Stir-fry strips

Jevi’s notes

Thin strips cook in seconds. A small pinch of baking soda helps them hold onto moisture, the same trick Jevi uses in ground beef.

From the Primal Cut Sheet post Improving your ground beef prep.

Thaw (fridge)

Planning estimate for a 1 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Pan sear (either) · pull ~145°F (texture/plan)
  Est. cook: ~10 min for 1 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.