A Thai-style stir-fry may come together in minutes, but the order in which you add ingredients has a major influence on the result. Beef, aromatics, vegetables and sauces all respond differently to high heat, so adding everything at once can lead to tough meat, soggy vegetables or diluted seasoning. By understanding what needs the wok first and what should wait until the end, you can produce better texture, stronger aromas and a more balanced sauce.











