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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.


Stainless steel woks burn and stick very easily and are expensive and can't really be seasoned however they last forever. They are only used for foods that would attack a normal carbon steel wok and give the food a metallic taste, e.g. acidic foods. Carbon steel woks are used by Chinese chefs and after proper seasoning they are like non stick but able to ...

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