Beef Katsu (ビーフカツ), also called Bifu Katsu or Gyukatsu (ビフカツ、牛カツ), is steak (cut beef) coated with Panko bread crumbs and deep-fried. Beef Katsu is very similar to Tonkatsu fried pork, but it is less known outside Japan. The richly flavored Beef Katsu is a little bit more expensive to make at home for everyday dinner, so it may be served more often for more special occasions.
Beef Katsu originated from a French veal cutlet dish that came into Japan in the late 19th century. Eastern Japan, like Tokyo, has preferred pork because it’s more budget friendly. Pork Katsu became more popular and spread all over the country. Western Japan, however, stuck with beef more faithfully. Some people in Kansai area (central western Japan) say “meat” indicating specifically beef rather than other meats like pork or chicken. Because of the strong beef culture in Western Japan, people eat Beef Katsu more than other regions in the country. A recent comeback of Beef Katsu in Tokyo helped this old dish gain popularity today. There are now Beef Katsu speciality restaurants in most of the larger cities in Japan, though still not as many as Tonkatsu restaurants.
Beef Katsu is served with sauce. In our recipe, we made an easy Demi-Glace sauce which tastes like beef stew. You can also use Tonkatsu sauce instead, or something completely different, like Wasabi sauce. It can be fun to have a few different dipping sauces with the dish. Beef doesn’t have to be cooked through completely, so you may want to enjoy medium or even rare. To reach the preferred doneness, adjust the cooking time.
Because beef is expensive meat, Beef Katsu may not be in your dinner plan too often. But it can be nice for special occasions like birthdays and anniversaries. If you love Tonkatsu and beef steaks, we guarantee that you will love this one. Try this Beef Katsu recipe soon!
Beef Katsu
*Links may contain ad. #CommissionsEarned
Ingredients
- 2 beef sirloin steak
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup flour
- 1 egg
- 2/3 cup Panko bread crumbs
- deep-frying oil
Demi-Glace Sauce
- 1 Tbsp butter
- 1 Tbsp flour
- 2 Tbsp red wine
- 1 Tbsp tomato paste
- 1 1/4 cup beef broth
- 1/2 Tbsp sugar
- 1/2 Tbsp Worcestershire sauce
- 1 tsp Soy Sauce
- 1/4 tsp salt
Instructions
- Make Demi-Glace Sauce. Melt butter in a frying pan at medium heat, add flour, and cook for a few minutes until becoming light brown. Add red wine and tomato paste and mix. Whisk in beef broth and the rest of the seasonings. Stir constantly and cook until thickened. Cover and keep warm. (If the sauce gets too thick, add some broth and cook just before serving.)
- Pound the meat with a meat tenderizer. Sprinkle salt and pepper on both sides of the meat.
- Coat the meat with flour, dip in beaten egg, and then cover with bread crumbs.
- Heat deep frying oil to 350 F, and deep fry the crumb-covered meat. You can check the temperature by dropping a bread crumb in the oil. If it comes up to the oil surface right after it's dropped, the oil is ready. Fry until the color turns golden brown and the meat floats in the oil, about 5-8 minutes, turning once or twice.
- Set the meat on a cooling rack for a minute. Cut into 5-6 pieces. Drizzle Demi-Glace Sauce over Katsu.
Video
