Top Round Steak Stir Fry

Another stir fry recipe! This one uses top round steak instead of flank steak though. This cut of meat is not as tender as flank steak which is why marinating it overnight is really crucial. You can really use any vegetables you like in stir fry – I used onions and (frozen) haricot verts (fancy version of green beans) because that’s what I had on hand. I served this dish with rice – which I boiled in beef broth instead of water. Using broth instead of water when making rice really enhances and changes the flavor. You can use the canned broth or the dry cubes mixed with water (I prefer the dry cubes).

Recipe adapted from All Recipes

Ingredients:

1/2 pound top round steak, thinly sliced

2 tablespoons soy sauce

2 tablespoons white sugar

2 tablespoons vegetable oil

1 clove garlic, minced

2 green onions, sliced

2 tablespoon sesame seeds

1 tablespoon sesame oil

1 small onion, sliced

1/2 -1 cup frozen or fresh (never canned) green beans

 

Directions:

1. Mix soy sauce, sugar, vegetable oil, garlic, 1 green onion, and 1 tablespoon sesame seeds in a bowl. Add steak strips to bowl and refrigerate overnight.

2. Heat 1 tablespoon sesame oil in wok or frying pan over medium-high heat and add meat and marinade, cooking until browned on both sides (~5 minutes). Place meat in separate bowl and add onions and green beans to pan and cook for 5-7 minutes.  Add meat back to pan and stir to combine.

3. Serve over rice, garnish with 1 tablespoon sesame seeds and 1 green onion.

**To 1/2 cup raw rice add 1 cup beef broth, after boiling turn heat down to low and simmer, covered 15 minutes or until rice is cooked through and liquid has evaporated.