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Right before Jacob was born, I was preparing some freezer meals.  I don’t like to freeze pre-cooked meals, or even uncooked casserole or soup type things.  I generally don’t eat them.  Instead I was focusing on freezing prepared meal components like stock, soaked and cooked beans, and pitas.  I wanted to do some marinated beef, too, but I didn’t have all the ingredients for the way I make it in Against the Grain (which is also yummy).

Frustrated and only a few short weeks from delivery, I had to just get it done.  So I cut up the beef and used what I had.  It was delicious.  Now I do it all the time on purpose.  It is so versatile — I have served it simply with rice or potatoes and steamed veggies; I have added it to stir-frys; I have chopped it and put it on salads (my current favorite use).  Soooo very yummy.  And if you freeze it in the marinade like I did, brain-dead easy when it comes time for dinner.

Ingredients:

  • 1 lb. beef sirloin steak, or other type of roast
  • 1/4 c. chopped onion
  • 2 – 3 garlic cloves, roughly chopped
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  • Juice of 1 lemon
  • Water to cover

Directions:

Get your meat.  I like to use sirloin, but any sort of roast will do.  Marinating it will help to soften even a tough cut, so use what’s cheaper for you.

Slice your meat thinly into strips.  Exactly what size or shape you choose is up to you.  I do mine like this.

Place your meat into a big glass bowl.  Add your onion, garlic, sea salt, and pepper (which you can skip — pepper — if you prefer).

Then, juice one lemon.

Pour the lemon juice over the meat, and add enough filtered water to cover it.  Stir it up so the spices and lemon juice get all through it.  (There’s not enough water in the picture below.  I added more after I took the picture.  Why I did it that way, I don’t know…I was distracted.)

If you want to freeze it, pour this all into a bag and seal it and freeze it.  It will marinate as it thaws in the fridge overnight or on the counter for a few hours.  Otherwise, put it in the fridge for at least 6 hours; overnight is even better.

To cook it, simply pan fry as desired — with stir-fry vegetables, with sliced and grilled potatoes, or lay it on top of salad — it’s up to you!  I served mine with red beans and red rice, a totally random experiment.  It was so yummy that you might be seeing that here soon. :)

How do you serve marinated beef?


This is the writings of:

Kate is wife to Ben and mommy to Bekah (5), Daniel (4), Jacob (2), and Nathan (born March 2013). She is passionate about God, health, and food. She has written 7 cookbooks and a book entitled A Practical Guide to Children's Health. When she's not blogging, she's in the kitchen, sewing, or homeschooling her children. You can also find her as a contributor at Keeper of the Home.

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5 Comments

  1. Will this work with round steak. We have a lot of round steak in the freezer (grass fed), but it is very tough and I have to pound my arm off to make it edible for chicken fried steak. (yes, I’m from Texas.) Any other ideas for round steak?

    Reply

    • Hi Muffet, yes, it should work with round steak. Any type of steak — even tough cuts — are good for marinating, because the acid breaks them down. :)

      Reply

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