Experiment with Pan-Frying Australian Beef

Pan-frying is simple and offers Australian beef lovers the opportunity to experiment with many flavors and styles of cooking. From simply cooking a steak to creating stir-fries and pastas — all are possible using Australian beef and a frypan.

Pan-frying and sautéing are similar except that a little more oil is used in pan-frying. High heat is used to sear the meat, creating a flavorful browned crust. Why don't you try one of the following recipes at the right as a basis to create your very own pan-fried beef dish?

• The cuts of beef do not have to be thin, however, the cooking process may require more time.
• If you're preparing your own beef for stir-frying or pasta, cut it across the grain of the meat. Slicing across the grain gives a tender result.
• Prepare your ingredients before you heat your frypan.
• Cut all your ingredients into even-sized pieces so they all cook within the same time period.
• The oil should sizzle when the meat hits the pan: if it doesn't sizzle, the pan and oil are not hot enough.
• Steaks up to an inch thick are good candidates for pan-frying, either as a whole or in pieces.
• Steaks may be fried to any degree of doneness you like, but the internal temperature should reach 115°F (45°C) to ensure that harmful bacteria have been destroyed.
• A meat thermometer can check the internal temperature of a whole steak