This top-round stir fry balances sweet, savory, and tangy flavors. Its delicious marinade delivers tender, juicy bites and quick cooking time is great for easy meal prep. This recipe will be a favorite in your kitchen for many years.
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What is Top Round?
The top round is a lean cut of beef that comes from the back leg of the steer. It's a great choice if you're looking for a lower priced meat option that tastes great.
This cut works best when marinated and cooked quickly. It has a firm texture and a big beefy flavor.
I picked up this meat at Publix in Key Largo. It comes pre-sliced and costs $9.99/ pound. Given the price of ribeye steaks today, it is a lower priced option. The meat is tender.
If you can only find a whole piece of top round, slice it against the grain into 1-inch strips.
I have added this recipe to my Budget-Friendly Meat Recipes post, where you can find all of my low-cost meat recipes. Hopefully, the prices of all groceries will come down in the coming year.
Substitutes for Top Round
Flank Steak: Works well in stir-fries, fajitas, or grilled dishes.
Sirloin Tip: Another lean cut, slightly more tender than top round.
Eye Round: Very similar to top round in texture and flavor.
Skirt Steak: Slightly fattier and more tender, it’s perfect for quick-cooking methods like grilling or stir-frying.
Boneless Chuck Steak or Shoulder Steak: A more marbled option, great for marinating.
Ribeye Steak: Due to its higher fat content, rib steaks are very tasty and make excellent stir fries!
If you shop at Whole Foods Market, or Sprouts, or Milam's Market, or another natural foods grocery store, try to get grass-fed beef for maximum nutrition.
Easy Beef Marinade For Stir Fry
The top round marinade is a mix of citrus juice, soy sauce, and a little sweetness from honey or brown sugar. With garlic, ginger, and fresh herbs, it makes the beef tender and full of flavor. This simple marinade is what makes the stir fry so sweet and delicious!
- Top round beef strips
- Orange juice or pineapple juice
- Juice of 2 limes (or lemons)
- Soy sauce (or 4 tablespoon coconut aminos)
- Honey or brown sugar
- Olive oil or avocado oil
- Garlic
- Ginger
- Red pepper flakes (optional, for a hint of heat)
- Salt and black pepper, to taste
- Toasted sesame seeds and Green onions, for garnish
Tips for Success
- Cutting the Beef: Slice the top round beef into thin strips against the grain. This reduces the chewiness of the lean meat.
- Marinate: If you have the time, marinate the meat overnight—the acid in the orange juice works wonders to tenderize the beef and infuse it with flavor.
- Cooking in Batches: Avoid overcrowding the skillet if you're cooking double recipes. Cook the beef in two batches for even browning and prevent steaming.
- Meal Prep: The marinade can be prepared a day in advance, and the beef can marinate overnight for maximum flavor.
Beef Stir Fry Recipe
- Combine orange or pineapple juice, lime juice, soy sauce, honey or brown sugar, olive oil, garlic, ginger, parsley or cilantro, and red pepper flakes in a large bowl to make the marinade.
- Whisk until the sugar dissolves and all ingredients are well blended. Adjust seasoning with salt and black pepper to taste.
- Place the meat in a zip-top plastic bag or a non-reactive dish. Pour the marinade over the meat, seal the bag, or cover the dish with plastic wrap.
- Refrigerate for at least 15 minutes or overnight for more intense flavor.
- Remove the meat from the marinade and pat it dry with paper towels.
- Heat a cast-iron skillet, heavy-bottomed sauté pan, or frying pan over medium-high heat. Add one tablespoon of oil.
- Add the meat in a single layer, season with salt and pepper and cook for about 5 minutes, tossing occasionally, until fully cooked.
- Remove the meat from the pan and let it rest for 3–4 minutes.
- Plate and garnish with sliced green onions and sesame seeds.
Serving Suggestions
Serve the beef stir fry hot over steamed rice, cauliflower rice, or egg noodles. Pair it with steamed or roasted vegetables like broccoli, snap peas, or bell peppers. Garnish with sliced green onions, sesame seeds, or lemon wedges.
- Roasted Red Potatoes
- Oven Roasted Baby Gold Potatoes
- Cauliflower Rice
- Poached Garlic Mashed Potatoes
- Steamed Broccoli and Carrots Recipe
- Oven Roasted Vegetables with Garlic
- Steamed Brussels Sprouts
Storage and Reheating
To store leftover top sirloin, stir fry it, transfer it to an airtight container, and refrigerate for up to 3 days.
To reheat, gently warm it in a skillet over medium heat with a splash of water or broth to prevent drying out, stirring occasionally until heated. Consume within a day or two for best results.
Takeaway
This Top Round Stir Fry is delicious and easy to make, perfect for any night of the week. To pull it together, we make an easy marinade and let the meat soak for 15 minutes or overnight.
The beef marinade is a mixture of orange or pineapple juice, lime juice, soy sauce, honey, olive oil, garlic, ginger, parsley or cilantro, and red pepper flakes.
Let the beef soak up the flavors and then stir fry it in a hot skillet until tender and cooked through.
Enjoy the stir fry over rice, quinoa, or alongside your favorite vegetables, for a delicious meal that won't break the bank.
"📖 Recipe"
Top Round Stir Fry Recipe
Ingredients
- 1 pound top round beef strips
- ¼ cup orange juice or pineapple juice
- Juice of 2 limes or lemons
- 2 tablespoon soy sauce or 4 tablespoon coconut aminos
- 2 tablespoon honey or brown sugar
- 1 tablespoon olive oil or avocado oil
- 3 teaspoon minced garlic
- 1 tablespoon fresh grated ginger or 1 teaspoon powdered ginger
- pinch red pepper flakes optional, for a hint of heat
- Salt and black pepper to taste
- Sliced green onions and toasted sesame seeds for garnish
Instructions
- Combine orange or pineapple juice, lime juice, soy sauce, honey or brown sugar, olive oil, garlic, ginger, parsley or cilantro, and red pepper flakes in a large bowl to make the marinade.
- Whisk until the sugar dissolves and all ingredients are well blended. Adjust seasoning with salt and black pepper to taste.
- Place the meat in a zip-top plastic bag or a non-reactive dish. Pour the marinade over the meat, seal the bag, or cover the dish with plastic wrap.
- Refrigerate for at least 15 minutes or overnight for more intense flavor.
- Remove the meat from the marinade and pat it dry with paper towels.
- Heat a cast-iron skillet, heavy-bottomed sauté pan, or frying pan over medium-high heat. Add one tablespoon of oil.
- Add the meat in a single layer, season with salt and pepper and cook for about 5 minutes, tossing occasionally, until fully cooked.
- Remove the meat from the pan and let it rest for 3–4 minutes.
- Plate and garnish with sliced green onions and sesame seeds.
Jodi
Making this tonight!