How To Make Thin Slices of Beef

Thin beef slices are a must-have ingredient in my fridge. From Vietnamese pho to Japanese rice dishes, and especially hotpot, thinly sliced beef will elevate your culinary experience to a whole new level. So, how to make thin slices of beef? Here’s my simple tip to slice beef quickly and thinly.

Why Should We Make Thin Slices Of Beef?

We all know that beef is tougher than other meats like pork or poultry. If not cooked properly—especially when boiling or stir-frying—it can become chewy and tough, losing its natural flavor and tenderness. Meanwhile, many Asian dishes, such as Vietnamese pho, pho tron (Vietnamese noodle salads), Korean bulgogi, and hotpot, rely on boiling or stir-frying to cook beef.

To ensure that beef is cooked quickly while still remaining tender and flavorful, slicing it thinly is essential. For example, in Vietnamese rare beef pho (phở tái), when the beef is thinly sliced, pouring boiling hot broth over the slices in the bowl will cook them instantly. Similarly, thinly sliced beef for hotpot takes just a few seconds to cook in the broth, preserving its juicy and rich flavor.

How to Make Thin Slices of Beef

Slicing beef thinly isn’t difficult if you know this keyword: “soft-frozen.” This is a state where the meat is chilled just enough to become firmer than usual but not fully frozen, making it much easier to slice. Fresh, room-temperature beef is usually too soft, with a loose texture, making it difficult to slice thinly. Therefore, aside from having a sharp knife and a cutting board, learning how to properly freeze the meat is crucial.

Freezing Technique

To achieve the soft-frozen state, beef needs to be frozen for an appropriate amount of time. However, the time required depends on the freezer temperature and the size of the beef piece. Below is a general guideline to help you freeze beef to the right consistency before slicing:

• Freezer Temperature: Between -5°C and -8°C (23°F to 17.6°F) is ideal for soft freezing.
• Size of the Meat:
  • Small pieces (200–500g): 30–60 minutes.
  • Medium pieces (500g–1kg): 1–2 hours.
  • Large pieces (>1kg): 2–3 hours.

If you freeze the beef and don’t have time to slice it immediately afterward, you can keep it in the freezer. When ready to slice, transfer the beef to the refrigerator and allow it to thaw gradually for 2–3 hours to reach the soft-frozen state.

Tips for Slicing Beef

Once the beef is ready, you can start slicing it using a regular meat knife and cutting board. At this point, the meat should be firm enough to slice cleanly but not so hard that it’s difficult to cut.

However, slicing soft-frozen beef can sometimes cause cold hands. To avoid this, wear thin insulated gloves or even regular kitchen gloves to prevent direct contact with the meat. Additionally, slice carefully to avoid cutting yourself.

If the beef is still too hard to slice with a knife, let it thaw for another 30–40 minutes in the refrigerator or 15–20 minutes at room temperature. If you have to use excessive force to cut the meat, it may slip, creating a safety hazard.

In addition to slicing by hand, you can also use a food processor or meat slicer for thin slicing. However, when I use a food processor, I often end up with more shredded meat. This shredded meat can still be repurposed for soups, meatballs, or other recipes.

By mastering these simple techniques, you’ll be able to prepare perfectly thin slices of beef for all your favorite dishes. Whether it’s for pho, hotpot, or stir-fries, thinly sliced beef ensures quick cooking, tender bites, and enhanced flavors for every meal.

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