How to Cook Shaved Beef for Quick, Flavorful Meals

Shaved beef is a thin cut of meat that delivers big beefy flavor fast. With slices thinner than paper, it cooks in just 1-2 minutes while getting crispy browned edges. This speedy ingredient is perfect for hectic weeknights. You can use shaved steak in all kinds of quick skillet dinners, stir fries, sandwiches, rice bowls and more.

In this article, I’ll explain what shaved beef is, provide tips for cooking it right, and suggest delicious ways to use it in your everyday cooking. Let’s get started!

What is Shaved Beef?

Shaved beef, also called shaved steak, is beef sliced paper thin – usually 1⁄8 inch or less. It can come from cuts like sirloin, flank, skirt, or ribeye. The uniform thin slices allow the meat to cook lightning fast while still getting crispy and browned.

You can find packaged pre-sliced shaved steak at many grocery stores. Or have your butcher run steaks through their slicer to custom cut it for you. At home partially freeze beef to make it easier to slice thinly yourself.

Compared to normal cubed beef shaved steak has advantages

• Cooks in just 1-2 minutes
• Gets crispy browned edges
• Works in stir fries, sandwiches, etc.
• More economical than steaks

Keep reading for tips on cooking perfect shaved beef every time.

How to Cook Shaved Beef on the Stovetop

Pan searing over high heat is the easiest, most flavorful way to cook shaved steak. Follow this simple stovetop method

1. Pat the Beef Dry

Ensure slices are very dry before cooking to prevent steaming. Blot with paper towels.

2. Toss with Starch

Coat lightly with cornstarch, arrowroot, or tapioca starch to help crisp the meat.

3. Use a Large Nonstick Skillet

Cook in batches to avoid overcrowding. Nonstick prevents sticking.

4. Get the Pan Very Hot

Shaved beef only needs 1-2 minutes of direct high heat contact to fully cook.

5. Add Oil and Immediately Add Beef

Once oil is hot, shimmering, add the meat. Use just enough oil to coat the pan.

6. Cook Undisturbed for 1 Minute

Let the first side brown before flipping. Don’t move it around.

7. Flip and Cook for 1 More Minute

The second side cooks even faster. Watch closely.

8. Transfer to a Plate and Wipe Skillet

Remove crispy bits before cooking the next batch.

9. Cook Remaining Beef in Batches

Repeat until all shaved steak is browned.

It only takes 60-90 seconds total cooking time per batch thanks to the thinness.

Shaved Beef Cooking Tips

• Use tongs to place slices separately so they don’t stick together.
• Add butter or oil if the pan looks dry between batches.
• If overcrowded, the beef will steam versus sear.
• Cook in 2-3 batches for best browning.
• Don’t walk away – it overcooks quickly!
• Let meat rest 1 minute before slicing for stir fries/sandwiches.

How to Use Shaved Beef

Shaved steak is extremely versatile. Here are some delicious ways to use it:

• Stir fries – Quickly brown then add veggies and sauce.
• Fajitas or tacos – Cook with peppers and onions for easy fillings.
• Sandwiches – Pile high on subs or hoagies for cheesesteaks or French dips.
• Rice bowls – Top grains with seared beef and drizzle sauce over.
• Noodle bowls – Toss with ramen, pho, lo mein or chow fun noodles.
• Salads – Sprinkle on top of greens for an easy protein addition.
• Omelets or scrambles – Mix in for a hearty breakfast.
• Snacks – Skewer appetizer portions or serve in lettuce cups.
• Casseroles or bakes – Mix with sauce and veggies then bake.

With flavorful browning in mere minutes, shaved steak can instantly elevate boring grains, noodles, and veggies into satisfying meals.

Best Shaved Steak Marinades and Sauces

To take your shaved beef next level, consider marinating before cooking or tossing with ready-made sauces:

• Teriyaki – A sweet soy glaze pairs perfectly with shaved steak.
• Bulgogi – Korean marinade with soy, sesame, garlic, and ginger.
• Fajita seasoning – Southwestern flavors like chili powder, cumin, and lime.
• Steakhouse marinade – Umami from Worcestershire and smoked paprika.
• Thai Peanut – Stir fry sauce with red curry and peanut butter.
• Sweet and sour – Pineapple juice, vinegar, ginger and garlic.
• Sesame stir fry sauce – Toasted sesame oil, hoisin, rice wine vinegar.
• Chimichurri – Fresh herb sauce with parsley, cilantro and oregano.

Let the thin shaved beef soak up bold flavors in minutes versus hours.

What to Serve with Shaved Steak

Some tasty side dish options and pairings:

• Rice – White, fried, cauliflower
• Noodles – Ramen, lo mein, pad thai, linguine
• Potatoes – Baked, mashed, fries, tots
• Veggies – Broccoli, peppers, onions, carrots
• Greens – Spinach, kale, romaine, cabbage
• Bread – Rolls, naan, tortillas, garlic bread
• Cheese – Cheddar, pepper jack, provolone, Parmesan
• Condiments – Salsa, guacamole, sour cream, sriracha

Pick items that complement your chosen cuisine theme or flavors.

Shaved Steak Shopping and Storage Tips

When buying and storing shaved beef:

• Look for bright red color without dry/brown spots.
• Opt for thin slices ideally 1⁄8 inch or less.
• Packages are often 1⁄2 to 1 pound, but bulk deli cuts work too.
• Store for 2-3 days max in the coldest part of your fridge.
• Freeze for longer storage up to 3 months in airtight packaging.
• Thaw frozen shaved steak overnight in the fridge before cooking.
• Avoid refreezing any leftovers to maintain quality.

Is Shaved Steak Healthy?

While not the leanest cut, shaved steak has advantages:

• Lower calorie – Smaller portions versus a big steak.
• Easy to trim – Visible fat cap on edges can be cut off pre-cooking.
• Quick cooking – Less time exposed to high heat than braising/grilling.
• Fat drips away – Excess fat renders out while pan searing.
• Economical – Much cheaper than steakhouse steaks or roasts.
• More iron than chicken – Beef has more bioavailable heme iron than white meat.

In moderation as part of a healthy diet, enjoying shaved steak 1-2 times a week can be nutritious.

Cooking Shaved Beef Safely

To safely handle and cook shaved steak:

• Store at 40°F fridge temp or below until ready to cook.
• Thaw frozen beef overnight in the fridge.
• Dry thoroughly with paper towels before cooking to prevent splattering.
• Use a food thermometer to confirm 165°F internal temperature.
• Discard any marinade used before cooking to avoid bacteria.
• Don’t leave at room temperature more than 2 total hours before cooking.
• Refrigerate leftovers within 2 hours and reheat fully to 165°F before eating again.

Follow these tips to protect yourself and your family from potential foodborne illnesses when cooking raw meats.

The Takeaway

Thanks to its thin profile, shaved steak cooks up quickly in the skillet with delicious crispy browned edges. Let it shine in diverse cuisines from fajitas to pho. Just remember to sear over high heat for 1-2 minutes per batch.

Pair it with noodles, rice, and veggies for fast weeknight meals. Consider marinating for extra flavor. With proper handling, storage, and cooking, shaved beef can be a healthy addition to your diet a couple times a week.