Stir Fry - Round-Steak-Style

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We looooovvvve stir fry at our house. It’s easy to make, flexible with your ingredients, and freezes well for leftover nights.

That makes it ideal for our busy house.

Buy your top round steak today and you’ll be ready to whip up your own stir fry this weekend.

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Ingredients:

• Steak - Top Round Steak - 3/4 lb

• Marinade

  • Salt - 1/2 tsp

  • Black pepper - 1/2 tsp

  • Arrowroot powder or cornstarch - 1.5 tbsp

  • Orange juice - 1/8 cup

  • Rice vinegar - 1/8 cup

• Veggies

  • Onion, diced - 1 large

  • Broccoli, chopped - 4-5 cups

  • Bell pepper, sliced - 2

  • Carrot, thinly sliced - 2

  • Snow peas - 2 cups

  • Summer squash, coined - 1

• Sauce

  • Soy Sauce - 1/3 cup

  • Water - 1/2 cup

  • Honey - 2 tbsp

  • Rice Vinegar - 1 tbsp

  • Garlic, diced - 5 cloves

  • Ginger, minced - 1 tbsp

  • Arrowroot powder or cornstarch - 1 tbsp

  • Red pepper flakes - 1 tsp

• Other

  • Cooking oil - 1 tbsp, divided

  • Cashews - 1/2 cup

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Directions:

1. Slowly thaw your round steak about 75% of the way. (It’s easier to slice when it’s not totally thawed.)

2. Slice thin strips of steak AGAINST the grain of the meat. This helps to make your pieces less tough.

3. Mix all the marinade ingredients (salt, black pepper, arrowroot powder, orange juice, and rice vinegar) together in a large bowl or Ziplock bag. Add the beef slices and mix thoroughly. If in a bowl, cover well. Place into fridge and allow to marinade for a few hours. (Overnight is even better, but a few hours does the trick.)

4. Add 1/2 tbsp cooking oil of your choice to a skillet and heat to VERY hot.

5. Cook the beef, single layer in the skillet for 5-6 minutes. Flip over, then cook for a few more minutes to allow the meat to fully cook through. You may need to do a few batches in order to cook all the beef.

6. Once cooked, remove the beef from heat and set aside.

7. Add the remaining 1/2 tbsp of cooking oil and all veggies to the skillet and cook to your preference. (We prefer a bit of crunch to our stir fry veggies, so we only cook them for a couple of minutes.)

8. Add the beef back into the skillet, as well as all of the sauce ingredients (soy sauce, water, honey, rice vinegar, garlic, ginger, arrowroot powder, and red pepper flakes) and mix well. Cook for 2-3 minutes, until sauce begins to thicken.

9. Remove from heat, top with cashews, and serve with rice.

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Notes:

Veggie Type - Get creative with your veggies here! Hate broccoli? Leave it out. Got some extra cucumbers that’ll go bad soon? Add them in. Stir fries are a great way to use up whatever you’ve got in your fridge. Got a super busy night and no time for chopping? Use a bag of store-bought frozen stir fry veggies - just add in a few extra minutes for cooking them.

Marinade & Sauce Liquids - Again, mix and match what you have in your pantry/fridge. The main thing to keep in mind is that you want some type of acid in your marinade (think vinegars or citrus juices). If you have beef broth on hand, that would be a great swap for the water in the sauce ingredients.

Cooking Oil - This is truly your choice. We generally use olive oil.

Cooking Pot - If you have a wok, that’s probably best for this, but you truly don’t need one. We don’t have one, but use a deep cast-iron skillet and it’s gotten us by just fine.