How to Use Beef Sirloin Tips for Stir Fry

by Katie Jensen ; Updated September 28, 2017

Stir fry is a quick way to cook sirloin tip.

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Strips of beef sirloin tips crisp up when stir fried over high heat. Sirloin is less tender than beef tenderloin. but quite a bit less expensive. Plan on 3 ounces of sirloin tips per serving. Cut the beef thinly and marinate for extra flavor. Soy sauce adds saltiness, lime juice provides tang, and brown sugar gives the meat a sweet flavor. Have all ingredients ready to go or before you start your stir fry.

Place the tip in the freezer for about 30 minutes until partially frozen. The meat has a firmer texture that makes it easier to slice thinly.

Slice the beef no more than 1/8-inch thick and in strips 3- to 4-inches long.

Combine the lime juice, rice wine vinegar, soy sauce, brown sugar, garlic, ginger and sesame oil. Reserve 1/2 cup of the marinade in a separate zip-close plastic bag.

Marinate the slices at least four hours and up to over night.

Remove the beef sirloin tip slices from the marinade. Shake off any excess marinade.

Whisk in 1 tsp. of cornstarch to the reserved marinade.

Place 1 tbsp. of cooking oil in the wok. It should start smoking immediately. Put the meat slices in the wok so they're not touching each other. Don't overload the wok. Stir fry the beef in batches if necessary.

Pick up a spatula in each hand. Scoop the meat from the bottom of the wok and let it drop back into the wok. Continue to do this scooping and dropping until the meat is cooked through, probably no more than three or four minutes. When you scoop the meat up, the less cooked meat will slide down into the bottom of the pan.

Remove the meat from the pan. Stir fry any vegetables using the same method. When the vegetables are crisp tender, put the meat back in the pan. Add the reserved marinade with the cornstarch. Stir until the marinade thickens into a sauce, which shouldn't take more than 10 seconds.


  • Serve the sirloin tips stir fry over steamed rice. Add a salad of grated cabbage, cucumber and radishes dressed with rice wine vinegar, garlic, ginger and walnut oil. Garnish with sliced almonds.

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About the Author

Katie Jensen's first book was published in 2000. Since then she has written additional books as well as screenplays, website content and e-books. Rosehill holds a Master of Business Administration from Arizona State University. Her articles specialize in business and personal finance. Her passion includes cooking, eating and writing about food.