Top Round Steak Recipes

This lean cut of beef is also known as Inside Round Steak, London Broil, Top Round Steak Cap Off, and Top Round Steak Cap On. It is a thick and versatile cut for daily use.

Beef & Pasta with Asian Peanut Sauce

INGREDIENTS:

1-1/4 pound beef Top Round Steak

5 tablespoons teriyaki sauce, divided

2 tablespoons creamy peanut butter

1 tablespoon water

1/8 to 1/4 teaspoon crushed red pepper

1/8 to 1/4 teaspoon ground ginger

6 ounces uncooked vermicelli or thin spaghetti

2 tablespoons vegetable oil

1/2 cup seeded and chopped cucumber

COOKING:

Combine 3 tablespoons of teriyaki sauce, peanut butter, water, red pepper and ginger. Cook vermicelli in salted boiling water according to package directions; drain and rinse. Toss vermicelli with peanut butter mixture to coat well.

Cut steak into 1/8-inch thick strips. Add remaining 2 tablespoons teriyaki sauce to beef strips; toss to coat evenly.

In a large nonstick skillet or wok, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until the outside surface is no longer pink. (Do not overcook.) Add to noodles; toss lightly. Sprinkle with chopped cucumber.