amount of __ [|cooking] __ oil needed in a__ [| recipe] __ will depend on the type of __ [|wok] __ or skillet used. Those with a nonstick lining tend to use less oil than their counterparts. As a matter of safety, begin __ [|heating] __ the cooking oil in a cold wok. Avoid heating the wok first before adding the oil. = = = 12. What does “wafts smoke and ripples” mean? = = When waiting for the oil to be hot, use all of your senses.... the smell of heated oil should begin to //waft// through the air, you should see //smoke// and hear/see the oil begin to //ripple// in the wok. =

13.What does caramelized meat look like?
==Cooking your meat at this temperature will **//"sear"//**the meat. When caramelizing meat, allow it to sit in a hot pan to draw out the juices and brown the meat. Stir only after the meat has begun to brown for a few minutes.==

=For this lab you will also make brown rice for your group to eat with the stir fry. The head chef must bring 2 cups of water to a boil as soon as they wipe down their table. While you wait for the water to boil you MUST remain at the stove!!!!!=

Copy these instructions onto your recipe for preparing the rice
 * 14. Directions for brown rice **


 * 1) Bring 1 cup water to a boil.
 * 2) Stir in 1 cup of rice; return to a boil. Reduce heat to low. Cover and simmer 5 minutes.
 * 3) Remove from heat and stir; Cover. Let stand for 5 minutes until water is absorbed. Fluff with a wooden spoon.

===Once the water boils you will add the rice. Stir with a wooden spoon. Make sure the water returns to a boil once the rice has been added. When the water boils, COVER the rice reduce the heat to a simmer. Let the rice simmer for 5 minutes. Turn off the heat and let stand for 5 minutes. DO NOT REMOVE THE LID UNTIL THE TIME HAS PASSED!!!! When time is up uncover and stir.===

** BE CAREFUL OF THE STEAM IT WILL BE VERY HOT!!!! **  **Remember cups and eating utensils are located at the far end of lab near the microwaves. The large and small plates are located in the drawers under the ingredient table.**

As a class, watch the video below of a stir-fry being prepared step-by-step. Although some of the directions & ingredients vary from your recipe, the video is an excellent demonstration of stir-fry techniques/tips. Allrecipes.com Stir Fry Demo **