Sliced Angus Beef Recipe

Slice the beef

Trim any large pieces of fat from the beef. For best results chill the beef in the freezer 20–30 minutes to firm it up, then using a sharp knife slice across the grain into 1/8–1/4 inch (3–6 mm) thin slices.

Prepare the marinade

In a medium bowl combine soy sauce (3 tbs), mirin (1 tbs), brown sugar (1 tsp), sesame oil (1 tsp), minced garlic (2 tsp), grated ginger (1 tsp), and black pepper (1 tsp). Whisk until sugar dissolves.

Coat the beef

Place the sliced beef into the bowl with the marinade and toss to coat evenly. Sprinkle cornstarch (1 tsp) over the beef and mix gently until the cornstarch is distributed — this helps create a glossy sear. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to allow flavors to penetrate.

Preheat the pan

Set a large heavy skillet or cast-iron pan over medium-high heat. When the pan is hot (a drop of water should sizzle and evaporate), add the neutral oil (2 tbs) and swirl to coat.

Sear the beef

Remove beef from the marinade, letting excess drip back into the bowl (reserve marinade). Working in a single layer (cook in 1–2 batches if needed to avoid overcrowding), add slices to the hot pan in a single layer and sear without moving for 30–45 seconds to develop color. Toss or flip and cook another 30–45 seconds until just cooked through — total cook time per batch about 1.5–2 minutes depending on thickness. Transfer seared beef to a warm plate and repeat with remaining beef, adding a bit more oil to the pan if necessary.

Finish with butter and glaze

Reduce heat to medium. If you reserved marinade, carefully add it to the hot pan and bring to a simmer for 30–45 seconds to reduce slightly and kill any raw marinade (if you prefer, use a tablespoon of soy instead). Stir in the unsalted butter (1 tbs) until melted and the sauce is glossy. Return all beef to the pan and toss quickly for 15–30 seconds to coat in the glaze and heat through. Taste and adjust seasoning with up to 1/4 tsp salt if needed.

Garnish and serve

Transfer the sliced Angus beef to a serving platter. Sprinkle with thinly sliced green onions (2 tbsp) and toasted sesame seeds (1 tsp). Serve immediately with lemon or lime wedges on the side if you like a touch of acidity. Recommended accompaniments: steamed rice, stir-fried vegetables, or a side salad.