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Habanada's Cheap and EZ Eats: First Course - Salt and Pepper Beef
Posted by Clyde
Tuesday, July 22, 2008 5:58 PM


One dish I remember growing up was a dish that involved thin meat. It was simple, but yet oh-so-ono!


Salt and Pepper Beef

Ingredients
thinly sliced beef, such as teriyaki or butter yaki (shabu shabu is too thin)
kosher salt
pepper
oil

Optional
your favorite dipping or steak sauce

Instructions:
1. Salt and pepper one side of thinly-sliced beef. Since the slices are thin, you do not need to season both sides or it will be too salty. [You may want to consider using less salt if you like to use a dipping sauce or steak sauce.]

2. Dredge the seasoned beef in flour; shake off excess. Lay seasoned/floured beef on a plate.

3. Heat up a frying pan on high heat; drizzle a little oil into the pan. When the oil is hot, place some of the beef into the pan, dropping the heat to medium, if necessary. You want the pan to be hot enough to give a nice color to the beef, yet not burn it. Do not crowd the pan, as this will cause the beef to boil its own juices rather than browning up nicely. With each new batch, you may have to raise the heat to start it off with a nice sizzle.

4. When the first side is nicely browned, flip the slices over and continue cooking the other side. When fully cooked, removed to a plate with paper towels.

5. Serve in whole slices, or slice them up prior to serving.

6. Eat as-is, with ketchup and Worcestershire, or your favorite steak sauce.

Note: In Hawaii you can easily find pre-sliced beef such as “butter yaki” or “teriyaki”. Stay away from “shabu shabu” slices as it is a bit too thin.

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