Cheapest way to get sirloin beef

MegS

Hi, I make a lot of Chinese/Japanese food and when we have a beef recipe I usually use sirloin steak (cut it up myself), this is obviously very expensive :eek: even though I only use half a steak a time. Is there a cheaper cut of beef I could use for these recipes do you know? They usually call for thinly cut beef and it isn't cooked for very long in the wok. We usually have beef done this way at least twice a week and as Japanese food is my favourite I'd hate to have to give it up all on account of the food budget. Thanks for any help you can give me.

thriftlady_2

Would rump work? -it's cheaper than sirloin I think. I've often seen it recommended over sirloin for flavour.

Or, you could ask your butcher if he will give you a discount for buying in bulk for the freezer.

Stephen_Leak

Or possibly chuck steak, which is (or was the last time I checked!) reasonably cheap, but doesn’t have too much fat.

Debt_Free_Chick

Could you not buy in bulk and freeze it?

The problem with cheaper cuts of beef is that they tend to need long slow cooking - otherwise they can be tough.

You could experiment with cheaper cuts and see what the results are, though.

Noozan

I use thinly sliced topside for stir frying and it's very tender. Just remember to cut the meat along the grain, marinade it beforehand (if you remember lol) and don't overcook it!

IvanOpinion

Chump or ribeye should be nice although if you are marinading and stir frying could you not use frying steak or even silverside (although that may be a bit tough)?

ivan

lindadykes

Skirt steak stir fries well if it is sliced thinly across the grain. I always thought of skirt as a braising steak very tasty but needing long slow cooking until I googled for recipes and found that its a favourite steak for use in fahitas when thinly sliced across the grain.

competitionscafe

lindadykes wrote: »

Skirt steak stir fries well if it is sliced thinly across the grain. I always thought of skirt as a braising steak very tasty but needing long slow cooking until I googled for recipes and found that its a favourite steak for use in fahitas when thinly sliced across the grain.

I was browsing through the Ottolenghi cookbook last night and came across a recipe for skirt steak where they said exactly the same thing - cook it rare and slice it across the grain - will be off to the butchers tommorrow to give it a try.