You know fried beef is done by checking its internal temperature, which should reach 75ºC (167°F) in the thickest part of the cut.
While visual cues like color can be helpful, relying solely on them can lead to undercooked or overcooked beef. Using a meat thermometer is the most reliable way to ensure your fried beef is safely cooked and tastes its best.
Here's a breakdown of how to ensure your fried beef is cooked properly:
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Use a Meat Thermometer: This is the most accurate method. Insert the thermometer into the thickest part of the beef, avoiding bone if present.
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Target Temperature: Aim for an internal temperature of 75ºC (167°F). This ensures the beef is cooked through.
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Visual Cues (Less Reliable):
- The beef should be uniformly brown throughout.
- The juices should run clear when you pierce the beef with a fork. However, relying solely on this can be misleading.
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Resting the Beef: After frying, allow the beef to rest for a few minutes before cutting into it. This allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
Important Note: Cooking times will vary depending on the thickness of the beef, the temperature of your frying oil or pan, and your desired level of doneness. Always prioritize using a meat thermometer for the most accurate results.
