Diced beef is a delicious addition to a wide variety of dishes. From stews and soups to pizza and pastels, diced beef can add protein to a variety of dishes from around the world. In general, beef is cooked by grilling in a frying pan or sautéing. Both techniques can cook all parts of the meat quickly. The method you use depends on your personal taste and your desire to cook a particular dish.
Ingredients
Sauteed Diced Beef
- 250 grams of boneless steak or beef cut into cubes ready to use
- 4 cloves of garlic, thinly sliced
- 15 ml all-purpose flour
- 15 ml salt
- 15 ml pepper
- 60 ml olive oil, divided into four
- 15-8 ml chopped rosemary
- 160 ml pure white wine
Grilling Diced Beef in a Frying Pan
- 500 grams of beef steak has outside (little fat) or ready-made diced beef
- 30 ml butter
- Kosher salt
- Fresh black pepper
- Oil
Step
Method 1 of 2: Sauteed Beef Diced
Step 1. Remove the fat from the meat
Use a kitchen knife to remove excess fat from the meat. Position the knife between the fat and the meat. When cutting, make sure the fat is stretched tightly and parallel to the cutting board for better accuracy. Use smooth chopping motions and start at the top of the meat.
Step 2. Slice the meat into cubes
Cut the steak lengthwise with a width of less than 2.5 cm. From here, you can start cutting them into cubes. You can skip this step if you use ready-made diced beef.
Remove any large chunks of fat, cartilage, or silver membranes that you missed in step 1
Step 3. Mix the diced beef with flour, salt and pepper in a medium bowl
Add the beef pieces and stir until the spices are evenly distributed.
If you prefer seasoned meat, place your preferred seasoning in a shallow bowl and add the meat. Cover the bowl and let sit for 2 hours or overnight. Common ingredients include oil, vinegar, ginger, onions, garlic, and Worcestershire sauce
Step 4. Heat the oil in a frying pan and cook the beef in turns
Heat 1.5 tablespoons of oil in a skillet over medium heat. Cook the cutlets in the oil in 2 or 3 batches for 2 minutes per batch. Be careful not to splash the oil or overfill the pan.
Step 5. Check the pan to make sure the meat is cooked properly
Use a spatula or food thermometer to make sure the cuts of meat are well cooked. Add 1.5 tablespoons of oil until the meat is no longer pink on the outside and cooked through on the inside. Transfer the meat to a plate when done.
Cutlets should have a minimum temperature of 52 °C and 71 °C for medium-well doneness. Medium-rare maturity was obtained at 54 °C, while the medium was at 60 °C
Step 6. Make your own seasoning
Cook the garlic and rosemary in the remaining oil in a skillet over medium heat for 1 to 2 minutes or until they turn golden. Add the wine, then add 22 grams of salt and 22 grams of pepper. Scrape the brown liquid on the pan until it has reduced by half.
Step 7. Heat the beef pieces
Put the diced meat into the pan with the spices. Stir gently until it is heated evenly. If unsure, insert a thermometer and make sure it reaches 57 °C.
Step 8. Pair the beef with your favorite side dish
Fresh steamed vegetables, salads, and baked potatoes are the most common choices. You can also use cuts of meat as a protein addition to other dishes, such as stews, pasta, or pizza.
Method 2 of 2: Burning the Cutlets in the Frying Pan
Step 1. Remove the fat from the meat
Use a kitchen knife to cut off the excess fat from the beef. Cut the part between the fat and the meat while pulling the fat so that it is firm and parallel to the cutting board. Finely chop the fat starting at the top.
Step 2. Cut the meat into small dice
Once cut, the width of each piece of meat will be less than 2.5 cm. Now, you can cut it into smaller pieces like minced meat. If you purchased a ready-made cutlet, move on to the next step.
Wipe off any excess fat, bone, or silvery membrane that remains from the first step
Step 3. Season the beef with salt and pepper
Sprinkle kosher salt and ground pepper to taste on the meat. To even out the seasoning, turn the meat a few times until it's fully coated in the spices. Add spices or other seasonings to add flavor.
To marinate the meat, combine the beef and all the spices in a shallow bowl. Cover the bowl and let it rest for at least 2 hours or overnight. The most popular marinades include oil, vinegar, ginger, onions, garlic, and Worcestershire sauce
Step 4. Mix the heated oil with the butter
Pour the oil into the skillet. Always make sure the oil coats the pan evenly. After that, heat the skillet over medium heat for 3 minutes. Once hot, add 2 tablespoons of butter, then wait until it melts and turns brown.
Step 5. Put the meat in the oil and butter mixture
Put the chopped meat in the pan without stacking it. You'll hear a sizzling sound when the piece of meat hits the pan (if it doesn't, it means the pan isn't hot enough).
Step 6. Cook the cutlets
Let the meat cook for 30 to 45 seconds. Once it turns brown on one side, flip it over with your spatula. After turning, let the meat sit for 30 to 45 seconds until the outside looks cooked (but not cooked on the inside).
Use a food thermometer to check the temperature. The ideal temperature is 63 °C
Step 7. Transfer the meat pieces and add the butter
Place each piece of meat on a clean plate and repeat steps 3 and 4 until they are all cooked. When everything has turned brown and is placed on a plate, pour the remaining butter over it.
Step 8. Done
Tips
Make sure each piece of meat is the same size so that it cooks evenly
Warning
- Just in case, make sure the temperature inside the meat is at least 57 °C before eating.
- When using hot oil, make sure there are no pets and children near you. Hold the pan with oven mitts and watch each cooking process carefully.
- Do not put water in the pan or hot oil.
- Keep the handle of the pan facing the stove to prevent it from bumping and falling to the floor.
