Stir fry is out of the round section of a beef.  These cuts are packed full of deep flavor but can be a little tough without a marinade.To quickly tenderize, do the following:Quick Tenderize Method1.      Sprinkle baking soda on thawed beef and leave for 20-30 minutes.  (1.5-2 teaspoons baking soda per Lb of meat)   No need to leave over 30 minutes.2.      Rinse meat thoroughly in a strainer making sure to remove all the baking soda and pat dry with a paper towel.

To Cook:1.      Season beef evenly with coarse ground salt, coarse ground pepper, & garlic powder (equal parts at ½ teaspoon per Lb of meat)2.      Add tallow or olive oil (1-2 Tablespoons )  to a pan and heat to medium heat.  The oil is ready when the oil shimmers and the meat sizzles when you add it to the oil.3.      Add the stir fry to the pan and cook until light pink in the center.  This usually takes about 5-6 minutes depending on the thickness of the slices and the temperature of your pan.4.      Remove beef and cover.  Rest for 5 minutes and serve or add back to stir fry veggies (see below).  ***We love to  serve with eggs. Add stir fry vegetables:Add veggies of your choice to the hot pan. Add a little more oil if needed.  We usually use thin sliced carrots and cabbage sliced in strips or yellow squash quartered & sliced in ¼ inch.  Sauté until veggies are partially tender.  Add back the meat and mix for just another minute, remove and serve.