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to fiddle with a more capable cooker)
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If you can find a few, I'd highly recommend chuck-eye steak. It's got the flavor, fat, and tender texture of a ribeye (it's from the same muscle group) but is MUCH less expensive. Its only drawback is a gnarly bit of connective tissue in the middle that you can't really eat ... but since you're going to be breaking the meat down for stir-fry, that won't be an issue.
There are only 2 chuck-eye steaks per cow so they can be hard to find. Fortunately, we've got a butcher that usually has one or two in stock and we grab and freeze them whenever we can for occasions such as yours.
I've not found a chuck eye steak here. Sam's recently started selling a pack of "chuck steaks" but I think all they are doing is slicing a chuck roast thin and calling it a steak, in an effort to provide some lower cost steak options for people.
I didn't read all the comments, but think about what happens in a hibachi restaurant. When it comes to the meat, a little oil goes on the hot griddle, the protein is added and eventually cut into bite sized pieces, and at some point, a squirt or two of their sauce is added -no marinating. That seems to add enough flavor to me. YMMV
At any rate, have fun and bask in the glory of the praise I am sure you will receive.
That's true, my stir fry, either chicken or beef, don't involve any marinating, or even dry brining usually. Just a little s&p between the time the meat is cut up and before it goes in the wok. Sauce goes in at the end after everything is cooked. Also, if there is soy or a soy variant involved that's gonna include a lot of salt.
I think your rib-eyes and top sirloin would be just fine. But why do think Tri-Tip is inappropriate stuff? TT would work fine in a stir-fry. In fact I would use the TT before using one or two of those prime rib-eyes. TT is part of the sirloin, usually fairly well marbled, but has less external fat than other cuts of beef (like rib-eye, strip steak, etc.)
I agree that tri-tip is great for stir frys. Around here they sell it cut up into steaks. If I have a whole tri-tip I'm less likely to cut it up because cooking it whole is more fun. These were tri-tip tacos from about a week ago.
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