Once a specialty ingredient stateside, shaved steak is becoming a staple at supermarkets across the U.S., including Costco. The thinly sliced beef is popular in Korea and across Asia, where it’s used in classic bulgogi and other barbecue dishes.
Because the steak is so thin — oftentimes not much thicker than a sheet of paper — it cooks quickly, absorbs marinades well, and is a great vehicle for flavor and sauces. Whether or not you’re new to shaved steak, here’s everything you need to know before transforming it into bulgogi, steak sandwiches, and more.
What is shaved steak?
Shaved steak refers to any beef that is sliced super-thin. “Shaved steak is not a specific cut,” says Jae Kim, executive chef and owner of Hyun in New York City. “Any cut of beef can be shaved. In Korea, shaved steak is used in dishes such as bulgogi. However, in Japan, yakiniku features fatty cuts of beef.” At his restaurant, Kim prefers serving lean cuts of shaved beef instead of fattier cuts, since the quick cook time doesn’t allow all the fat to render off (as would be the case for, say, a seared ribeye).
Also called shaved beef, shaved steak is a staple ingredient in classic U.S. regional sandwiches, like Chicago’s Italian beef and a Philly cheesesteak. On sandwiches, shaved steak creates great crevices and layers for gravy, sauces, melted cheese, and additional toppings.
How to prepare and cook shaved steak
Shaved steak is a great solution for busy weeknights or quick meals, thanks to its rapid cook time. If you can’t find shaved steak at the grocery store or don’t have access to a butcher, you can make it yourself with a leaner cut like skirt steak or flank steak. While professional chefs often use meat slicers, home cooks can thinly slice frozen steak on a mandoline — it will defrost in the fridge quickly, making it great for impromptu dinners.
Before cooking shaved steak, remove it from the fridge for at least 30 minutes to help it reach room temperature. Shaved steak is best cooked in an oiled cast-iron pan or griddle, pre-heated to medium-high. When it hits the heat, the steak will cook rapidly and evenly, about one to two minutes per side.
“When cooking shaved steak, it is best to cook it for a short period of time so the meat does not become tough,” Kim says. “People often overcook shaved steak, causing it to lose its flavor.”
Speaking of flavor, shaved steak can be marinated up to 24 hours before cooking. Its thinness helps it take on a plethora of flavors; a classic Korean barbecue marinade often includes soy sauce, sesame oil, honey or brown sugar, scallions, and seasonings.
How to serve shaved steak
Once the shaved steak is cooked, Kim recommends eating it immediately, with a dipping sauce or flavored salt.
Because shaved steak is so versatile, it can be used in numerous ways. It’s a great mix-in or topping for noodle, rice, or veggie dishes; can be stuffed into a quick steak sandwich, wrap, or pita; or can add heft to salads. Marinated shaved steak can easily be layered on skewers to make kebabs. It’s also a great way to stretch out any leftovers you might have lurking in the fridge.
Shaved steak can easily be taken to the next level with premium ingredients. “Uni, served atop a cut of shaved steak, is a great pairing,” Kim says. “Grillable cheese also adds great flavor.”
This article was written by Melissa Kravitz Hoeffner from Food & Wine and was legally licensed through the DiveMarketplace by Industry Dive. Please direct all licensing questions to legal@industrydive.com.
