Oct 06: Beef Bottom Round

Beef bottom round was on sale so I purchased a 4 pound roast.
The beef bottom round is a less tender cut of meat that's best cooked in liquid and it makes an so-so roast.

However, what I did was freeze the roast. After which I was able to slice thinly.
My plan is to make a Bulgogi inspired dish. Bulgogi is a Korean grilled beef dish usually made from sirloin or a better cut. However, the dish is sometimes made in a skillet.

The bulgogi inspiration of my dish is the soy sauce and sesame oil marinade.

What I have for my dish...
1 lb Beef, thinly sliced
1/2 Red Bell Pepper, thinly sliced
1/2 Onion, thinly sliced
1/2 Carrot, grated


I fried a sample to check the texture of the beef. As expected the beef was a little tough.
To soften the beef a little, I mixed 1/2 tsp of baking soda in 1/2 C of water. The baking soda mixture was poured and mixed into the beef. After 5 minutes, the beef was thoroughly washed and dried.

Marinade
2 T Soy Sauce
1 t Sesame Seed Oil
1/2 t garlic powder

The onions and carrot were added to the beef and allowed to marinade.


After 10 to 15 minutes, the beef was sauteed with garlic. Eventually, the beef released some liquid. It it doesn't you can use broth. I added the red bell pepper and some thinly sliced Nappa cabbage I found in the fridge. Add more soy sauce, sesame seed oil as needed.



The cooked dish topped with sesame seeds.


Beef served over rice.


The baking soda soak softened the beef a little bit. I kept the soak time short since the beef was thinly slicd and I didn't want to mush out the beef.