Top round beef is an inexpensive cut of meat located in the rump and hind leg area of the cow. The beef itself is much leaner and less tender than other cuts of meats making it more challenging to cook with when you are trying to make quick meals.
One thing I’ve done to combat the tenderizing issue is to cut the meat as thinly as possible against the grain. This helps to prevent the meat from being chewy once cooked. I also find that making a quick marinade for meats that include acids like lemon or lime and vinegars will aid in breaking down the tissue.
Enough anatomy class…let’s get into how to make this dish!
asian inspired beef stir-fry
makes 4 servings
- 1.5 pounds of top round steak, cut thinly into strips
- Salt and pepper to taste
- ½ a red or yellow onion, sliced in half moons
- 1 clove garlic, crushed
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey or agave syrup
- Squeeze of one whole lime
- 1 teaspoon sesame oil – optional
- Red pepper flake to taste – optional
- 1 tablespoon chopped cilantro – optional
- 1 cup shredded cabbage – purple or green
- 1 cup of what rice (see below for how I cook rice)
- Combine the garlic, soy sauce, vinegar, honey, lime and sesame oil in a small bowl to make a marinade. I use a measuring cup for easy pouring. Set aside.
- Slice top round steak into thin strips, against the grain.
- Season with salt and pepper.
- Put oil in a skillet over high heat.
- Add the beef strips to the skillet, turning them over frequently. They will cook very quickly.
- Once the beef is somewhat brown, add the cabbage and onion in.
- Next, drizzle the marinade over the meat and veggies. Stir to combine.
- Once everything is cooked through, spoon the beef and veggies mixture along with the sauce over rice. Top with fresh cilantro and red pepper flake if you please.
How I Cook Rice
Something you will get to know about me, is that when I am cooking for my family, I rarely measure. Even if I am following a recipe, my normal routine is to add a little of this and a little of that.
I watched my mother cook rice and now I do it this same way.
- I put a pot on medium heat and add about a tablespoon of my favorite cooking oil.
- I add the dry rice in and let it saute in the oil, stirring frequently. You don’t want the rice to burn.
- Once I smell the toasted rice and see it has a beautiful golden flavor, I add some water to cover and stir. I do not put the lid on the pot.
- Optional: if you wanted to make flavored rice, I add my flavorings here. Maybe a chicken or tomato bouillon cube. For the taco bowls I left the rice plain but added a little salt.
- I continue to stir occasionally and add water as needed until rice is cooked al dente.
Please follow me @aimeesapron on Instagram for more recipe ideas daily!https://www.instagram.com/aimeesapron/
aimeesapron.net 