I am so excited to share this recipe with you!
I am always on the lookout for good recipes to cook up less tender cuts like Sirloin Tip Roast, Round, or even some of the lesser steaks like Chuck Steak or Denver Steak.
And, if you're like me..then you don't want to just slow cook or pressure cook everything.
Sometimes you want to fry or sautée without it turning out like shoe leather.
I found the most amazing trick last week!
If you add a little bit (this is key...just a little!) of baking soda to the marinade of some of the tougher cuts, it will tenderize the meat perfectly!
I usually roast or slow cook a Sirloin tip because its not tender enough to fry up.
But marinated and prepared in this Better Than Takeout Beef & Broccoli, the Sirloin Tip was as tender as Steak.
No joke!
I sliced it thinly against the grain and marinated it for 1 hr.
Then sautéed it in the pan.
Yes, it is "better than takeout" because its Premium, Organic Grassfed Beef and not some weird mystery meat from the local Chinese joint.
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I doubled the recipe because we have a big family and I love having leftovers--so I used 2 Sirloin Tip Steaks--thinly sliced against the grain.
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Place an order this week and we'll make sure to put in a Sirloin Tip Roast so that you can try out this Recipe!
Let us know how it turns out for you!
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Here's to cooking well--with quality ingredients!
Anyone craving Chinese? We have a cure for that! Haha
PS--If you're ready to ditch the mystery meat at the grocery store and connect with a local rancher who ships direct to your doorstep:
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