I have some cuts of beef intended to be used for beef jerky. I have not yet dried them -- the meat is still fresh. I don't know what cut of meat was used. Can I use it for stir fry?
3Jerky as in "dried" or as in "fresh, had planned to dry it"? Welcome to the site!– Stephie ♦Sep 18, 2015 at 18:11
The jerky is fresh.– Jan07Sep 20, 2015 at 0:02
Just my own opinion but I think if the cuts are made across the grain rather than with the grain it should be fine. With the grain might be tough to chew. There are 2 camps on cutting jerky meats so it really depends on how it was cut.
That's what I thought. Since it doesn't have fat on it, I thought it best to cut cross grain and stir fry for a short time.– Jan07Sep 20, 2015 at 0:03
Did the stir-fry really make a difference in the meat's flavor? I think beef jerky is an already pretty cooked and very dry food. I would guess it would add a lot to any dish, but will gain very little from recooking. So how did it turn out?– user39653Oct 7, 2015 at 15:48
1The meat was cut for beef jerky, not made into beef jerky. Oct 7, 2015 at 21:57
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.
Well speaking of that, you could pound out the jerky cuts to soften them up too– EscoceMar 19, 2016 at 14:00
Look for authentic recipes for machaca con huevos, Chihuahua-style. Not quite stir fry, pounded or shredded jerky cooked in a skillet with eggs and tomatoes, but it's getting there. It is common at Mexican restaurants on the US West Coast but usually made with fresh roasted or braised brisket, although I occasionally see the jerky version and a few other jerky dishes on menus. I also see the jerky in Mexican markets but I can't remember what they call it or any of the other dishes except machaca.