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How to cook beef tender and juicy when frying in a pan?

Beef is everyone's favorite meat. It has a rich taste and is very nutritious and healthy, which is why beef is a dietary product.

You can prepare a lot of dishes from beef, to suit any taste and budget. But perhaps one of the most beloved is fried beef in a frying pan. Novice cooks are interested in how to cook it in a frying pan so that the meat is juicy and tender and does not dry out when frying. In this article we will reveal the secrets of how to properly fry beef, and we will also share the most popular recipes for fried meat.

What is the best meat to choose for frying?

If you plan to grill your meat, don't choose very stringy beef. It is best to cut from those areas where the muscles were not overloaded with work. For example, the back cut contains an average amount of fat and meat in order to make it quite juicy when fried.

It is better to throw pieces with veins, cartilage, bones, ribs for cooking or baking. These pieces of meat require long-term cooking at low temperatures. Only then will the collagen contained in the fibers be digested, and the meat will be tender. Otherwise, when frying in a frying pan, you risk getting a finished dish that will taste harsh and unsuitable for eating.
When choosing appetizing pieces of meat, give preference to slices or steaks. The so-called marbled beef comes out especially tasty when fried in a frying pan. This meat represents an unusual breed of bulls, which were raised under the best conditions and fattened for several months before slaughter. This is how a small, narrow fat layer between the meat is achieved, which is highly valued by restaurateurs.
When purchasing a suitable piece of meat, it is also recommended to pay attention to its freshness. Beware of weathered pieces that are very dark in color. The age of the animal also matters; it is better to give preference to young veal.

You can tell if the meat in front of you is fresh by smell. A suitable piece will smell pleasant and have no additional odors.

After choosing a suitable piece, we begin to prepare our dish. Here are a few simple recipes for frying beef in a frying pan, and we’ll share the secrets of how to create meat juicy and tender on the inside.

Beef fried with vegetables

Beef fried with vegetables is one of the most popular options for preparing meat in a frying pan. Vegetables go well with meat, complementing it and at the same time serving as a side dish.

You can find different recipes for beef with vegetables. We offer one of the most exciting options for fried beef. It will be complemented by the freshest cucumbers. Isn't it an extraordinary selection of products?

As you might have guessed, this dish belongs to one of the variants of Chinese cuisine . And in addition to the beef, we will fry it in a sweet and sour sauce, which will highlight the taste of this dish and make it a decoration for any table.

To make 6 servings of beef with vegetables, we will need the following ingredients:

400 g beef fillet;

two or three large cucumbers;

3-4 cloves of garlic;

fried sesame seeds - 30 g;

soy sauce 5 tablespoons;

one tablespoon of sugar;

one teaspoon of starch;

one reddish bell pepper.

Pour vegetable or olive oil into a deep frying pan, or preferably a wok. Let's carefully heat it up.
Cut the meat into thin strips. The thinner the better, but don’t overdo it, otherwise the meat will be dry.
Place the meat in a frying pan and fry it. During frying, excess moisture is boiled out of the beef, after which the meat begins to fry and obtain a golden crust. Immediately after this moment, you will need to add vegetables to the frying pan.
We prepare our carrots and bell peppers. Shred them finely into long strips.
Add vegetables to the frying pan with the meat. Mix all ingredients thoroughly and fry for one to two minutes.
Finely chop the garlic cloves or turn them into puree using a garlic press. Add them to the meat and vegetables, mix everything thoroughly and fry for another 3 minutes. During this period of time, the beef and vegetables will have time to become saturated with garlic and an unusual smell.
Peel the freshest cucumbers. After this, cut them into large slices. There is no need to cut the cucumber lengthwise, just cut it into pieces of three to 5 cm, any size.
Add cucumbers to the frying pan or wok with the meat and other vegetables. Mix everything, season with fried sesame seeds. You can add oyster sauce or other herbs and spices that you find appropriate. But in a traditional Chinese recipe, the main taste and smell of the dish is soy sauce.
In order to prepare fragrant soy sauce, which will be used to season beef and vegetables, we need to take:

5 tablespoons of soy sauce;
5 tablespoons of unstained cold water;
one tablespoon of sugar.

Thoroughly mix all the ingredients and immediately add one teaspoon of starch. Mix the sauce and add it to the meat and vegetables. After this, mix everything thoroughly in the frying pan.

Close our dish with a lid and reduce the heat to medium temperature. The dish will cook for another five to ten minutes, during which time the sauce will thicken and give the meat an extraordinary taste and smell.

Fried beef with vegetables goes well with a side dish of rice or mashed potatoes. Try this tasty dish; it’s very quick and easy to prepare.

Beef with onions

If you want to enjoy meat and are looking for a simple all-purpose recipe, beef fried with onions is perfect for your choice. In order to prepare this dish, you need to take fillet with a fatty layer, you can also get by with lean beef, in this case you need to add more vegetable oil and fry the meat a little longer.

Cut the fillet into small pieces. Before this, carefully wash the fillet and dry it. During frying, try not to let water get into the oil.
Pour vegetable or olive oil into a frying pan, heat it to medium temperature and place our meat there.
Next, fry the beef until the mixture has completely evaporated and the meat begins to brown. Salt and pepper the dish to taste. Basil and rosemary are successfully mixed with meat - if desired, you can add the freshest herbs or any herbs and spices to your taste.
Next, add a little water or meat broth to the pan, close the pan with a lid and reduce the heat to low temperature. This needs to be done so that the meat is properly stewed and is soft and juicy on the inside.
Usually the dish takes 30 - 40 minutes to prepare. During this period of time, the meat has time to soften. 10 minutes before readiness, cut the onion into half rings. Open the lid of the pan, add a little vegetable oil and evaporate the remaining water. Next, lightly fry our meat and add onions.
Carefully mix all the ingredients and fry for another 5 - 7 minutes until the onion becomes soft.

Cooking beef in a frying pan is very simple. But remember, if you decide to fry meat in a frying pan, you need to cook it for at least 30-40 minutes. During this period of time, the beef will have time to become soft, but remains juicy on the inside. Unlike pork, beef requires the longest heat treatment to become soft.

Prepare one of the dishes according to our recipe, and fried beef in a frying pan will amuse you with its smell and taste!

Beef cooked in a frying pan recipe

The Chinese method of quickly frying thinly sliced goods has long been established in virtually all kitchens, and ours is not.

beef with bone – more than 1 kg (or 500-550 g of pulp only)
1 large onion
3-4 tbsp. spoons of vegetable oil

Marinade

2-3 tbsp. spoons of soy sauce
1 teaspoon honey
1 teaspoon balsamic vinegar
2-3 pinches of ground ginger (or 0.5 teaspoon of freshly grated)

Sauce

1.5-2 tbsp. spoons of soy sauce
1 tbsp. heaped spoonful of starch
2 pinches of ginger
half a glass to a glass of water

Beef chops in egg

According to this usual recipe, we prepare juicy and savory chops from virtually any piece of beef. Just need it.

220-250 g beef pulp
1 fresh egg
0.5 tsp Herbes de Provence (other seasoning)
salt to taste
3-4 tbsp. spoons of vegetable oil

Quick beef chops

We prepare them from a small piece of beef with a bone. In the meantime, we also fry some potatoes and we have dinner for two.

beef with bone – about 600 g
salt pepper
2 tbsp. spoons of vegetable oil

Beef in sauce with green beans

A good method is to cook the most delicious beef in a sauce in a maximum of 30 minutes, and with something healthy too.

300 g beef pulp (shoulder, thick or narrow edge, sliced)
300 g green beans (frozen)
1 medium onion
2-3 cloves of garlic
60-80 ml soy sauce
ground pepper, salt
1 tbsp. spoon of flour (without a slide)
2-3 tbsp. spoons of vegetable oil

Beef Stroganoff

One of the best dishes of Russian cuisine, which is constantly popular even now. And, of course, like almost everyone else.

550-600 g beef slices (or the flesh of the shoulder blade, thick edge)
60-80 g tomato paste
100-120 g sour cream
2 onions
half a glass to a glass of hot broth or water
1 tbsp. level spoon of sugar
2-3 tbsp. spoons of flour for breading
salt pepper
60-80 ml vegetable oil

baked potato

1 kg potatoes
1-2 tbsp. spoons of vegetable oil
salt pepper
garlic, bay leaf

Instant fried beef with sauce

This is a recipe in which we cook juicy and tasty beef in 30 minutes.

550-600 g beef (shoulder, thick, narrow edge without bone)
2 reddish onions (large)
100-120 ml reddish wine
150-200 ml cream (fat content - at least 20%)
salt pepper
1 teaspoon sweet paprika - optional
0.5-1 teaspoon Herbes de Provence (other seasoning)
4-5 tbsp. tablespoons vegetable oil

Beef in sauce with celery

Fry small slices of beef, add to the sauce with celery, simmer for a couple of minutes - and you get something good.

600 g beef (cut, shoulder, thick or narrow edge)
salt pepper
4-5 tbsp. tablespoons vegetable oil

sauce

4-6 celery stalks
1 onion
2-3 cloves of garlic
80-100 ml lightly salted soy sauce
1 teaspoon honey
1 tbsp. spoon of flour

Beef, fried in pieces

This frisky dish, naturally, can be prepared from beef cuts (fillet), but we made sure that it would be suitable for frying and...

800-850 g beef pulp
2 tbsp. tablespoons vegetable oil for frying
salt – if the soy sauce is lightly salted

marinade

3 tbsp. spoons of soy sauce
2-2.5 tbsp. tablespoons olive or sunflower oil

Veal (beef) saltimbocca

For the production of saltimbocca from veal or beef - known since ancient times and still enjoying popularity.

600-700 g veal (beef)
thin slices of prosciutto (other dry-cured meat)
fresh sage leaves (or dried)
2 tbsp. tablespoons olive oil (other vegetable oil)
2 tbsp. spoons of butter
1 glass Marsala wine (other strong dessert wine)

Beef chops in nut crust

Beef chops are just tasty and easy to prepare.

How to cook beef so that it is soft and juicy in a frying pan

There are a huge number of methods on how to cook beef so that it is soft and juicy in a frying pan. Some people prefer pork because it is soft, but pork has its drawbacks. Beef, even old beef, can be cooked deliciously, and you just need to choose the right recipe. I will give just a few simple recipes for how to cook soft and juicy beef in a frying pan, which even a novice cook can handle.

How to cook beef steak at home in a frying pan?

Not everyone knows how to cook juicy beef in a frying pan. In good steakhouses, the meat comes out tender, juicy and fragrant to the point of dizziness (feeling of your own body moving in space or surrounding objects relative to your body) . How to cook a medium-rare beef steak at home in a frying pan so that it is as tasty as the chef’s in the restaurant?

In fact, there are secrets here and they start with the choice of meat. In almost all hypermarkets, meat departments sell meat already cut for steaks. This is the meat you need. Don’t take the most precious or the cheapest, but pay attention to what looks appetizing to you. Just make sure that the expiration date on this steak is in order. Immediately buy olive oil, butter, ground black pepper, dried garlic and salt. It is difficult to give a dose of spices, because it is done according to taste.

When you get home, don’t rush to immediately throw meat into the frying pan. Rub the steak well on all sides with a mixture of salt, pepper, and garlic, and let it sit on a plate for 20–30 minutes. The meat must be at room temperature, otherwise it will be raw and cool inside.

Pour olive oil into the pan until it completely covers the bottom, and turn on the heat under the pan. The oil must be perfectly warm before you start frying the meat, this is an important point.

Tongs are used to make steaks. This has its own meaning, and this specifically explains the juiciness of steaks. When turning over with tongs, the meat is not pierced, and the crust, which “seals” the juice inside, remains intact.

Very carefully place the meat on the heated frying pan and turn on the timer. The meat must be fried for exactly 1 minute, after which it must be turned over with tongs and fried on the other side for 1 minute. Tilt the pan so that the oil flows to one side, take the steak with tongs and fry the edges of the steak in a circle until it browns on all sides.

For a beef steak to be juicy, it needs a finishing touch. This is the main secret of steak that transforms the taste. Make the heat under the pan as low as possible. Cut a piece of butter and place it on top of the steak. A small piece is needed. For a steak weighing 250 grams, you need a piece of butter the size of a walnut. Lightly sprinkle the steak with dry garlic and wait until the butter has completely melted and the meat has absorbed it.

That's it, we can assume that the steak is ready. Transfer it to a plate and wait a bit. Beef steak should not be cut immediately after it is fried. The meat needs to be given time for the juice to be absorbed into its fibers, and this will take about 5 minutes. The wait is worth it, take my word for it. When cutting, the juice will not pour out onto the plate and splash in all directions, but will remain in the meat, making it indescribably tender and juicy.

Beef stewed in a frying pan

A common Russian dish is beef stewed in a frying pan with onions. If you have beef from the shin, the one called “for jellied meat” is what you need. Such meat contains gelling components that will prevent the meat from becoming tough when fried.

For production you need:

- 4 large onions;

— 100 grams of vegetable oil;

- salt, pepper to taste.

Wash the meat and remove films and tendons from it. They will not be fried or stewed, even if you spend the whole day on it. Cut the meat into bite-sized pieces. Salt and pepper it and place it in a deep frying pan with heated vegetable oil. First, you need to fry the meat over high heat for 10 minutes. Stir so that the meat does not burn. From above the meat already looks appetizing, but on the inside it is still completely raw.

Cut the onion into rings or half rings and stir it with the meat. Fry the meat and onions until the onion pieces become transparent. After this, pour half a glass of water or broth into the frying pan, turn the heat down and cover the frying pan with a tight lid. The beef and onions must be simmered in a frying pan for at least 40 minutes so that it is tender. Look under the lid from time to time and add a little more water as needed. Try a piece. With this method of preparation, stewed beef in a frying pan comes out very tender and fragrant. You can eat it even without a side dish or salad and it doesn’t require any additional sauces. Ketchup and other sauces will only spoil the taste and you will not feel the real smell of meat and onions.

Beef goulash in a frying pan

Goulash came to us from Hungarian cuisine and was loved by almost all housewives. The dish is simple to make, and there are many options for how to cook beef goulash in a frying pan.

Traditionally, beef goulash requires:

— 50 grams of vegetable oil;

- 3 tbsp. l. tomato paste;

— 0.5 l. meat broth or water;

Wash the meat, trim the veins and films. Cut the beef into small pieces. As a standard, the pieces should be approximately 2x2 cm, but this is not critical. It can be a little less, or a little more. Salt the meat and let it sit while you cook further.

Chop the lard, the smaller the better. Place the lard in a frying pan and fry until the fat is rendered. Pour vegetable oil into the frying pan and place the meat on it. If the pan is small, it is better to fry the meat in small batches. The pieces of beef should be browned and specifically fried, not steamed. Add finely chopped onion to the meat and fry for another 5 minutes.

When the onion is fried until golden brown, sprinkle the meat with flour and stir. Immediately after this, add the tomato, turn the heat down and, stirring, fry the meat for another 3 minutes. Place the contents of the pan in a saucepan and pour in the broth. The broth should almost completely cover the meat.

How long to cook beef goulash depends on the quality of the meat and the size of the pieces. On average, this takes about 30–40 minutes. If your beef is old and very tough, 30 minutes after the start of stewing, add peeled and chopped kiwi to the meat. You will be amazed how this exotic fruit affects the density of meat.

Before turning off the goulash, add paprika to the sauce; if desired, you can add bay leaves, herbs or other spices to your taste. Beef goulash can be mixed with any side dish, and its preparation does not require much time. Properly cooked meat will never get boring, and you can cook it any day, and never repeat it.