Next up: Top Round
I wanted to use the piece of top round in a stir-fry. Tigers & Strawberries recently posted a recipe for Sichuan Dry-fried Beef that looked really tasty, so I gave it a try.
My dry-frying skills need work, since I didn't manage the lovely textures she describes.
It was a bit spicier than I expected, but tasty. Served it on top of some brown basmati rice with some sliced Bartlet pears on the side. Wasn't quite worth the work, but I'm glad I tried it.