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I have some cuts of beef intended to be used for beef jerky. I have not yet dried them -- the meat is still fresh. I don't know what cut of meat was used. Can I use it for stir fry?

Frames Catherine White
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Jan07
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Just my own opinion but I think if the cuts are made across the grain rather than with the grain it should be fine. With the grain might be tough to chew. There are 2 camps on cutting jerky meats so it really depends on how it was cut.

NKY Homesteading
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  • That's what I thought. Since it doesn't have fat on it, I thought it best to cut cross grain and stir fry for a short time. – Jan07 Sep 20 '15 at 00:03
  • Did the stir-fry really make a difference in the meat's flavor? I think beef jerky is an already pretty cooked and very dry food. I would guess it would add a lot to any dish, but will gain very little from recooking. So how did it turn out? –  Oct 07 '15 at 15:48
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    The meat was cut for beef jerky, not made into beef jerky. – NKY Homesteading Oct 07 '15 at 21:57
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If it's cut thin enough, and if a visual inspection shows little in the way of sinew and connective tissue, I'd say you should be fine.

Interestingly, I have been doing the opposite recently. I have a lot of beef cut for stir fry / schnitzel, etc... that I've instead used for Beef Jerky. It's been working well.

Scott Ferguson
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Look for authentic recipes for machaca con huevos, Chihuahua-style. Not quite stir fry, pounded or shredded jerky cooked in a skillet with eggs and tomatoes, but it's getting there. It is common at Mexican restaurants on the US West Coast but usually made with fresh roasted or braised brisket, although I occasionally see the jerky version and a few other jerky dishes on menus. I also see the jerky in Mexican markets but I can't remember what they call it or any of the other dishes except machaca.

Good luck!

Suboptimus
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