I had some eye round steaks in my freezer and I didn’t know what to do with them as I’d never cooked them before. They appeared pretty lean so I figured I’d either have to marinade them or beat them into submission – I chose the more pacifist route.
I’m a lover, not a fighter.
You can use any vegetables you have on hand. I opted for white onions, bell peppers, baby bella mushrooms and white cabbage.
(Yield: 4 servings)
1 lb (4 thin pieces) eye round steak, at room temp
Zest and juice of 1 lime
1/4 tsp salt
2 tbsp vegetable oil
3/4 tsp dried cilantro
About 2 c of chopped vegetables of your choice
1 tbsp sesame oil
1/3 c low-sodium soy sauce
1 tbsp corn starch
1 tsp freshly-grated ginger
Sesame seeds for garnish
In a shallow dish, dress the beef in lime and salt. Massage it for even distribution and cover with plastic wrap. Refrigerate for one hour. Then remove and bring to room temp for 15 min. Slice into strips. Sprinkle with cilantro.
Heat a wok over high heat and add vegetable oil. Add half of beef and cook for 2 min, stirring frequently, until browned. Remove from pan, and add second half and repeat. (This is done in 2 batches to avoid over-crowding the pan, which results in a lower temp, which results stewing the meat instead of browning it, which, for these intents and purposes, is undesirable. Phew.) Add first batch of beef back to wok, along with vegetables and sesame oil. Cook for 2 min, stirring frequently. In a bowl, combine soy sauce and corn starch until dissolved. Stir in mixture along with ginger. Stir and wait until sauce thickens, 1-2 min. Taste and re-season if necessary.