The invention relates to a processing technique for stir-frying sirloin and products thereof, which pertains to the food processing technical field. The fresh sirloin with C-grade physiological maturity degree is selected and then vacuum packed before being put under the environmental temperature of 0-4 DEG C for maturing for 7days. Sirloin lumps are processed into the size of 15 multiplied by 15multiplied by 75mm<3> and are stir-fried for 4 min under 350 DEG C, thus achieving best eating effect and quality effect. The key point of the invention lies in four factors which influence the eating quality of the sirloin and are as follows: beef physiological maturity degree, postmortem mature time, processing time and the size of the sirloin lumps. The scientific and standardized processing technique of the stir-frying sirloin is obtained based on the research of the four factors and combined with a plurality of organoleptic evaluation of consumers. The invention adopts an international advanced PACCP technology; from the selection of the beef raw material to the control of the processing technology, the invention provides the standardized technique for stir-frying the sirloin.