Pan-Fried Roast Beef

Pan-Fried Roast Beef

Classic roast beef prepared by steam-frying in a fry pan.

Cooking time
40 minutes+
  • Nutrition facts are for one serving.
  • Time to marinate the beef in soy sauce is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

beef thigh (block)

500 g (17.6 oz.)


1/2 bulb (100 g / 3.5 oz.)


2 (250 g / 8.8 oz.)

vegetable oil

2 Tbsp

leafy vegtables

as desired


red wine or water

80 ml (2.7 fl. oz.)

whole grain mustard

1 tsp


  1. Pat the beef dry with paper towels, place into a sealable storage-use plastic bag, add in the soy sauce and gently massage in, then seal off the opening. Place into a refrigerator for more than 3 hours (keep marinating time within 12 hours). Before pan-frying, remove from the plastic bag and set aside at room temperature for about 30 minutes.
  2. Slice the onion into 4 to 6 wedges. Rinse the potatoes well, then with the peel on, cut into 1.5 cm (1 in.) thick quarter slices and place into cold water.
  3. Pat away any soy sauce remaining on the surface of the beef. Heat 1 Tbsp of vegetable oil in a fry pan, and first brown the top and bottom surfaces for 30 seconds to 1 minute each. Next brown all 4 surfaces for about 1.5 to 2 minutes each to brown all over, then remove from the fry pan.
  4. Quicky wipe the fry pan clean. Add in the remaining vegetable oil, the onion and the drained potatoes and cook for 2 minutes.
  5. Lay the vegetables flat, then place the beef on top. Cover with a lid, and steam-fry for 5 to 6 minutes. Flip the beef over and turn off the heat. Leave as is to steam for 20 minutes. Remove the beef and vegetables from the fry pan.

    • Moisture from the vegetables will steam-fry the beef, so be sure to cover tightly with a lid. If the lid does not seal tightly due to the height of the ingredients, cover with aluminum foil (the meat may be pushed against a closed lid, but this is fine as long as it is sealed tightly).
  6. Add (A) to cooking liquids remaining in the fry pan and turn the heat to medium. Once boiling, stir until boiled down to half. To finish, thinly slice the beef into easy to eat pieces, garnish with the vegetables and pour on the sauce.

Cooking Basics

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.

Potatoes - soaking in water

Once cut, the starch in potatoes causes them to turn brown due to the process of oxidation. To avoid this soak cut potatoes in cold water. By doing so you will also be able to remove any starch on the surface and prepare less-starchy dishes. Completely cover in cold water and soak for about 10 minutes. Changing the water halfway through is not necessary.


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