How to Cook Shaved Beef for Quick, Flavorful Meals

Shaved beef is a thin cut of meat that cooks in mere minutes while still delivering big, beefy flavor. Its ultra-thin slices make shaved beef a speedy protein perfect for hectic weeknights. This versatile ingredient can be used in all sorts of quick skillet dinners, stir fries, sandwiches, rice bowls and more once you know the best techniques for cooking it.

This article will explain what exactly shaved beef is, provide tips on how to cook it properly, and suggest delicious ways to use shaved steak in your everyday cooking.

What is Shaved Beef?

Shaved beef, also called shaved steak, is beef that has been sliced paper thin, usually 1⁄8 inch thick or less. It can come from a variety of cuts like sirloin, flank, skirt, or ribeye. The uniform thinly sliced pieces allow the meat to cook fast while still becoming crispy and browned.

You can find packaged shaved steak ready to go at many grocery stores. Or, ask your local butcher to run steaks through their meat slicer to custom cut shaved beef for you. At home, partially freeze beef to make it easier to slice thinly yourself.

Compared to typical cubed beef, the shaved cut has several advantages:

• Cooks in just 1-2 minutes
• Gets crispy browned edges
• Works in stir fries, sandwiches, etc.
• More economical than steaks

Keep reading for tips on how to cook shaved beef perfectly every time.

How to Cook Shaved Beef on the Stovetop

Pan-searing over high heat is the easiest and most flavorful way to cook shaved steak. Here is a simple stovetop method:

1. Pat the beef dry – Make sure slices are very dry before cooking. Excess moisture causes steaming versus browning.

2. Toss with a starch – Coat with a thin layer of cornstarch, arrowroot, or tapioca starch. This helps the slices crisp up.

3. Use a large nonstick skillet – Cook in batches to avoid overcrowding. Nonstick prevents sticking.

4. Get the pan very hot – Shaved beef only needs 1-2 minutes of direct contact with high heat to fully cook.

5. Add oil and immediately add beef – Add just enough oil to coat the bottom of the pan. Once oil is hot and shimmering, add the meat.

6. Cook undisturbed for 1 minute – Let the first side brown before flipping. Don’t move the meat around or it won’t get crispy.

7. Flip and cook for just 1 more minute – The second side cooks even faster. Watch closely to avoid overcooking.

8. Transfer to a plate and wipe skillet – Get crispy bits off the bottom of the pan before cooking the next batch.

9. Cook remaining beef in batches – Repeat steps until all the shaved steak is browned. Then use in your desired recipe.

It only takes 60-90 seconds total cooking time per batch thanks to the thinness of the beef.

Shaved Beef Cooking Tips

• Use tongs to place each slice separately so they don’t stick together.

• Add butter or extra oil if the pan looks dry between batches.

• If pan is overcrowded, the beef will steam instead of sear.

• Cook in 2-3 batches to get the best browning.

• Don’t walk away! This thin cut overcooks quickly.

• Let meat rest a minute before slicing for stir fries or sandwiches.

How to Use Shaved Beef

Shaved steak is extremely versatile. Here are some delicious ways to use it:

Stir fries – Quickly brown then add vegetables and sauce.

Fajitas or tacos – Cook with peppers and onions for easy fillings.

Sandwiches – Pile on subs or hoagies for cheesesteaks or French dips.

Rice bowls – Top grains with seared beef and drizzle with sauce.

Noodle bowls – Toss with ramen, pho, lo mein or chow fun noodles.

Salads – Sprinkle on top of greens for an easy protein addition.

Omelets or scrambles – Mix in for a hearty breakfast.

Snacks – Serve appetizer portions on skewers or in lettuce cups.

Casseroles or bakes – Mix with sauce and veggies then bake.

With flavorful browning in mere minutes, shaved steak can seamlessly transform blah grains, noodles, and veggies into satisfying meals.

Best Shaved Steak Marinades and Sauces

To take your shaved beef to the next level, consider marinating before cooking or tossing with pre-made sauces:

• Teriyaki – A sweet soy glaze is perfect with shaved steak.

• Bulgogi – Korean marinade with soy, sesame, garlic, and ginger.

• Fajita seasoning – Southwestern flavors like chili powder, cumin, and lime.

• Steakhouse marinade – Umami additions like Worcestershire and smoked paprika.

• Thai Peanut – Stir fry sauce with red curry paste and peanut butter.

• Sweet and sour – Pineapple juice, vinegar, ginger and garlic.

• Sesame stir fry sauce – Toasted sesame oil, hoisin, rice wine vinegar.

• Chimichurri – Fresh herb sauce from parsley, cilantro and oregano.

Let the thin shaved beef soak up bold flavors in minutes versus hours.

What to Serve with Shaved Steak

Some tasty side options and pairings for shaved beef meals:

• Rice – White, fried, vegetable, cauliflower

• Noodles – Ramen, lo mein, pad thai, linguine

• Potatoes – Baked, mashed, fries, tots

• Veggies – Broccoli, peppers, onions, carrots

• Greens – Spinach, kale, romaine, cabbage

• Bread – Rolls, naan, tortillas, garlic bread

• Cheese – Cheddar, pepper jack, provolone, Parmesan

• Condiments – Salsa, guacamole, sour cream, siracha

Pick items that complement your chosen cuisine theme or flavor profile.

Shaved Steak Shopping and Storage Tips

When buying and storing shaved beef:

• Look for bright red color without dry or brown spots.

• Opt for thin slices ideally around 1⁄8 inch or less.

• Packages are often 1⁄2 to 1 pound, but bulk deli cuts work too.

• Store for 2-3 days max in the coldest part of your fridge.

• Freeze for longer storage up to 3 months in airtight packaging.

• Thaw frozen shaved steak overnight in the fridge before cooking.

• Avoid refreezing any you don’t use to maintain quality.

Is Shaved Steak Healthy?

While not the leanest cut, shaved steak has nutritional advantages:

Lower calorie – The thin slices yield smaller protein portions versus a big steak.

Easy to trim – Visible fat cap on edges can be easily cut off before cooking.

Quick cooking – Less time exposed to high heat than braising or grilling.

Fat drips away – Excess fat renders out while pan searing.

Economical – Costs just a fraction of steakhouse steaks or roasts.

More iron than chicken – Beef provides more bioavailable heme iron than white meat.

In moderation as part of an overall healthy diet, enjoying shaved steak 1-2 times a week offers nutritional benefits.

Cooking Shaved Beef Safely

To safely handle and cook shaved steak:

• Store in fridge 40°F or below until ready to cook.

• Thaw frozen beef overnight in the refrigerator.

• Pat dry with paper towels before cooking to prevent splattering.

• Use a food thermometer to confirm 165°F internal temp.

• Discard any marinade used before cooking to avoid bacteria.

• Don’t leave sitting out at room temp more than 2 hours total before cooking.

• Refrigerate leftovers within 2 hours and reheat fully to 165°F before eating.

Follow these tips to protect yourself and your family from potential foodborne illnesses when cooking with raw meat.

The Takeaway on Cooking Shaved Beef

Thanks to its thin profile, shaved steak cooks up quickly in the skillet with delicious crispy browned edges. Let it shine in an array of worldwide cuisine from fajitas to pho. Just remember to sear over high heat for 1-2 minutes per batch.

Pair it with noodles, rice, and veggies for fast, family-friendly meals. Consider marinating for extra flavor. With proper handling, storage, and cooking, shaved beef can be a nutritious addition to your diet.

So next time you need dinner on the table pronto, reach for shaved steak for lightning-fast protein the whole family will devour.