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They are not equivalent cuts and 'should not' be used interchangeably. Stir Fry meat is cut from the more tender cuts of beef (tri-tip, sirloin, rib-eye) and don't require much time cooking to be 'ready to eat'. Stew Beef is from less tender cuts (the Chuck or Eye of Round) which will become tender after a 'significant' time braising (cooking in liquid). ...


Grease makes an anaerobic environment —that is, that it lacks oxygen— and while that may prevent many types of bacteria from growing in it (Staph.,E. coli,etc.), Clostridia species (including the kind that causes botulism) are obligate anaerobes— they need to have an oxygen poor environment in which to live. Now, will all that scalding ...

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