If you are going to fry beef, then the first thing to do is choose the right meat. It's no secret that chefs prepare different parts of the carcass in different ways: some parts are used for minced meat, others are better to cook, and the softest and most tender meat can be fried. For this purpose, a tenderloin, the so-called thin edge, and sirloins are most suitable.
It is necessary
-
- meat at the rate of 200-250 g per person;
- vegetable oil;
- salt
- ground black pepper.
Instructions
Step 1
Wash the meat and dry it with a towel: it is not necessary that excess moisture gets into the pan during frying, firstly, there will be less splashes, and secondly, due to moisture, the fat will cool and a crust will form on the meat more slowly, which should protect it from loss juice.
Step 2
Cut the meat across the grain into pieces 1, 5-2 cm thick and beat well with a special hammer. If you don't have one, a wooden potato grinder or even a dough rolling pin will do. It is convenient to beat the meat by placing it between two layers in cling film: this will save you from splashes, and it will be more convenient to turn the meat over to beat on both sides.
Step 3
Pour vegetable oil into a skillet and heat it until a slight haze appears. Spread the beaten meat in the pan, but not too tightly together, and fry until a crust appears, then turn over and fry the other side in the same way. This fast frying is necessary to keep the meat juicy. For a quick crust, you can also use the breading method in flour or roll the meat first in a beaten egg, and then in flour. Which method to choose is a matter of taste.
Step 4
After the meat is browned, reduce the heat or set the skillet aside on a lighter burner, season with salt and pepper, and continue to fry for another two minutes on each side. The meat is ready if it is not a pink juice that flows out of it, but a clear one. Beef, unlike pork, can be eaten not completely fried, so to speak, with blood. Some people find that fully-done meat becomes dry, and prefer medium-rare beef, in which the meat inside the piece remains slightly undercooked. If you look at such a piece on a cut, you can see that its crust is dark, and the flesh inside the piece remains pink.
