RECIPE FOR THINLY SLICED BEEF RECIPES

Steps:

• Place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch. Pat dry the meat using a paper towel, then season on both sides with salt and pepper. Sprinkle flour over a plate or baking sheet and coat the beef in flour on one side. Shake any excess flour off.
• Place a skillet over high heat. Add the butter and oil. When the butter melts, add the beef steaks with the clean side down. Don't overcrowd the pan; work in batches of a few thin-cut steaks. Pan-fry for 1 - 2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.
• Pour wine into the same skillet. Using a spoon, scrape all the flavors from the bottom of the pan. Cook for a minute for the alcohol to evaporate, then pour the wine over the steaks on a plate. Add butter, diced shallot, and flour to the same pan. Saute for 6 - 8 minutes over low heat. Add the minced garlic, and cook for another minute.
• While continuously stirring with a whisk, slowly pour in the broth or water until combined. Add the thyme and bay leaf. Bring to a boil, then immediately reduce the heat to the lowest temperature. Add the beef, cover with a lid and cook for 2 hours to 2 1/2 hours, or until the schnitzels are super tender. Serve with your favorite side dish.

Steps:

• Preheat your oven to 360 degrees F and grease a baking sheet.
• Season your beef flank generously with salt and pepper.
• Heat up 1 tablespoon of oil in a wide skillet over high heat. Add your beef and sear evenly on all sides for roughly 3 minutes each side.
• Transfer it into your baking sheet and roast it in the oven for roughly 8 minutes (medium doneness) or up to your desired doneness.
• While your flank is roasting, heat up the remaining oil in a deep skillet or soup pot over medium-high heat. Add garlic, ginger, and white parts of the spring onions. Saute until translucent and slightly golden.
• Add the sugar, soy sauce, and broth. Boil the both for roughly 8 minutes until it has slightly reduced.
• Once your beef flank is roasted to your preference, briefly rest it on cooling racks and slice into 2 millimeter strips.
• Add the snow peas and noodles into the broth. Simmer for 5 minutes, until vegetables are fully cooked through and noodles are still al dente.
• Adjust seasoning to taste with salt and pepper then stir.
• Portion your noodle soup into serving bowls, serve with 2 ounces of your beef strips and 1 tablespoon of the green parts of the spring onions, and serve immediately.