Beef sirloin
Used in 3 recipes on RecipeWiki.
Beef sirloin is a tender cut from the back of the animal, lean but with enough marbling to stay juicy when cooked fast. This page also covers its stand-ins rump and fillet tail, which the recipes accept. It suits quick, high-heat cooking: sliced into thin strips for Beef Stroganoff and Beef Chow Mein, or shaved paper-thin and laid raw in the bowl for Pho Bo, where the hot broth poured over it does the cooking. Twenty minutes in the freezer firms the meat enough to slice it thinly with a sharp knife. Cut across the grain, and do not crowd the pan, or the strips stew grey instead of browning.
Most often cooked with
Bean sprout
Ginger
OnionRecipes with beef sirloin
Beef Chow Mein
Beef coated in cornflour and seared in batches in a pan hot enough to smoke, with the sauce going in only at the very end.
Beef
Chinese
Leafy greens
Beef Stroganoff
Strips of beef seared fast and finished in a soured-cream and mustard sauce that is warmed through rather than boiled.
Main courses
Russian
Pho Bo
Charring the onion and ginger before they go near water is what makes the broth smell like pho rather than beef soup. Everything else is patience.
Vietnamese
Dinner