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Ingredients
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1/2 pound boneless sirloin steak or pre-cut beef tips
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4 garlic cloves, thinly sliced
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1 tablespoon (15 ml) all-purpose flour
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1 tablespoon (15 ml) salt
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1 tablespoon (15 ml) pepper
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4 teaspoons (20 ml) olive oil, divided
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1 to 1⁄2 tablespoon (14.8 to 7.4 ml) chopped rosemary
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2⁄3 cup (160 ml) dry white wine
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1 pound sirloin steak (minimal grizzle) or pre-cut beef tips
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2 tablespoons (30 ml) butter
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Kosher salt
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Fresh ground black pepper
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Oil
Steps
Method 1
Method 1 of 2:
Searing Diced Beef
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1Trim the fat and cut the meat into small cubes. Using a kitchen knife, cut excess pieces of fat from your beef then cube it. After cutting, your beef should be in pieces less than 1 inch (2.5 cm) wide. Now you can cut them up even smaller into bite-sized diced beef pieces. If you bought pre-cut beef tips, move on to the next step.- Remove any pieces of fat, gristle, or silvery membrane remaining.
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2Season your beef with salt and pepper. Sprinkle kosher salt and ground pepper generously over your meat. In order to coat the pieces thoroughly, toss the meat around until they’re completely covered. Add in spices or seasoning for more flavor.
- To marinate your cubes, combine your beef and ingredients in a shallow dish. Cover it and let it sit for at least 2 hours or overnight. Popular marinating ingredients include oil, vinegar, ginger, onion, garlic, and Worcestershire sauce.
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3Mix heated oil with butter. Pour oil into a frying pan. Always make sure that the oil coat is spread over the pan evenly. Afterwards, place the pan on medium-heat for approximately 3 minutes. As it heats, add 2 tablespoons of butter and wait until it melts and turns brown.
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4Drop your meat into the oil and butter mix. Place your diced meat into the pan in one layer. You should hear loud sizzling as each piece hits the pan (if not, the pan isn’t hot enough).
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5Sear your beef cubes. Let them sizzle for 30 to 45 seconds. Once the pieces are brown on one side, flip them over with your spatula. After flipping, let them sit for another 30 to 45 seconds until the outside is seared (but not cooked on the inside).
- Use your food thermometer to check the temperature. At least 145 degrees F (63 C is ideal).
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6Transfer your diced meat and add your butter. Place your diced beef onto a clean plate and repeat steps 3 and 4 until you get through the remaining pieces. When all of them are browned and plated, pour the remaining butter onto them.
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7Finished.
Method 2
Method 2 of 2:
Sautéing Diced Beef
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1Trim the fat and cut the meat into diced cubes. Using a kitchen knife, cut excess pieces of fat from your beef then cube it. Cut your steak into strips that are less than 1 inch (2.5 cm) wide.[1]
From here, you can begin cutting these into bite-sized diced beef strips. You can skip this step if you bought pre-cut beef tips.- Remove any large chunks of fat, gristle, or silvery membrane that you missed.
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2Mix your diced beef with flour, salt, and pepper in a medium-sized mixing bowl. Add your diced steak bites in and toss the meat until they’re covered on all sides.
- If your taste buds prefer marinated beef, add your choice ingredients into a shallow dish and put your meat in. Cover it and let them sit for at least 2 hours or overnight. Common ingredients include oil, vinegar, ginger, onion, garlic, and Worcestershire sauce. [2]
- If your taste buds prefer marinated beef, add your choice ingredients into a shallow dish and put your meat in. Cover it and let them sit for at least 2 hours or overnight. Common ingredients include oil, vinegar, ginger, onion, garlic, and Worcestershire sauce. [2]
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3Heat oil on the skillet and cook your beef in batches. Heat 1 and 1/2 tablespoons (22.5 grams) of oil in your skillet on medium-high heat. Cook your bites in the oil in 2 or 3 batches for about 2 minutes per batch.[3]
Be careful to not splash any oil on yourself and don’t overcrowd the pan. -
4Check to see that your meat is properly cooked. Use your spatula or food thermometer to ensure your beef bites are properly cooked through. Add 1 and 1/2 tablespoons (22.5 grams) of oil as needed until they are no longer pink on the outside and cooked inside. Transfer them to a plate when finished.
- Your bites should be 125 degrees F (52 C) for the rarest and 160 degrees F (71 C) for medium-well. Medium-rare can be removed at 130 degrees F (54 C) and medium at 140 degrees F (60 C).[4]
- Your bites should be 125 degrees F (52 C) for the rarest and 160 degrees F (71 C) for medium-well. Medium-rare can be removed at 130 degrees F (54 C) and medium at 140 degrees F (60 C).[4]
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5Create your seasoning. Cook your garlic and rosemary in the remaining oil over medium-high heat for 1 to 2 minutes or until golden. Add wine and 1 and 1/2 tablespoons (22.5 grams) each of salt and pepper. Scrape up the brown bits until your mix is reduced by half.
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6Warm your diced beef. Add your diced beef bits into the skillet with your new seasoning. Move them around gently until they’re warmed through. If you’re unsure, insert your thermometer and ensure they’re at least 135 degrees F (57 C).
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7Pair your beef with your favorite sides. Fresh steamed vegetables, salads, and baked potatoes are common choices. You can also use your bites as the protein of other primary dishes such as stew, pasta, or pizza.[5]
Video
Tips
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Cut your beef bits into roughly the same size to ensure they cook through evenly.⧼thumbs_response⧽
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Warnings
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Keep the frying pan handle facing the stove to prevent it from getting knocked to the floor.⧼thumbs_response⧽
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Never throw water onto a grease fire or into hot oil.⧼thumbs_response⧽
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For safety, always make sure that the internal temperature of your beef is at least 135 degrees F (57 C) prior to eating.⧼thumbs_response⧽
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When using hot oil, keep pets and children out of the way. Handle pans with oven mitts and always keep an eye on the cooking process.⧼thumbs_response⧽
Things You’ll Need
Sautéing Diced Beef
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1 kitchen knife
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1 medium-sized mixing bowl
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12-inch heavy skillet
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1 spatula
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1 tablespoon set
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1 food thermometer
Searing Diced Beef
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1 kitchen knife
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12-inch heavy skillet
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1 medium-sized mixing bowl
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1 spatula
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1 tablespoon set
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1 food thermometer
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Source link : https://www.wikihow.com/Cook-Diced-Beef
