How to Cook Diced Beef

Diced beef is a great addition to many delicious dishes. From stews and soups to pizzas and empanadas, it can add a dose of protein and flavor to various cultural staples. When it comes to cooking your beef, searing and sautéing are the most common practices. The former involves quickly cooking the outside of the meat, while the latter is similarly fast but with the goal of cooking the meat all the way through. The method you use depends on the way you like your beef and how you want your dish to turn out.

[Edit]Ingredients

[Edit]Sautéing Diced Beef

• 1/2 pound boneless sirloin steak or pre-cut beef tips
• 4 garlic cloves, thinly sliced
• all-purpose flour
• salt
• pepper
• olive oil, divided
• chopped rosemary
• dry white wine

[Edit]Searing Diced Beef

• 1 pound sirloin steak (minimal grizzle) or pre-cut beef tips
• butter
• Kosher salt
• Fresh ground black pepper
• Oil

[Edit]Steps

[Edit]Sautéing Diced Beef

1. Remove the fat from your meat. Use your kitchen knife to trim excess pieces of fat from the beef. Position your knife between the fat and meat. As your trim the fat, keep it taut and almost parallel to the cutting board for better accuracy. Use clean, smooth strokes and start from the top of the steak.^[1]
   
2. Slice the meat into diced cubes. Cut your steak into strips that are less than wide.^[2] 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 from step 1.
3. Mix 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. ^[3]
4. Heat 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.^[4] Be careful to not splash any oil on yourself and don't overcrowd the pan.
   
   
5. Check 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).^[5]
6. Create 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.
   
   
7. Warm 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).
   
   
8. Pair 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.^[6]
   
   

[Edit]Searing Diced Beef

1. Trim the fat from your meat. Using a kitchen knife, cut excess pieces of fat from your beef. Always cut between the fat and meat, holding the fat taut and almost parallel to the cutting board. Start from the top and keep your strokes smooth and clean.
   
   
2. Cut the meat into small cubes. After cutting, your beef should be in pieces less than 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 from the first step.
3. Season 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.
4. Mix 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.
   
   
5. Drop 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).
   
   
6. Sear 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).
7. Transfer 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.
   
   
8. Finished.
   

[Edit]Tips

• Cut your beef bits into roughly the same size to ensure they cook through evenly.

[Edit]Warnings

• Keep the frying pan handle facing the stove to prevent it from getting knocked to the floor.
• Never throw water onto a grease fire or into hot oil.
• For safety, always make sure that the internal temperature of your beef is at least 135 degrees F (57 C) prior to eating.
• 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.

[Edit]Things You'll Need

[Edit]Sautéing Diced Beef

• 1 kitchen knife
• 1 medium-sized mixing bowl
• 12-inch heavy skillet
• 1 spatula
• 1 tablespoon set
• 1 food thermometer

[Edit]Searing Diced Beef

• 1 kitchen knife
• 12-inch heavy skillet
• 1 medium-sized mixing bowl
• 1 spatula
• 1 tablespoon set
• 1 food thermometer

[Edit]References

[Edit]Quick Summary

1. ↑ https://www.thekitchn.com/basic-techniques-how-to-trim-t-73832
2. ↑ https://www.foodnetwork.com/recipes/ree-drummond/steak-bites-recipe-2119910
3. ↑ http://living.thebump.com/cook-beef-round-cubes-pan-8729.html
4. ↑ https://www.epicurious.com/recipes/food/views/sauteed-beef-with-white-wine-and-rosemary-357470
5. ↑ https://www.reluctantgourmet.com/meat-doneness-chart/
6. ↑ https://www.yummly.com/recipes/cooking-diced-beef

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