Topside steak comes from the hindquarter which makes this cut super lean, yet still tender. It is a versatile cut and can be cooked slowly to prevent from drying out or also very nice served rare to medium rare in the likes of a stir fry. We generally slow cook topside in winter and cut into strips and stir fry in summer. Our stir fry marinade is quick and easy and turns this into melt in
your mouth beef.
Stir Fry Marinade
5-6 cloves of garlic finely chopped or minced.
½ teaspoon of minced ginger
½ cup of oyster sauce
Pinch of bi-carb soda - be careful that you do not add too much of this otherwise you will have a soapy tasting marinade. Add enough that is starts to foam but not too much that you can taste it.
2-3 Topside steaks, cut into strips, against the grain.
Method
- Combine the garlic, ginger, oyster sauce and bi-carb soda.
- Once the sauce has foamed, add your topside strips.
- Place in the fridge to marinade for at least 1 hour, but if you can, leave it in there for 2-3 hours.
- Stir fry the strips in batches on a high heat until cooked to your liking.