How to Cook Delicious Beef Bottom Round Steak Stir Fry

Beef bottom round steak can make an incredibly tasty and budget-friendly stir fry. This affordable cut of beef is lean and flavorful, making it ideal for slicing thinly against the grain and tossing into a quick weeknight stir fry.

In this article, I’ll walk you through everything you need to know to cook beef bottom round steak stir fry at home. You’ll learn how to select the best steak, prep and slice it properly, build flavor, choose vegetables, make an easy homemade stir fry sauce, and cook the perfect steak stir fry in just 30 minutes or less.

Selecting the Best Beef Bottom Round Steak for Stir Fry

When purchasing beef bottom round steak for stir fry, you’ll want to look for steaks that are

• Lean with minimal marbling – Too much fat can make the stir fry greasy.
• Uniformly red in color – This indicates freshness.
• At least 1 pound in size – Smaller steaks are harder to slice thinly.
• 3/4 to 1 inch thick – Thinner cuts will overcook too quickly.

Look for steaks labeled “stir fry” or “fajita” as these are sliced for quick cooking. Well-trimmed bottom round roast can also be sliced into stir fry strips. Grass-fed beef has a richer flavor if you can find it.

Prepping Beef Bottom Round Steak for Stir Frying

Properly preparing the steak is key for a tender, flavorful stir fry. Here’s how:

• Trim excess fat and silverskin: Use a sharp knife to remove any large pieces of external fat or silverskin (the thin, silver membrane).

• Slice very thinly against the grain: Cut slices across the grain of the meat fibers. Aim for 1/8 to 1/4 inch thick.

• Cut into 2 to 3 inch lengths: Slice the steak into long, thin strips for even cooking.

• Use a meat mallet to tenderize: Gently pounding helps break down tough muscle fibers.

• Velvet for extra tenderness: Toss with cornstarch and broth, then briefly simmer before stir frying.

• Marinate for flavor: Mix with soy sauce, oil, garlic, and spices for 30 minutes to 2 hours.

Choosing Complimentary Veggies

When making steak stir fry, you’ll want to include an assortment of quick-cooking, stir fry-friendly vegetables. Here are some excellent options:

• Onions: Yellow, white, or red onions all work well. Slice into wedges or half moons.

• Bell peppers: Red, orange, yellow, and green peppers add color, crunch, and flavor. Cut into strips.

• Broccoli: Chop florets and stems into bite-size pieces.

• Snap peas or snow peas: A nice crispy addition. Leave whole.

• Mushrooms: Meaty shiitakes, creminis, or white mushrooms sliced thin.

• Carrots: Shredded or cut into thin matchsticks.

• Baby corn: For sweetness and texture. Slice in half.

• Water chestnuts: Canned, sliced water chestnuts add great crunch.

Aim for two or more veggie varieties for contrasting flavors and textures.

Crafting the Perfect Stir Fry Sauce

A simple sauce seasoned with aromatics, acid, sweetness, and umami transforms a good stir fry into a great one. Here is a tasty homemade sauce recipe:

Teriyaki Steak Stir Fry Sauce

• 1/4 cup soy sauce
• 1/4 cup rice vinegar or Chinese black vinegar
• 1/4 cup brown sugar or honey
• 1 tbsp sesame oil
• 1 tsp freshly grated ginger
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)

Whisk ingredients together until sugar dissolves. For a thicker sauce, stir in a slurry of 2 tsp cornstarch dissolved in 2 tbsp water at the end.

Cooking Method for Flavorful, Tender Results

With thinly sliced steak and a flavorful homemade sauce, you’re ready to stir fry! Follow these steps:

• Heat oil in a wok or skillet over high heat. Use an oil with a high smoke point like avocado, peanut, or grapeseed oil.

• Stir fry veggies first. Cook for 2-3 minutes until just tender-crisp. Remove and set aside.

• Add steak strips. Stir fry for 1-2 minutes until no longer pink.

• Return veggies to pan. Add sauce and toss everything to coat evenly.

• Cook until sauce thickens slightly. Around 1-2 minutes more.

And that’s it – restaurant-worthy beef stir fry in 30 minutes or less! For added flavor, sprinkle with sesame seeds and sliced green onions. Serve over steamed rice or cauliflower rice.

Tips for the Best Beef Bottom Round Steak Stir Fry

Follow these tips for guaranteed stir fry success:

• Use a heavy, well-seasoned wok or non-stick skillet to prevent sticking.

• Cut the steak and veggies uniformly for even cooking.

• Velvet the beef in cornstarch and broth for extra tender strips.

• Let steak come to room temperature before stir frying.

• Move ingredients constantly to prevent burning.

• Add sauce right at the end to avoid sogginess.

• Don’t overcrowd the pan – cook in batches if needed.

• Slice steak across the grain for tender, easy to chew strips.

Common Beef Bottom Round Steak Stir Fry FAQs

What cut of beef is best for stir fry? Flank, skirt, or hanger steak are traditional. But budget-friendly round or chuck steak sliced thin works great too.

Can I use already frozen stir fry beef strips? Yes, thawed frozen strips can be stir fried with good results. Pat dry before cooking.

Should I salt the steak before stir frying? Lightly salt after cooking instead to avoid toughening the meat.

What if my stir fry turned out tough and chewy? Make sure to slice very thin against the grain. Velvetting also helps.

Can I prepare steak stir fry in advance? Partially cook the beef and veggies separately, then stir fry quickly to finish.

Can I use an electric skillet or slow cooker? Traditional wok stir frying is best, but you can experiment.

Time to Make the Best Beef Bottom Round Steak Stir Fry!

Beef bottom round steak may not be the most tender cut, but when handled right, it makes an amazing and affordable stir fry. With flavorful marinades, homemade sauces, crisp-tender veggies, and proper thin slicing, you can enjoy restaurant-worthy steak stir fry any night of the week.

For more easy beef recipes, kitchen tips, and meal ideas be sure to check out my blog! Now get cooking and treat yourself and your family to the best beef bottom round steak stir fry ever. Enjoy!