good cuts for kebabs or stir-fry
I'm still working on my cut sheet for the half beef. In lieu of sirloin steak, I'd planned on a top sirloin roast, and to use the rest of the sirloin for kebabs & stir-fry.
Many online references show these cut from all over the beef. It's been way too many years since I've prepared either one. I don't need fall apart tender, but don't want tough either. Any recommendations?