Thinly slicing beef opens up a world of possibilities in the kitchen. From stir-fries to Korean bulgogi paper-thin slices allow the beef to cook quickly while maximizing tenderness. While specialized meat slicers produce perfect cuts you can get great results slicing beef thinly at home with just a sharp knife and proper technique.
Why Thinly Slice Beef?
Cutting beef into thin slices offers several advantages:
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Faster cooking: Thin slices cook rapidly, ideal for quick-cooking methods like stir-frying.
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More surface area: More surface area means more room for sauces and seasoning to cling.
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Tender texture: Slicing across the grain shortens the muscle fibers for a tender bite.
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Easy eating: Paper-thin slices are easy to eat with chopsticks or fold into tacos or sandwiches.
Choosing the Right Cut of Beef
For the best results, select beef that is slightly lean yet tender. Good choices include:
- Filet mignon
- Strip loin or NY strip
- Ribeye
- Top sirloin
- Tenderloin
- Flank steak
Cutting across the grain of these moderately marbled steaks yields melt-in-your-mouth thin slices.
Pro Tips for Thinly Slicing Beef
Follow these expert tips for beautiful thin slices at home:
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Use a sharp knife. A razor-sharp chef’s knife is essential for clean, thin cuts. Hone the edge before slicing.
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Partially freeze the meat. 30-60 minutes in the freezer firms up the beef for easier slicing.
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Cut across the grain. Identify the muscle fiber direction, then slice perpendicular to it.
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Use a gentle sawing motion. Don’t press too hard. Let the sharp knife do the work.
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Watch this helpful video below demonstrating proper slicing technique:
With practice, you’ll be able to slice beef as thin as deli meat for all your recipes.
Marinating Thin Slices of Beef
Once sliced, beef benefits immensely from marination. Try marinating for 30 minutes up to overnight in:
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Soy sauce, rice wine, ginger, garlic, sesame oil, and honey for Asian dishes
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Lime juice, chili powder, cumin, and oregano for fajitas or tacos
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Olive oil, balsamic vinegar, garlic, rosemary, and Dijon for Italian-style dishes
Experiment with wet and dry rubs to infuse thin slices with tons of flavor.
Cooking Thinly Sliced Beef
Thin beef slices cook quickly, requiring just a few minutes on each side whether pan-fried, grilled, or stir-fried. Monitor closely and remove them as soon as they reach desired doneness. Here are some fantastic ways to use thin slices:
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Stir-fries – Throw sliced beef into any stir-fry recipe for lightning-fast cooking.
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Fajitas – Grill or pan-fry marinated thin slices for amazing fajitas.
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Sandwiches – Pile thin slices on sandwiches and subs for an easy protein boost.
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Salads – Chill cooked thinly sliced steak and serve over leafy greens for a satisfying salad.
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Korean dishes – Use paper-thin slices for Korean barbecue or bulgogi.
With a sharp knife and the right technique, you can achieve deli-style thin slices for incredible meals any night of the week. What will you make with your thin beef slices?
Recipes Using Thinly Sliced Beef
Once you learn how to slice meat thinly, you can cook all kinds of delicious Japanese dishes using beef or pork. Below are my favorite thin-sliced beef recipes.
Step 1: The Right Tool for the Right Job
The first tip is to use a proper meat slicing knife. Not only will it make the process easier, but also safer. Using the wrong knife can lead to injury. For example, a thick, sharply pointed chefs knife can catch when slicing raw meat thinly, causing you to lose control of the blade, and a loss of control is an injury waiting to happen.
The right knife for the job is a granton slicer. Pictured is the one I own, a Henckels 10″. I wont kid you, this is an expensive knife, I paid over $100 for mine. However, if I had it to do over again, I would have paid $58 for a Victorinox Fibrox 14″ which was recently rated #1 by Americas Test Kitchen.
So why does the knife matter? Well, grantons, those little ovals in the blade, break up resistance against the blade, allowing for smoother cuts with more control. In addition, a good slicing knife has a rounded tip, so that it is less likely to poke into the meat and catch, producing jagged cuts and putting your fingers at risk. It should also have a gently tapered thickness and flexible blade, this increases control, making thin cuts easier, and safer.
Slice Meat Thinly With This Easy Trick | Mad Genius Tips | Food & Wine
FAQ
How to slice beef thin for cheesesteak?
- Chill the Beef: Wrap the beef in plastic wrap and place it in the freezer for about 20 minutes. This will firm up the meat enough to make slicing easier without freezing it solid.
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YouTube · SAVEUR Magazinehttps://www.youtube.comHow to Slice Steak Paper-Thin – YouTubeSep 18, 2014 — when slicing paper thin ribbons of beef for a killer cheese steak sandwich or perfectly grilled Korean pulogi chefs use a really simple trick they f…
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- Unwrap and Slice: Remove the beef from the freezer, unwrap it, and use a sharp knife to slice against the grain.
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YouTube · SAVEUR Magazinehttps://www.youtube.comHow to Slice Steak Paper-Thin – YouTubeSep 18, 2014 — when slicing paper thin ribbons of beef for a killer cheese steak sandwich or perfectly grilled Korean pulogi chefs use a really simple trick they f…
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- Slice Thinly: Aim for paper-thin slices, as thin as you can comfortably get them.
- Optional: Use a Mandolin: If you have a mandolin, you can use it to slice the beef, but it may not be suitable for all types of meat.
- Consider a Meat Slicer: If you have a meat slicer, you can use it to get extremely thin slices.
How to thinly slice beef for bulgogi?
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1. Prepare the meat:Choose a cut of beef like ribeye or sirloin, which are often recommended for bulgogi. Take the meat out of the packaging and wrap each piece in plastic wrap.
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2. Partially freeze:Place the wrapped meat on a baking sheet and put it in the freezer for 2-2.5 hours or until it’s firm enough to slice easily. The time will vary depending on your freezer and the thickness of the meat.
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3. Slice against the grain:Once the meat is partially frozen, remove it from the freezer and slice it thinly across the grain. The goal is to get the meat as thin as possible, ideally 2-3 mm (1/8 inch) thick.
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4. Marinade:Once sliced, the beef is ready to be marinated with bulgogi sauce.
How do you slice a steak thinly?
1. Choose the right cut of meat: The best cuts for slicing thinly are boneless, lean cuts such as flank steak or top round roast. 2. Freeze the meat partially: This will help you get nice thin slices without tearing the meat. Place your portion of cooked meat in a shallow container and freeze it until it is firm but not rock solid. 3.
Can you cut beef thinly without a meat slicer?
Slicing raw beef thinly and evenly without a motorized meat slicer can be challenging for making grilled beef skewers or carpaccio. However, there are some tips for doing this safely and simply without a meat slicer that will save you frustration – and finger tips.
How do you cut a thin piece of cooked meat?
Follow these steps for perfectly thin slices of cooked meat: 1. Place the piece of cooked meat on your cutting board and cover it with cheesecloth or a cloth napkin. 2. Apply oil or butter to both sides of your sharp kitchen knife before each slice. 3. Use a meat tenderizer (if needed) to break down tough fibers in the meat before slicing. 4.
How do you cook thin sliced beef?
If you’re using frozen thin sliced beef, make sure to defrost it completely in the refrigerator before cooking. This helps maintain the moisture and ensures even cooking. 3. Tenderize the Meat Using a meat mallet, gently pound the thin sliced beef to tenderize it. This step helps break down the muscle fibers, making the beef more tender and juicy.
How do you slice cooked meat without a slicer?
Slice the cooked meat into thin slices no more than 1/8 inch thick using even pressure and smooth strokes. 5. Continue until all of the cooked meat has been thinly sliced, then enjoy! With these tips and tricks, you’ll be able to make perfect slices of cooked meat without the need for a fancy slicer.
What cuts of beef are thin sliced?
Frequently Asked Questions About Thinly Sliced Beef Flap steak, sirloin steak, ribeye, top round, and bottom round are some of the cuts of beef that are frequently thin sliced. These cuts are excellent for thinly slicing because they are frequently lean and have a uniform texture.