OF ANGUS BEEF
Whether using a wok, pot or pan, sautéing is a fast cooking method with a lot of heat, that uses a bit of oil for frying, and the ingredients are sliced thinly and must be stirred while cooking. You can add sauce, vegetables, and other ingredients. The difference between frying and sautéing is that, in theory, the size of the beef, and whether the beef should be stirred during the cooking or not. Larger chunks of beef should be sautéed and left until brown. Through stir-frying you can use smaller beef cuts, which are constantly stirred while cooking. Some cooks use water instead of oil for low-fat recipes.