There is no problem using round (or, at least, eye of round). Made it last night, very tender. I think the cooking time indicated in the recipe is too long. Use a very sharp knife, cut thin, bite sized pieces. If you try to cook all of the meat at once, you lose the heat and the meat boils rather than fries. Make sure that the skillet is hot before you add the oil, then wait until the oil just starts smoking. Cook 3 oz. at a time. I do about 1 minute then flip for one more minute. Remove and do the next batch. Don't forget to let the pan reheat. (The hotter the better - except - too hot and the sugars burn. 5 on my apartment electric stove seemed a bit low, 7 burned the sugar. Guess what I'm going to try tonight? - Yes, it's that good! I'm also going to try peanut oil, which has a higher smoke point)
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There is no problem using round (or, at least, eye of round). Made it last night, very...