Beef round is a flavorful meat that’s lightly marbled with fat and slightly chewy in texture. This section of the hind leg of beef extends from the rump to the ankle. The round itself is divided into different sections and then different cuts, such as a round roast, eye of round and round steak. One of the easiest ways to cook any cut of beef round is to cube it and fry it in a pan. Not only is it quick, but pan frying also browns the outside of the beef to help seal in the tasty juices. There are two basic ways to fry the beef: searing and sautéing. When you sear the meat, you give it each side time to get crisp. When you saute, you move the meat around and let it cook evenly.
1 Chop the beef round into 1-inch thick cubes. Season the meat as desired.
2 Pour your oil into the frying pan to coat evenly and place the pan over medium-high heat. Heat the oil for about 3 minutes, or until medium hot.
3 Add the cubed beef to the hot oil. Cook the meat for about eight minutes. Sautee the cubes by stirring them as they cook, or sear them by letting them cook for about four minutes on each side.
4 Remove the pan from heat and check that internal temperature of meat is at least 145 degrees Fahrenheit. Cook for additional time as needed using your chosen method.
Items you will need
- Beef round
- Cooking oil
- 1 large frying pan
- Use a quality pan to ensure the meat cooks evenly. You want a pan with a thick bottom, as this helps distribute the heat.
- For flavorful beef cubes, marinate them before cooking them in a pan. To marinate, add your ingredients, which might include oil, vinegar, onion, salt, ginger, garlic and/or Worcestershire sauce, in a shallow dish. Add the beef, cover the dish and marinate for at least two hours or overnight.
- You can also sear larger cuts of meat before cooking them in the oven. While it's extra work, this method provides the juiciness of roasting and the crispiness of searing. For the best results, sear the meat over high heat for a few minutes on each side, or until golden brown, and then roast it to the desired doneness.
- Don’t stand too close to the pan when you add the meat. Liquid from the meat can cause the hot oil to splatter. Wipe away any excess marinade before adding the cubed meat to the hot oil to avoid causing splatter.
- Don’t overcrowd the pan when cooking the meat. Cook the meat in two batches if your frying pan isn’t big enough to fit the cubes in a single layer.
- John Foxx/Stockbyte/Getty Images