Recipe: Tamari-Ginger Shaved Steaks

I've been really inspired lately by cooking the more unusual cuts of beef. I want variety from ground beef and honestly, the more popular steaks can be expensive for a regular weeknight family meal.  
Round steaks is one of those cuts that people think as being tough and lean and so we shy away from it, but let me tell you, this recipe won in our house and I am SO excited to show you a new, super easy, super inexpensive way to eat a "steak" on a weeknight without breaking the bank!

  Ingredients:

• 1/2 cup Tamari
• 2 tablespoons grated fresh ginger
• 4 tablespoons toasted sesame oil
• 1 tablespoon honey or maple syrup
• 2 tablespoons diced shallot, chives, leeks, or green onion
• 4 cloves garlic
• 2 tablespoons Mirin (sweet Japanese cooking wine) or sherry
• 1 tablespoon crushed red pepper
• 2 pounds thinly cut round steak
• 2 tablespoons peanut oil

Directions:

Add the tamari, ginger, sesame oil, honey, shallot, garlic, mirin, and crushed red pepper to the small bowl of a food processor.  Puree.  Place the marinade in a glass bowl and add the beef. Turn to coat. Marinate for at least 1-2 hours or overnight (covered) in the refrigerator.

When you are ready to cook the steaks, remove them from the marinade and blot dry.  Heat a skillet over medium heat. Add just enough oil to lubricate the pan, then add the steaks, laying them flat. Take care to cook only a few at a time so that there is ample space around each piece of meat, otherwise it will not brown. Fry 30 seconds per side, or until browned. Repeat with remaining steaks, using additional fat if needed. Serve immediately. 

We like these served with brown rice and a side of sauteed veggies!

Serves 6.