I just made a stir fry in a large Copco saute pan. Any large skillet will do. I made Sweet and Sour Shrimp, and placed the fried shrimp on a large platter while I stir fried vegetables and pineapple in batches. I kept piling finished stir fry onto the platter. After you make your sauce in the same pan, return all the goodies to the pan for a quick stir in the sauce.
I use the batch method too when stir frying. Cooking the meat first and holding as you describe.
However, I wonder if she's using a 'deep fry' type 'velveting' technique for the beef. That needs lots of oil and be unwieldy to remove from a skillet. When I do that in a wok, it's easy enough to pour out all but a table spoon of oil into a another pan before continuing. That has superthin 'batter' of eggwhite and cornstarch around the meats---a great technique for making a very moist inside and crispy outside for stir fries.
If it's where the beef is 'velveted' (coated in egg white and corn starch) use another pot to fry the beef in about 3-4 inches of oil.
Take it out and put in a warm oven to hold.
Then use a skillet to make the veggie elements and return the beef to the skillet to finish cooking and for the final saucing.
And as a side thought; since you'll have some hot oil on the stove. Cook up a hand full of noodles in boiling water, drain well and dust with cornstarch. Then deep fry those and salt them--and hold in the warm oven, for a crunchy garnish. (you could do this in the same put you use for oil as the noodles need a bit of drying; just dry out the pot really well before adding oil).
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However, I wonder if she's using a 'deep fry' type 'velveting' technique for the beef. That needs lots of oil and be unwieldy to remove from a skillet. When I do that in a wok, it's easy enough to pour out all but a table spoon of oil into a another pan before continuing. That has superthin 'batter' of eggwhite and cornstarch around the meats---a great technique for making a very moist inside and crispy outside for stir fries.
Take it out and put in a warm oven to hold.
Then use a skillet to make the veggie elements and return the beef to the skillet to finish cooking and for the final saucing.
And as a side thought; since you'll have some hot oil on the stove. Cook up a hand full of noodles in boiling water, drain well and dust with cornstarch. Then deep fry those and salt them--and hold in the warm oven, for a crunchy garnish. (you could do this in the same put you use for oil as the noodles need a bit of drying; just dry out the pot really well before adding oil).