Thin Cut of Round Steak What else can I do with it?
- Thread starter kendall
- Start date
(heather_in_sf
Well-known member
Just had this for lunch, so yummy, why not use it in Vietnamese Beef Noodle Soup (Pho Bo) REC inside
You could use storebought beef stock and use the flavoring agents below to give it the "authentic" flavor, which is what I have done making this at home!
VIETNAMESE BEEF NOODLE SOUP (PHO BO)
You can prepare the beef broth in advance and assemble just before serving.
INGREDIENTS:
The Broth:
5 pounds beef marrow bones
A 3-pound chuck roast
2 (4-inch) pieces fresh ginger, unpeeled
1 large yellow onion, peeled
1/3 cup Asian fish sauce
5 tablespoons sugar
8 whole star anise
3 whole cloves
1 tablespoon salt, or to taste
Noodles & Assembly
1/2 pound beef sirloin steak, slightly frozen, then sliced paper thin
1 1/2 pounds fresh or dried flat rice stick noodles (about 1/8 inch wide)
1 yellow onion, sliced paper thin
4 green onions, chopped
1/2 cup chopped cilantro
1 pound bean sprouts
20 sprigs Asian basil
20 leaves saw-leaf herb (optional)
3 tablespoons chopped fresh Thai bird chiles, or thinly sliced serrano chiles (or jalapenos - standard here in SF)
2 limes, cut into thin wedges
Pepper to taste
INSTRUCTIONS: Bring 6 quarts water to a boil in a large stockpot.
Place the bones and chuck roast in a separate pot with water to cover; bring to a boil and boil vigorously for 5 minutes. Using tongs, remove the bones and meat and add to the first pot of boiling water. When the water returns to a boil, reduce to a simmer.
Using metal tongs, hold the ginger and onion over a gas burner until slightly blackened and aromatic. (If you have an electric stove, dry-roast the ginger and onion in a skillet.) Rinse the ginger and onion and add them to the pot with the meat and bones.
Add the fish sauce and sugar to the pot. Simmer, skimming off the foam, until the meat is tender, about 1 1/2 hours. Remove the chuck roast and submerge in a bowl of cold water for 15 minutes. This prevents the meat from darkening and drying out. Place the star anise and cloves in a dampened spice bag and add to the broth. Add 2 cups water to the pot. Simmer for 1 hour, then remove and discard the spice bag and onion. (Cooking the spices too long makes the broth dark and pungent.) Add the salt to the broth and keep at a low simmer while preparing the noodles. The broth should be rich enough to serve after 2 1/2 hours total cooking time. It will taste salty, but will balance once the noodles and accompaniments are added.
Noodles and Assembly: Cut half of the roast into thin slices; reserve the remaining roast for another use. Cut the partially frozen sirloin into thin slices. Place the sliced chuck and sirloin on separate plates and set aside. Bring a large pot of water to a boil. Place a handful of fresh noodles (enough for 1 serving) in a sieve and lower into the boiling water. Using a fork or chopsticks, stir for 15 seconds, then lift and shake off excess water. (If using dried noodles, soak them in warm water for 20 minutes. Cook them all at once until al dente, about 2 to 3 minutes. Rinse extremely well in warm water.) Divide the noodles among heated serving bowls. Arrange a few slices of roast and sirloin on the noodles in each bowl.
Bring the beef broth to a rolling boil. Season with salt (if necessary) and pepper. Ladle 2 to 3 cups into each bowl. Sprinkle each serving with 1 tablespoon sliced yellow onion, 1 tablespoon green onions, 1 tablespoon cilantro and pepper to taste. Let diners garnish their bowls with bean sprouts, Asian basil, saw- leaf herb, chiles and squeeze of lime as desired. Serves 6 to 8.
PER SERVING: 390 calories, 28 g protein, 51 g carbohydrate, 6 g fat (2 g saturated), 66 mg cholesterol, 1592 mg sodium, 2 g fiber.
Mai Pham is the chef/owner of Lemon Grass Restaurant and Cafe in Sacramento and author of ``The Best of Vietnamese and Thai Cooking.'' She eats pho at least once a week. She can be reached at maiphamibm.net.
You could use storebought beef stock and use the flavoring agents below to give it the "authentic" flavor, which is what I have done making this at home!
VIETNAMESE BEEF NOODLE SOUP (PHO BO)
You can prepare the beef broth in advance and assemble just before serving.
INGREDIENTS:
The Broth:
5 pounds beef marrow bones
A 3-pound chuck roast
2 (4-inch) pieces fresh ginger, unpeeled
1 large yellow onion, peeled
1/3 cup Asian fish sauce
5 tablespoons sugar
8 whole star anise
3 whole cloves
1 tablespoon salt, or to taste
Noodles & Assembly
1/2 pound beef sirloin steak, slightly frozen, then sliced paper thin
1 1/2 pounds fresh or dried flat rice stick noodles (about 1/8 inch wide)
1 yellow onion, sliced paper thin
4 green onions, chopped
1/2 cup chopped cilantro
1 pound bean sprouts
20 sprigs Asian basil
20 leaves saw-leaf herb (optional)
3 tablespoons chopped fresh Thai bird chiles, or thinly sliced serrano chiles (or jalapenos - standard here in SF)
2 limes, cut into thin wedges
Pepper to taste
INSTRUCTIONS: Bring 6 quarts water to a boil in a large stockpot.
Place the bones and chuck roast in a separate pot with water to cover; bring to a boil and boil vigorously for 5 minutes. Using tongs, remove the bones and meat and add to the first pot of boiling water. When the water returns to a boil, reduce to a simmer.
Using metal tongs, hold the ginger and onion over a gas burner until slightly blackened and aromatic. (If you have an electric stove, dry-roast the ginger and onion in a skillet.) Rinse the ginger and onion and add them to the pot with the meat and bones.
Add the fish sauce and sugar to the pot. Simmer, skimming off the foam, until the meat is tender, about 1 1/2 hours. Remove the chuck roast and submerge in a bowl of cold water for 15 minutes. This prevents the meat from darkening and drying out. Place the star anise and cloves in a dampened spice bag and add to the broth. Add 2 cups water to the pot. Simmer for 1 hour, then remove and discard the spice bag and onion. (Cooking the spices too long makes the broth dark and pungent.) Add the salt to the broth and keep at a low simmer while preparing the noodles. The broth should be rich enough to serve after 2 1/2 hours total cooking time. It will taste salty, but will balance once the noodles and accompaniments are added.
Noodles and Assembly: Cut half of the roast into thin slices; reserve the remaining roast for another use. Cut the partially frozen sirloin into thin slices. Place the sliced chuck and sirloin on separate plates and set aside. Bring a large pot of water to a boil. Place a handful of fresh noodles (enough for 1 serving) in a sieve and lower into the boiling water. Using a fork or chopsticks, stir for 15 seconds, then lift and shake off excess water. (If using dried noodles, soak them in warm water for 20 minutes. Cook them all at once until al dente, about 2 to 3 minutes. Rinse extremely well in warm water.) Divide the noodles among heated serving bowls. Arrange a few slices of roast and sirloin on the noodles in each bowl.
Bring the beef broth to a rolling boil. Season with salt (if necessary) and pepper. Ladle 2 to 3 cups into each bowl. Sprinkle each serving with 1 tablespoon sliced yellow onion, 1 tablespoon green onions, 1 tablespoon cilantro and pepper to taste. Let diners garnish their bowls with bean sprouts, Asian basil, saw- leaf herb, chiles and squeeze of lime as desired. Serves 6 to 8.
PER SERVING: 390 calories, 28 g protein, 51 g carbohydrate, 6 g fat (2 g saturated), 66 mg cholesterol, 1592 mg sodium, 2 g fiber.
Mai Pham is the chef/owner of Lemon Grass Restaurant and Cafe in Sacramento and author of ``The Best of Vietnamese and Thai Cooking.'' She eats pho at least once a week. She can be reached at maiphamibm.net.
Sorry, I didn't think you wanted stew recipes. I meant the sandwhich. (A couple REC inside)
1-1/2 pounds top sirloin, pounded thin
Salt
Freshly ground black pepper
4 tablespoons peanut oil
1 onion, thinly sliced
1 green bell pepper, seeded and thinly sliced
4 ounces fresh mushrooms, thinly sliced
4 hoagie sandwich rolls, sliced lengthwise
4 ounces provolone cheese, cut into 8 thin slices
1/4 cup sliced pickled chiles
Season the sirloin with salt and pepper and set aside. Heat 2 tablespoons of the oil on a pancake-style griddle or in a heavy cast-iron skillet. Add the onion, bell pepper, and mushrooms to the hot pan, season with salt and pepper, and sauti over medium-high heat for about 3 minutes, until soft. Keep warm. Heat the remaining 2 tablespoons of oil on the griddle or in a skillet. Add the sirloin and sauti over medium heat for about 5 minutes, turning constantly, until cooked through. Keep warm. Toast the sandwich rolls on the griddle, remove, and place the bottom of each roll on a serving plate. Place the sautied meat on the bottom of the roll, top with the sautied onion mixture, and finish with the cheese slices. Sprinkle the jalapeqo slices over the cheese and top with the remaining half of the roll. Cut the sandwich in half and serve with the pickled jalapeqo and potato chips, if desired.
Makes 4 servings
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Chicken-Fried Steak
2 lbs.round steak (1/2 in. thick)
Salt
Pepper
2 eggs
2 cups milk
1/2 cup water
2 cups flour
3/4 stick margarine
2 cups vegetable oil
Tenderize steak with a mallet (do not overbeat.) Cut steak into 3x3 inch squares. Sprinkle generously with salt and pepper. Steak should set for at least 15 minutes after seasoning.
Combine eggs, milk and water. Beat until mixture is smooth and creamy. Soak meat pieces in egg mixture. Heat margarine amd oil until a sprinkle of flour ""sizzles"" when dropped into oil.Remove pieces of steak, one at a time, from mixture and dredge in flour.(Do not coat with flour until ready to fry.) Drop into hot oil. (Do not overcrowd meat in skillet.)
Cover for first several minutes of frying time. Remove cover. Turn only one time. Fry on medium-high heat until golden brown. Serves 6
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Barbequed Round Steak
1 1/2 cups oil
1/2 cup vinegar
4 lb. top round steak, 1/2-inch thick
6 tbsp. ketchup
6 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
2 tsp. sugar
2 tsp. salt
1/2 tsp. pepper
Combine oil and vinegar. Place steak in large bowl or baking pan. Pour oil and vinegar mixture over steak; marinate overnight in refrigerator, turning several times. Remove one hour before serving time; drain when ready to broil, saving marinade.
Combine ketchup, Worcestershire sauce, Tabasco sauce, sugar, salt and pepper; add 3/4 cup marinade. Heat thoroughly. Place steak on greased grill over coals.
Grill until done to taste, basting twice with the hot sauce. Allow 5 minutes each side for rare, 8 minutes each side for medium, 10-12 minutes each side for well done. Cut into serving pieces; serve with hot sauce. 6 servings.
1-1/2 pounds top sirloin, pounded thin
Salt
Freshly ground black pepper
4 tablespoons peanut oil
1 onion, thinly sliced
1 green bell pepper, seeded and thinly sliced
4 ounces fresh mushrooms, thinly sliced
4 hoagie sandwich rolls, sliced lengthwise
4 ounces provolone cheese, cut into 8 thin slices
1/4 cup sliced pickled chiles
Season the sirloin with salt and pepper and set aside. Heat 2 tablespoons of the oil on a pancake-style griddle or in a heavy cast-iron skillet. Add the onion, bell pepper, and mushrooms to the hot pan, season with salt and pepper, and sauti over medium-high heat for about 3 minutes, until soft. Keep warm. Heat the remaining 2 tablespoons of oil on the griddle or in a skillet. Add the sirloin and sauti over medium heat for about 5 minutes, turning constantly, until cooked through. Keep warm. Toast the sandwich rolls on the griddle, remove, and place the bottom of each roll on a serving plate. Place the sautied meat on the bottom of the roll, top with the sautied onion mixture, and finish with the cheese slices. Sprinkle the jalapeqo slices over the cheese and top with the remaining half of the roll. Cut the sandwich in half and serve with the pickled jalapeqo and potato chips, if desired.
Makes 4 servings
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Chicken-Fried Steak
2 lbs.round steak (1/2 in. thick)
Salt
Pepper
2 eggs
2 cups milk
1/2 cup water
2 cups flour
3/4 stick margarine
2 cups vegetable oil
Tenderize steak with a mallet (do not overbeat.) Cut steak into 3x3 inch squares. Sprinkle generously with salt and pepper. Steak should set for at least 15 minutes after seasoning.
Combine eggs, milk and water. Beat until mixture is smooth and creamy. Soak meat pieces in egg mixture. Heat margarine amd oil until a sprinkle of flour ""sizzles"" when dropped into oil.Remove pieces of steak, one at a time, from mixture and dredge in flour.(Do not coat with flour until ready to fry.) Drop into hot oil. (Do not overcrowd meat in skillet.)
Cover for first several minutes of frying time. Remove cover. Turn only one time. Fry on medium-high heat until golden brown. Serves 6
---
Barbequed Round Steak
1 1/2 cups oil
1/2 cup vinegar
4 lb. top round steak, 1/2-inch thick
6 tbsp. ketchup
6 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
2 tsp. sugar
2 tsp. salt
1/2 tsp. pepper
Combine oil and vinegar. Place steak in large bowl or baking pan. Pour oil and vinegar mixture over steak; marinate overnight in refrigerator, turning several times. Remove one hour before serving time; drain when ready to broil, saving marinade.
Combine ketchup, Worcestershire sauce, Tabasco sauce, sugar, salt and pepper; add 3/4 cup marinade. Heat thoroughly. Place steak on greased grill over coals.
Grill until done to taste, basting twice with the hot sauce. Allow 5 minutes each side for rare, 8 minutes each side for medium, 10-12 minutes each side for well done. Cut into serving pieces; serve with hot sauce. 6 servings.