Cooking thin sliced frying steak...

zippychick

kirsty822001 wrote: »

:j Many thanks to you all
I am confident i can use it for a lovely meal now.
I love this forum ;-)

I did look for a thread first Zippy ,,dunno why i couldnt find it, my searching skills are not too good, have followed tips but it usually takes me ages to find anything or i dont find it,,,or i get disctracted by lots of other fab info ;-)
I may even join in a challenge or 2 soon ;-)

Don't you worry yourself, you will get the hang of it ok

This thread taught me how to search

homealone_2

i have just bought 3 rather large frying steaks from the supermarket that were reduced from £7.10 to £4.00. have never cooked them before, they look too thin to be fried and eaten as is but also not the same size or shape for steak to be used to stew or braise??? any ideas anyone one :j ah actually just hit nail on head could i perhaps put all 3 in casserole dish with onions and gravys till tender???

gibson123

Frying steak is supposed to be fried very quickly, it is most commonly used as beef stir fry, but more than 2 or 3 minutes it goes tough. The easiest way to cook it is to stir fry with onions and/or other vegetables. i don't think casseroling would improve it any.

Pink.

Hi homealone,

Thin frying steak either needs to be flash fried quickly or cooked gently for a long time. Anything in between and it tends to result in tough meat.

This thread may help:

Cooking thin sliced frying steak...

I'll add your thread to that one later to keep the advice together.

Pink

gibson123

Ha ha just went to the fridge to see what I fancy for dinner tonight, I spotted the salsa lurking and instantly thought beef fahitas. Wish i had your frying steak instead of my lamb chops...

Stephen_Leak

MEAT STIR FRY

Serves 2

INGREDIENTS

250g of beef, lamb or pork, chicken or turkey, or prawns
½ a bunch of spring onions
1cm (½ inch) piece of fresh ginger
1 teaspoon of corn flour
250ml of water
3 tablespoons of oil
¼ of a teaspoon of ground black pepper
1 teaspoon of salt
1 tablespoon of sesame oil
2 tablespoons of dark soy sauce
1 teaspoon of sugar

DEFROSTING

If you are using frozen meat, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 6 hours.

METHOD

Cut the meat across the grain into 2mm to 3mm (1/8 inch) slices. Cut each slice into 4cm (2 inch) lengths. If you are using prawns, use them whole. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then chop them into thin slices. Peel the ginger and chop it into tiny pieces.

Put the corn flour into a cup and add the water, a bit at a time. Stir each time to make sure it is smooth.

Put 2 tablespoons of the oil into a frying pan or wok on a medium heat. Add the vegetables. Fry for 2 minutes. Stir frequently to stop them sticking. Remove them and put them on a plate.

Add the remaining tablespoon of oil, ginger and spring onion. Fry for 1 minute. Stir frequently to stop them sticking.

Add the pepper, salt, sesame oil, soy sauce and sugar. Put the vegetables back in. Add the corn flour mixture. Fry for 3 minutes until the sauce thickens, Stir frequently to stop it sticking.

ADDITIONS & ALTERATIONS

Use ¼ of a teaspoon of five spice powder or ground Sichuan pepper instead of the black pepper.

Add ½ a tablespoon of dry sherry or rice wine.

For a hot Sichuan-style version, add 1 teaspoon of chilli powder,

Serve with boiled rice, or with boiled or fried noodles. Rice will take longer to cook than the stir fry, so put it on while you are preparing the ingredients.

TIPS

It is easier to slice meat very thinly, if it is partially frozen. If the meat has been frozen, slice it before it is completely defrosted. If the meat is fresh, put it in the freezer for 30 minutes before slicing.

This cooks very quickly, so get all the ingredients prepared and measured out beforehand, and then put them on plates or in bowls in the order that they go into the pan or wok.

anniemf2508

frying steak is perfect for philly cheese steak.....slice the steak into thin strips and fry with some sliced onion, put onto a nice bit of crusty bread or roll top with strips of processed cheese and put under the grill until the cheese has melted

rachbc

Its ok for a steak sarnie, stir fry, fajitas etc

seabright

if you aren't wanting to use it now, slice ready for stir-frying, then flat-freeze and bag up so you can just remove how much you need for a stir-fry.

Fosterdog

anniemf2508 wrote: »

frying steak is perfect for philly cheese steak.....slice the steak into thin strips and fry with some sliced onion, put onto a nice bit of crusty bread or roll top with strips of processed cheese and put under the grill until the cheese has melted

I was thinking philly cheese steak too but do it differently

Marinade strips of beef in BBQ sauce, season, flash fry. Add chopped peppers (and onion if you want) add mozzarella and cheddar (mozzarella makes it go really gooey and leaves almost a sauce in the bottom of the pan that I like to pour over at the end but OH prefers it without)

put a nice mound of the beefy goo on top of lightly toasted crusty bread/roll/ciabatta/panini

Serve with a nice refreshing side salad