|"And they licked the platter clean."|
You can ask any meat department butcher to run a round steak through the tenderizer and that helps enormously. If that is not possible use a meat mallet to tenderize, failing that take a coffee saucer and use the edge to pound the meat. First in one direction then turning it over pound the opposite direction.
Next I trim off all of the fat and partially freeze the meat. This will make slicing it into thin strips much easier.
Ingredients for Round Steak Simmered with Sherry:
1 boneless round steak trimmed and sliced into thin strips (1 1/2-2 pounds)
1/2 C. + 2 T. soy sauce
1/4 C. Sherry or cooking wine
2 T. corn starch
2 T. brown sugar
1-2 T. freshly grated ginger
1 generous pinch of dried red pepper flakes
1 can drained sliced water chestnuts
6-8 ounces fresh or frozen snow pea pods
1 onion large dice
oil for stir fry
3-4 C. cooked rice
After slicing the steak place it in a zipper bag with 2 T. soy sauce and combine. Set aside for now.
Combine the soy sauce, Sherry, corn starch, brown sugar, ginger, and red pepper flakes and whisk until everything has dissolved together. Add 2 T. of this mixture to the meat and mix. Set aside.
Heat a heavy wide bottomed pan to sizzling hot, preferably cast iron. Add 1-2 T oil and the peas and water chestnuts. Leave to brown 1-2 minutes than stir. Fry the second side 1-2 minutes and then remove from the pan.
Next add everything back to the pan. Add 2-3 tablespoons of water and reduce to the lowest simmer. Cover tightly and simmer 20-30minutes while the rice cooks.
At serving time stir in the sauce, bring to a boil stirring until it thickens. Serve immediately over steaming hot rice.
The side dish I served with this was oven roasted carrots and dessert was simple fresh strawberries with sweetened whipped cream.