This beef katsu recipe is made with tender sirloin steak covered in a light and crispy batter! Simple to make and sure to impress.
If you’ve made out katsu sauce already, then get ready to make the perfect vehicle for it- beef katsu.
Similar to chicken katsu and pork katsu, it’s a popular Japanese dish that involves a beef cutlet coated in a light batter and deep fried until golden and crispy.
Why this recipe works
- Quick and easy. No marinating or resting time is needed- you simply season and batter the beef then fry it up.
- Just 4 ingredients. Beef, starch, eggs, and panko bread crumbs are all you’ll need.
- Works with most cuts of beef. You can use sirloin steak, skirt steak, or even chuck roast.
- Perfect texture. It has a tender inside and crispy outside; you get two in one recipe.
What I love about this recipe is just how delicious the beef is. Although it is heavily seared on the outside, it’s medium/rare in the middle, giving you the best of both worlds!
Ingredients to make beef katsu
There are just four simple ingredients needed to make this recipe. Here is what you’ll need:
- Beef fillet. We used sirloin, but flank or minute steaks will also work.
- Salt and pepper. To taste.
- Flour. All-purpose flour.
- Egg. Room temperature.
- Panko. For the golden and crispy exterior.
How to make gyukatsu?
This recipe is very simple and follows a simple 3-step process. Ready to make some katsu beef?
Step 1- Cut and season steak
Cut the steak to desired thickness and season with salt and pepper.
Step 2- add the coating
Prepare the coating by adding eggs in one bowl, flour in another, and panko in a third. Dip the steak fillets in the flour, then the egg mix, followed by the panko bread crumbs. Be sure to shake off excess crumbs.
Step 3- fry the steak katsu
Add oil to a deep pan or pot and let it reach 375F. Once hot, add steak and fry for 2-3 minutes.
When done, remove the steak from the oil and let it cool before cutting the slices.
Tips to make the best recipe
- Always check the oil temperature before adding the steak. The temperature should be exactly 375F, so the meat cooks evenly and completely.
- Use oil with a high smoke point for deep frying. These include peanut, vegetable, or safflower oil.
- Only flip the steak once throughout the cooking process. This will ensure the meat cooks on each side equally.
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.
Reheating: Reheat your steak in the oven or in a non-stick skillet.
What to serve with beef katsu?
Frequently Asked Questions
The best cut of beef for gyukatsu is wagyu, sirloin, or flank steak, as they retain the most juiciness when fried.
When made with gluten-free panko bread crumbs, this dish is suitable for celiacs.
- 2 large steaks sirloin, filet mignon, or flank steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all purpose flour
- 1 large egg whisked
- 1 cup panko bread crumbs
- 2 tablespoons oil * See notes
Slice the two steaks down the center and pound them into 1/2-inch of 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 oil to a non-stick pan and place it over medium heat. Once it reaches a temperature of at least 350F, add the panko steak and cook for 4-5 minutes, flipping halfway through.
Remove the steak from the oil and place them on a paper towel to soak up excess oil.
Serving: 1katsu beef | Calories: 326kcal | Carbohydrates: 14g | Protein: 27g | Fat: 18g | Sodium: 477mg | Potassium: 357mg | Fiber: 1g | Vitamin A: 86IU | Calcium: 44mg | Iron: 3mg | NET CARBS: 13g