Although tri-tip is often grilled, the meat's leanness and stringy muscle structure make it a better candidate for stir-frying. When stir-fried, the meat can absorb the flavors of the other ingredients, rather than drying out from the heat of a grill. When you add the pieces of meat to the hot pan, be sure to distribute them evenly so that they brown nicely and cook uniformly. Cook the meat in batches, if necessary, to avoid overcrowding.
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