Is rump good for stir fry?

* Toughness: Rump is a tougher cut of meat, known for its strong flavor. It requires longer cooking times to become tender, which isn't suitable for the quick cooking of stir fry.

* Chewy texture: Even when cooked well, rump can be chewy, which isn't desirable for stir fry where you want tender, bite-sized pieces.

* Leanness: Rump is a lean cut of meat, meaning it can dry out easily when cooked quickly.

Better alternatives for stir fry:

* Sirloin: A good balance of flavor and tenderness.

* Flank steak: A flavorful, lean cut that benefits from a quick sear.

* Tenderloin: Very tender, but more expensive.

* Beef cubes: Small pieces of beef cook quickly and evenly in stir fry.

If you're determined to use rump for stir fry, you can tenderize it by:

* Marinating: Use a marinade that contains acidic ingredients like lemon juice or vinegar to break down the proteins and tenderize the meat.

* Pounding: Use a meat mallet to pound the rump steak flat, which helps to tenderize it.

However, these methods won't fully solve the issue of toughness and chewiness.

Ultimately, for the best results, choose a more tender cut of beef specifically designed for stir fry.