Stir fries are a great option for a quick and easy dinner. The ingredients cook up fast, and you can customize the recipe based on what you have on hand. Beef bottom round steak works perfectly for stir fry recipes. It’s an affordable cut of meat that’s lean yet flavorful. When sliced thin and cooked quickly at high heat, it can be tender and delicious.

Below I’ll explain how to cook beef bottom round steak for stir fry so you can make this tasty meal at home. I’ll cover choosing the right steak, prepping the ingredients, making the sauce cooking techniques serving suggestions, and more. With just 20-30 minutes of active cooking time, you can have a nourishing beef and veggie stir fry on the table.

Choosing the Beef

For stir fries, you want to select a steak that is thin enough to slice into small strips Look for a bottom round steak that is around 1 pound and 1/2 to 3/4 inches thick This cut comes from the back leg of the cow. It’s lean and moderately tender, especially when sliced thin against the grain.

When purchasing bottom round steak for stir fry, choose one with decent marbling throughout for added moisture and flavor. Avoid steaks with large chunks of visible fat, which won’t render down well during quick cooking.

The steak should look fresh and bright red in color, not brown or gray. Make sure to cook it within a couple days of purchasing for best quality.

Prepping the Ingredients

Cut the Steak

• Place the bottom round steak in the freezer for 30-60 minutes until firm but not completely frozen. This makes slicing easier.
• Remove and slice the steak across the grain into thin strips, about 1/4 inch thick.

Prep the Vegetables

• Wash and chop veggies like bell peppers, carrots, broccoli, etc. into bite-sized pieces.
• Mince 2-3 cloves of garlic.
• Optional protein additions: dice tofu, chicken, or shrimp.

Make the Sauce

• Whisk together broth, soy sauce, vinegar, cornstarch, and desired seasonings.

Cooking the Stir Fry

Cook in Batches

• Heat 1-2 Tbsp oil in a large skillet or wok over high heat.
• Stir fry veggies in batches 2-3 minutes until crisp-tender. Remove to a plate.
• Cook beef in batches 1-2 minutes until no longer pink. Remove to the plate.

Return All Ingredients to the Skillet

• Give sauce a stir and add to the pan.
• Add beef and veggies back in.
• Toss and cook 1-2 minutes until heated through and sauce thickens.

Serve Hot

• Serve the stir fry immediately over steamed rice or noodles.
• Garnish with green onions, sesame seeds, etc. if desired.

Tips for the Best Flavor

• Marinate the steak strips briefly in a bit of oil, soy sauce, and cornstarch before cooking.
• Cook the ingredients in batches over high heat to prevent steaming.
• Let the pan get very hot before adding the next batch to sear and caramelize.
• Add garlic, ginger, red pepper flakes, etc. for extra flavor.
• Use a combo of broth, soy sauce, vinegar, and cornstarch for the sauce.
• Toast nuts like peanuts or cashews and add on top for crunch.

Sauce Ideas

• Teriyaki – soy sauce, honey, rice vinegar, garlic, ginger
• Black Pepper – chicken broth, soy sauce, pepper
• Mongolian – broth, soy sauce, hoisin, garlic, ginger
• Spicy Szechuan – soy sauce, rice vinegar, chili sauce

Feel free to get creative with the vegetables and sauce to suit your tastes. Almost any combo of meat and veggies will work deliciously with this quick cooking technique.

Once you get the basic method down, beef bottom round steak stir fries will become a simple and satisfying staple in your dinner rotation. Enjoy!

Quick and Easy Beef Bottom Round Steak Stir Fry Recipe

Ingredients:

• 1 lb bottom round steak, sliced into thin strips
• 1 Tbsp oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 2 carrots, thinly sliced
• 2 cloves garlic, minced
• 1 Tbsp grated fresh ginger
• 1⁄4 cup beef broth
• 3 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• Steamed rice, for serving

Instructions:

1. Slice steak across the grain into thin 1⁄4 inch strips.

2. Heat oil in a large skillet or wok over high heat. Stir fry onions, peppers, and carrots for 2-3 minutes. Remove to a plate.

3. Add beef to the skillet in batches and stir fry for 1-2 minutes until browned. Remove to the plate.

4. In a small bowl, combine broth, soy sauce, vinegar, sesame oil, and cornstarch. Pour into skillet and bring to a simmer.

5. Return beef and veggies to skillet. Toss to coat in sauce. Cook for 1-2 minutes until heated through.

6. Serve immediately over steamed rice. Enjoy!