What to do with Round Steak - Slow Cooked Beef Lo Mein

Trying to eat up as much freezer food as possible, before the move across the state. Big package of beef round steak, just begging to be slivered and made into Oriental food with lots of veggies. 50/50 mix of Basmati and Jasmine rice kept it fluffy!!

I’d be all over that!!

Nice. My grandmother would cook round steak in the pressure cooker, good stuff.

I was raised on round steak. Fry it and make gravy. The easiest meal is have white bread with gravy on top for a side. It grew me into a large man. I ate it 4 nights a week growing up. My sons eat it several times a week, one is 6’4” 170 at 14 years old. The other is small because he won’t eat gravy.

Yum ,I bet that’s good !

We used to sell a lot of bone in round steak back when I started cutting meat in 1980. Had it on sale for 1.29 lb. one time and it would keep 2 people busy all day long. Just about the only thing they would buy. We weren`t making money, we were making friends. LOL. Almost no one sells it this way any longer though (especially with the bone left in it). I can remember my grandmother chicken frying the whole thing. She would even leave the bone on a piece and fry it.

We really like it, especially eye of round. A perfect cut to slice really thin for steak sandwiches and many Oriental dishes. Have to pay attention to the grain, so you don't cut it tough. Great jerky meat!!

The bottom round part of the round is almost always (99%) cut incorrectly regardless of how it is merchandised. This video shows one way to properly cut a bottom round, but no one does it this way. I`m sure the reason it is cut this way in almost all supermarkets is for $$$$. It is also much faster and thus saves on labor cost. The picture below shows the direction of how it should be sliced.

Blank, how do you pay attention to the grain with round, when the whole cut seems to be across the grain? I haven't bought round steak in 40 years. Dad used to like to cook it on Sundays after church in cream of mushroom soup in an old Sunbeam electric skillet. The flavor was fine -- it was just tough as boot leather.

The secret to any tough cuts of any meat is smaller and thinner pieces! Next is slow cooking. When we were first married and kids were quite young they enjoyed "rice glop". One of their favorite meals was round steak, cream of mushroom and rice.