This beef katsu recipe takes lightly breaded steaks and fries them until golden, crispy, and irresistably juicy.

Table of Contents

1. Beef katsu that rivals any Japanese takeout
2. Key Ingredients
3. How to make beef katsu
4. Arman’s recipe tips
5. What to serve with this dish
6. Beef Katsu (Recipe Card)

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

• Beef steaks. I prefer the flavor of sirloin, but flank steak or skirt steaks will also work.
• Salt and black pepper. To taste.
• Flour. Regular, all-purpose flour works best. If you notice clumps in your flour, sift it thoroughly.
• Large egg. Room-temperature eggs are best, as they won’t cool the oil down once the breaded beef hits the oil.
• Panko breadcrumbs. For the light, golden, and crispy exterior. Please don’t use regular breadcrumbs- it won’t do this dish justice.
• Oil. For frying. I used vegetable oil, but you can use any oil with a high smoke point. 
• Katsu sauce. For serving. It’s essentially a tangy sauce made from Worcestershire sauce, ketchup, soy sauce, and a dash of sugar for sweetness.

How to make beef katsu

Step 1- Prep the beef. Slice the two steaks down the center and pound them to 1/2-inch of thickness. Season each side with salt and pepper.

Step 2- Assemble the breading stations. In one bowl, add the flour, in a second bowl, add the egg, and in a third bowl, add the bread crumbs.

Step 3- Dredge the steaks. Moving quickly, dip the steak in flour, the beaten egg, and then the bread crumbs.

Step 4- Fry. Add oil to a non-stick saucepan over medium heat. Once it reaches 350F, add the steaks and cook for 4-5 minutes, flipping halfway through. Remove the steak from the pan and place it on a paper towel-lined plate, then serve with katsu sauce.

Arman’s recipe tips

• Always check the oil temperature before adding the steak. I like using a meat thermometer to double-check. The temperature should be around 375F so the meat cooks evenly.
• Only flip the steak once throughout the cooking process. This helps the meat cook evenly on both sides and keeps the breading intact, since flipping too often can loosen the panko or make it soggy from extra oil exposure. 
• Check for doneness by color, not just time. Since the steaks are thin, they cook fast. Look for a deep golden-brown crust on both sides- if the breading looks pale, give it another 30 seconds to a minute per side. 

What to serve with this dish

If I’m keeping things authentic, I like shredded cabbage and some steamed rice. Here are some of my other favorites:

Instant Pot Sushi Rice

Japanese Potato Salad

Kani Salad

Asian Cucumber Salad

Pumpkin Curry Fried Rice