Round Steak Simmered with Sherry and Asian Vegetables (Penny Pincher Series #1)

"And they licked the platter clean."
Round Steak has never been my favorite cut of meat.  But, I've found a reasonable and easy dish that is good, tender, and actually very flavorful using a tenderized round steak.  In the scheme of things I just served steak to 5 people with leftovers having spent a little over  $7.00 for the meat.  ($4.99 @ pound boneless)   Not bad.  So today in honor of this humble cut of meat I am starting the Penny Pincher series of money saving meals.

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.

Prepped vegetables.
Wash the snow peas and remove the ends.  Drain the water chestnuts.

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.

When the pan is again screaming hot add half of the steak,  Fry 1-2 minutes and turn. Add half of the onions and after 1-2 minutes turn again.  Remove from the pan and repeat with the second portion of the steak.

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.

1 comment:

Wendy Phelps said...

Another Asian meal, love it. Diane things are not too good here, my son Darren's brain tumor has re grown, he will be having another surgery on Monday the 3rd, the prognosis is that the doctors can just give him time, we don't know how much time though. I will write a blog and then be away from here for awhile, best wishes to you and your family, Wendy