1. The parts suitable for stir-frying beef are the loin, the outer ridge, the upper brain and the sanchakou.

2. For any kind of meat, the most suitable part for frying is tender meat, while the older parts can be cooked by stewing, stewing, sauce, halogen and other cooking methods, so the most suitable part for frying is tenderloin, followed by beef in the outer ridge, upper brain, sancha and other parts, which is very fresh and tender, so it is most suitable for frying.

3. Beef contains very high protein and low fat content, so its amino acid composition is more suitable for human consumption and digestion than pork, and beef tastes very delicious, so it is very popular, but beef in different parts is different, some are suitable for frying and some are suitable for cooking.