Beef Katsu
My beef katsu recipe takes lightly breaded sirloin steaks and fries them until they’re golden, crispy, and so juicy.
Servings 4 servings
Calories 326kcal
Ingredients
- 2 large steaks sirloin, skirt, or flank steak, 8 ounces each
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all purpose flour
- 1 large egg whisked
- 1 cup panko bread crumbs
- 2 inches oil * See notes
- 1/4 cup katsu sauce
Instructions
- Slice the two steaks down the center and pound them to 1/2-inch thickness. Season each side with salt and pepper.
- In one bowl, add the flour, in a second bowl, add the egg, and in a third bowl, the panko bread crumbs.
- Moving quickly, dip the steak in flour, followed by the egg, then the panko bread crumbs.
- Add two inches of oil to a nonstick pan and heat over medium heat. Once it reaches about 375F, add the panko steak and cook for 4-5 minutes, flipping halfway through. The katsu is cooked when it is deeply golden brown on both sides.
- Remove the steak from the oil and place them on a paper towel to soak up excess oil. Drizzle with katsu sauce and serve.
Notes
* Use any oil with a high smoke point like peanut, safflower, canola, or vegetable oil.
TO STORE: Place leftovers in a shallow container and store them in the refrigerator for up to 3 days.
TO FREEZE: Place the cooked and cooled beef in a shallow container and store it in the freezer for up to 3 months. Thaw overnight in the fridge.
TO REHEAT: To achieve the same crispiness, I recommend reheating the beef katsu in a hot skillet (no oil) until both sides are crispy.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 14g | Protein: 27g | Fat: 18g | Sodium: 477mg | Potassium: 357mg | Fiber: 1g | Vitamin A: 86IU | Calcium: 44mg | Iron: 3mg | NET CARBS: 13g