Roast Thinly Sliced Beef Recipe
Make Roast Thinly Sliced Beef Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Beef
Roasting & Finish
Method
Marinated Beef
Prep the beef
Pat the thinly sliced beef dry with paper towels. If slices are uneven or too large, cut into 2–3 inch strips so they roast evenly.
Make marinade
In a bowl combine soy sauce, mirin, rice vinegar, vegetable oil, minced garlic, grated ginger, black pepper and kosher salt. Whisk until combined.
Marinate
Place the beef in a shallow dish or zip-top bag. Pour the marinade over the beef, massage gently to coat all slices. Refrigerate for at least 30 minutes and up to 2 hours. If short on time, 15 minutes at room temperature is acceptable.
Roasting & Finish
Preheat oven and prepare pan
Preheat the oven to 425°F (220°C). Arrange a rimmed baking sheet with a wire rack if you have one; otherwise lightly oil the baking sheet so meat does not stick. Brush or rub 1 tablespoon oil over the rack or sheet.
Arrange beef
Remove the beef from the marinade, shaking off excess (reserve marinade). Arrange the slices in a single layer on the wire rack or baking sheet. Avoid overlapping so pieces roast rather than steam.
Roast the beef
Roast in the preheated oven for 6–10 minutes, depending on slice thickness and desired doneness. Thin slices will be browned at edges and tender inside. Check at 6 minutes and rotate the pan if necessary to ensure even browning. For slightly crisp edges, broil on high for 30–60 seconds at the end, watching closely.
Make quick pan sauce (optional)
While beef roasts, heat 1 tablespoon butter in a small skillet over medium heat. Add the thinly sliced onion and cook until softened, 3–4 minutes. Add reserved marinade and 2 tablespoons beef broth or water. Simmer 1–2 minutes to slightly reduce and to cook the raw marinade. Stir in fresh thyme or rosemary if using. Finish with 1/2 teaspoon lemon juice or rice vinegar to brighten the sauce.
Rest and finish
Remove roasted beef from oven and let rest 2 minutes on the rack. If you prepared the pan sauce, spoon it over the beef or serve alongside. Dot with remaining 1 tablespoon butter if desired to gloss the meat, then sprinkle with sliced green onions or parsley.
Serve
Serve hot over steamed rice, noodles, or alongside roasted vegetables. Leftovers keep covered in the refrigerator for up to 3 days.