thin sliced beef recipe

The Best thin sliced beef recipe

Thinly Sliced Beef with Garlic Butter Sauce

4.5 from 1220 votes

A quick and flavorful dish featuring tender thinly sliced beef cooked with a rich garlic butter sauce. Perfect for a weeknight dinner with minimal effort.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Beef

• 1.5 lbs thinly sliced beef (sirloin or flank steak)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

For the Garlic Butter Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ½ cup beef broth
• Salt and pepper to taste

👨‍🍳Directions

1. 1
   Pat the beef slices dry with paper towels and season generously with salt, black pepper, and garlic powder.
2. 2
   Heat olive oil in a skillet over medium-high heat. Add the beef slices in a single layer and cook for 2–3 minutes per side until browned but still slightly pink in the center.
3. 3
   Remove beef from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
4. 4
   Pour in the beef broth and lemon juice, then add dried oregano. Simmer for 2–3 minutes until slightly thickened. Season with salt and pepper if needed.
5. 5
   Return the beef to the skillet, spooning the garlic butter sauce over it. Cook for another 1–2 minutes to let the flavors meld. Serve hot.

🔧Equipment

• Cutting board
• Sharp knife
• Large skillet or frying pan
• Wooden spoon
• Fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 65🧂Sodium: 750🌾Total Carbs: 3🥦Dietary Fiber: 3g🍬Sugars: 1🥩Protein: 35

📝Notes

Tips

• For extra tenderness, let the beef rest for 5–10 minutes after cooking before serving.
• Use a meat thermometer to ensure beef reaches an internal temperature of 145°F (63°C) for medium-rare.
• Substitute beef broth with vegetable broth for a vegetarian option (replace beef with mushrooms or portobello caps).
• Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Variations

• Add sliced bell peppers or onions to the skillet for extra crunch.
• Top with fresh parsley or cilantro for garnish.

❓ Frequently Asked Questions About Thinly Sliced Beef with Garlic Butter Sauce

What is the best cutting technique for achieving thin slices of beef?

To achieve perfectly thin slices of beef, start by selecting a thick cut like sirloin, ribeye, or strip steak. Freeze the steak for about 30 minutes before slicing to firm it up, making it easier to cut thinly. Use a sharp chef’s knife and cut against the grain for even slices. For consistency, slice the steak on a cutting board set on a stable surface, applying light, even pressure. A mandoline slicer can also be used for uniform thin slices, but ensure the blade is sharp and the steak is frozen for safety.

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How long should I marinate the beef before slicing thinly?

If you’re marinating the beef, it’s best to do so for at least 2–4 hours (or overnight for deeper flavor penetration). For dry rubs or quick marinades, 1 hour is sufficient if you’re slicing right after. Avoid marinating for too long (over 24 hours), as it can make the beef mushy. If slicing thinly, marinate the steak just before cutting to maintain tenderness—never marinate frozen beef unless you’re slicing immediately afterward.

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Why does my beef turn out tough after slicing thinly?

Thinly sliced beef can become tough due to overcooking, under-marinating, or poor cutting technique. If the steak was not cooked to the right temperature (e.g., over 145°F/63°C for medium-rare), the muscle fibers will break down improperly. To prevent this, cook the steak to your desired doneness (use a meat thermometer) and slice immediately after removing it from the heat while it’s still warm. Avoid slicing too thickly—opt for ½-inch slices max for tenderness. Resting the steak for 5–10 minutes before slicing also helps retain juices.

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Can I use a mandoline slicer for thin beef slices, and what safety tips should I follow?

Yes, a mandoline slicer is ideal for consistently thin beef slices, but safety is critical. Always freeze the steak for 30–60 minutes before slicing to prevent it from sliding. Use a thin, sharp blade (like a ½-inch setting) and cut slowly while holding the steak firmly against the guide to avoid slipping. Wear cut-resistant gloves and keep fingers away from the blade’s path. If the steak is too thick, slice it in layers rather than one thick cut to reduce risk. Never use a mandoline on raw meat if you’re unsure—some models require freezing.

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How do I prevent beef from sticking to the cutting board or knife while slicing?

To keep beef from sticking, pre-freeze the steak (as mentioned earlier) to firm it up. Use a sharp knife (dull blades cause resistance and tear the meat). For extra ease, lightly dampen the cutting board with water or oil before slicing. If the beef is still sticky, try slicing on a plastic wrap (place a sheet over the board and cut through it) or use a non-stick cutting board. A light spray of oil on the knife or board can also help. Avoid pressing too hard—let the knife glide smoothly.