Top Round Steak Experiment
Over the years, I have experimented with different cuts of beef in my recipes. For beef stew and braising recipes, I like to use chuck roast because they are tender and flavorful. For curries and stir-fry, I use flap meat and flank steak (remember to cut cross-grain) for their beefy flavor.
I usually use top round steak for roast beef and beef jerky recipes, but decided to experiment with top round steak and coconut curry. The top round steak fared well in the coconut curry. It was tender, but lacked the beefy flavor of flank steak or flap meat. I think the best recipes for top round that I’ve tried so far is beef jerky. Hope to make a batch some time soon.
Coconut Curry with Top Round Steak Recipe
- 1 tsp garam masala
- 2 tsp hot curry powder
- 1 tbsp coconut oil
- 1 lb top round steak, cut across grain into 1/4” thick
- 1 can coconut milk
- 2 cups chicken broth
- 2 cups spinach
- Toast spices for 30 seconds. Set aside.
- Heat coconut oil in pan over medium high heat.
- Brown beef for 5 minutes.
- Add spices, coconut milk and chicken broth.
- Simmer for 15 minutes.
- Add spinach and cover off heat for 5 minutes.
- Enjoy with some gluten free pasta (optional).