Top 3 Mouth-Watering Thin Sliced Beef Recipes

Say goodbye to tasteless, rubbery steak and hello to succulent, aromatic Mongolian slivers of beef. With fresh green onions as a garnish, this simple dish of thinly sliced, shaved sirloin is cooked in a sweet and sour ginger garlic sauce. Here are the Top 3 Mouth-Watering Thin Sliced Beef Recipes including Mongolian Thin Sliced Beef Recipes, Shaved Beef Steak, and Bulgogi (Thin Sliced Beef Recipes), let’s explored!

Cooking advice for Thin Sliced Beef Recipes

• Before cutting, place the steak in the freezer for 45 to 60 minutes to ensure a clean cut. It will be much simpler to cut it into extremely thin pieces once it has frozen.
• Slice the beef against the grain: Considering the meat’s grain makes a world of difference. By shortening the length of the muscle fibers in your steak by cutting against the grain, you can avoid a rubbery, chewy texture.
• Before cooking, marinate the steak slices to give them a more soft texture and an abundance of umami flavor for this Asian-inspired dish.
• Using high heat to stir-fry thin meat will hasten the cooking process. Don’t overcook the food.

Top 5 Mouth-Watering Thin Sliced Beef Recipes

1. Mongolian Thin Sliced Beef Recipes

Mongolian beef is a Chinese-American (or American-Chinese) meal made of beef coated in a flavorful brown sauce that typically contains hoisin, soy sauce, jalapeño peppers (or other spicy ingredients), as well as a few other ingredients. Brown sugar, which is typically added, is what gives the sauce its sweetness and helps it caramelize so beautifully.

If shaved beef is not an option, place a piece of flank steak in the freezer until quite solid but not completely frozen. Then, thinly slice it against the grain and use that in place of the flank steak while making Mongolian beef. As you cut it and wait for it to contact the hot pan, it will effectively defrost. Due to the meat’s thinness, a superb glaze may be applied over the entire piece.

• Step 1: Put cornstarch on the beef and coat it: Before sautéing, coat the beef pieces in cornstarch to help them color evenly. So that it can brown evenly, saute in batches. It’s a little bothersome, but it moves so quickly. When the steak and sauce are combined, the cornstarch not only serves to thicken the sauce but also enables it to wonderfully cover the beef.
• Step 2: Quickly saute the beef: Just a few minutes in the pan are all that the beef needs to brown.
• Step 3: Insert the Sauce: Put the meat back in the pan with the sauce once all of it has been browned. Toss until the glaze is thick and appealing to the eye and nose.
• Step 4: The Mongolian beef is finished: It’s a brown meal, but the scallions offer some welcome fresh green and a little bit of spice.

2. Shaved Beef Steak

Beef steak that has been finely sliced can come from any section of the cow. Since one of its most common applications is as a sandwich steak, it is occasionally referred to as such. Roast beef sandwiches, Chinese hot pot, beef broccoli stir fry, and Philly cheesesteaks can all be made with shaved beef. Rice can also be topped with shaved meat for a quick and simple weekday meal.

Ingredients You Need:

• Beef Steak: Flank or skirt steak is the best option.
• Sauce soy, cornstarch
• Plant-Based Oil
• Ginger, garlic, beef soup, dark Sugar
• The color green

Instructions for Thin Sliced Beef Recipes:

• Step 1. To make the steak simpler to cut, freeze it for 45 to 60 minutes prior. Cut the steak into pieces that are 1/8 to 1/4 inch thick, cutting against the grain.
• Step 2. In a small mixing bowl, combine cornstarch and soy sauce.
• Step 3. Slices of beef should be added and coated. Following that, marinate for around 30 minutes.
• Step 4. On medium-high heat, place a large skillet. Garlic and ginger are minced, then the oil is added. Sauté until fragrant, which takes about a minute.
• Step 5. Add the thin beef slices and marinate after turning the heat to high. Turn the beef pieces to fry the other sides for about 2 minutes.
• Step 6. Add green onions, beef stock, and brown sugar. For 1-2 minutes, sauté. Get rid of the heat. Enjoy your meal!

3. Bulgogi (Thin Sliced Beef Recipes)

Ingredients: 

• 450g of fat-trimmed ribeye steak
• or to taste, 3 tablespoons of caster sugar
• 1 small, finely grated Asian pear or another firm sweet pear

FOR THE MARINADE

• 3 tablespoons of soy sauce
• toasted sesame oil, 2 tablespoons
• 2 tablespoons of lightly crushed and toasted sesame seeds
• 114 teaspoons grated root ginger
• 5 smashed garlic cloves
• 1-tablespoon vegetable oil

THE VEGETABLES

• 1-tablespoon vegetable oil
• 1 finely sliced tiny onion
• thinly sliced button mushrooms, four
• 1 tiny, julienned carrot (we like to use a julienne peeler to get long strips)

Instructions for Bulgogi Thin Sliced Beef Recipes:

• Step 1: The steak should first be frozen for 25 minutes to firm it up before being cut into very thin slices against the grain. In a large shallow bowl, combine the meat, sugar, and pear. Stir to combine the flavors. Allow it to rest at room temperature for 30 minutes.
• Step 2: In a sizable basin or container with a lid, combine the soy sauce, sesame oil, sesame seeds, ginger, garlic, and vegetable oil to make the marinade.
• Step 3: Shake off the excess sweet liquid from the meat with your hands and throw it away. Mix the beef with the marinade thoroughly to coat. Cover with cling film or a cover and leave to marinate for at least 30 minutes at room temperature or overnight in the refrigerator.
• Step 4: An enormous frying pan with medium heat is used to heat the oil. Add the onion and simmer for 6 to 8 minutes, or until tender. For an additional 5 minutes, add the mushrooms and carrot and simmer until slightly cooked. The vegetables only need to be softened; they don’t need to be browned.
• Step 5: Turn up the heat all the way. Mix the veggies in the frying pan with the meat mixture, including the marinade. Cook, tossing periodically until the meat is cooked to your preference—about 2-3 minutes for medium-rare or slightly pink meat.
• Step 6: Put the mixture in a serving bowl. Sesame seeds and chives are used as garnish. Serve alongside kimchi, along with rice, “ssam” leaves (soft lettuce leaves) for wrapping, a spring onion salad, and ssamjang sauce (see Kitchen Secret).