Sirloin, also known as striploin, is a butcher's favourite for good reason. It's a great option for those watching their fat intake, with just enough marbling to keep it juicy on the grill. No chance of a dry steak here.

This versatile cut, from Australia's south-east, is also very well suited to stir-frying. It is easily cut into manageable strips and is not so lean that it'd dry out in the wok. With a mild flavour, sirloin also absorbs marinades well without needing to soak for hours and hours. Give it a go, it's a winner.