Thin-sliced steaks are available in many grocery stores and butcher shops. Sold in packages with four to six steaks, they’re usually labeled as breakfast, sandwich, wafer or minute steaks. This small, lean, boneless cut of meat comes from the eye of round steak. Because of its toughness, round steak is usually used as a stew meat or processed into cube steak. Minute steaks, so-named because you can literally cook them in a minute, are cut thin enough that the chewiness does not detract from their robust flavor.
Preparation and Handling
Remove the steaks from the refrigerator 10 minutes before you cook them. Use a paper towel to pat them dry before cooking.
Pound both sides of the steaks with a meat mallet.
Rub salt and pepper into both sides of the steak. If you wish, marinate the steaks overnight in the refrigerator. A marinade tenderizes the steak a little, but mostly adds flavor.
Preheat a nonstick skillet on a high heat for several minutes to scalding hot. You should feel heat radiating from the pan when you hold your hand a few inches from the surface. If you flick a drop of water on the pan, it should sizzle.
Spread 1 tbsp. of oil on the cooking surface of the pan.
Place the minute steaks into the pan. Fry for 30 to 60 seconds. Using tongs, flip the steaks over and sear the other side for 30 to 60 seconds. Do not overcook. They are best when rare or medium rare.
Remove from the pan and let the steaks rest for five minutes before serving.
Slice the steak into 2-inch-long strips. Slice any vegetables you will be cooking with the steak into uniformly-sized pieces. Mince aromatics, such as garlic or ginger. Prepare your sauce according to your recipe or use a bottled stir fry sauce from the international section of your grocery store. Most store-bought sauces don’t need thickening. If you are making a sauce from a recipe, make a thickener by mixing 2 tbsp. of cornstarch with 2 tbsp. of cool water. Stir until there are no lumps.
Preheat the wok over a high heat to scalding. Add 2 tbsp. of peanut oil and spread it around the wok. Stir aromatics into the oil and fry them for about 15 seconds. Add the sliced meat. Fry it, stirring constantly, until the outside is browned.
Remove the steak to a plate. Add 2 tbsp. of peanut oil to the wok. Let it heat for about 20 seconds, then add the vegetables. Fry them for three to five minutes, stirring constantly, until they are tender-crisp.
Add the browned steak. Stir the vegetables and steak together and fry for one minute. Add the sauce, stirring every 20 to 30 seconds. Bring the sauce to a boil. If you need to thicken the sauce, add your thickener a little bit at a time, stirring constantly.