Photo by Roundhere44 on Pixabay (Pixabay License)

lbs. beef flank cut into thin slices and pounded

MeatYear-round. Beef flank is available consistently throughout the year as a standard retail cut.

Beef flank is a lean protein source, rich in iron, zinc, and B vitamins (particularly B12 and niacin), with moderate fat content compared to other beef cuts.

About

Beef flank is a lean, flavorful cut derived from the abdominal muscles of cattle (Bos taurus), located beneath the loin and along the lower chest. It is a relatively inexpensive, moderately tender cut with pronounced grain structure, characterized by coarse muscle fibers running in a pronounced direction. The meat has a deep red color and distinctive beefy flavor due to its high myoglobin content. When pounded thin, the muscle fibers are broken down mechanically, significantly improving tenderness while maintaining the cut's characteristic rich beef taste.

Culinary Uses

Thin-sliced, pounded beef flank is a versatile cut used across numerous cuisines for rapid cooking methods that require tender, quick-cooking meat. It is essential in Asian stir-fries, where thin slicing against the grain and pounding maximize tenderness for high-heat wok cooking. In Latin American cuisine, it appears in dishes like carne asada and fajitas. The preparation is also common in European cookery for dishes such as Wiener Schnitzel-style preparations (though traditionally veal). Pounding breaks down connective tissue, making this economical cut suitable for braising, pan-searing, and grilling, where brief cooking prevents toughness.

Forms & Preparations

Thin-sliced against the grain — Cut into ¼-inch slices perpendicular to the muscle fibers, then pounded with a meat mallet to further tenderize before cooking.
Pounded cutlets — Larger slices (½ to ¾-inch thick) pounded to ¼-inch thickness using a meat mallet, creating uniform pieces suitable for breading and frying.
Julienned strips — Cut lengthwise into thin, uniform strips (matchstick-sized) for rapid wok cooking and quick incorporation into stir-fries.
Minced or ground — Finely chopped or ground for use in patties, forcemeats, or preparations where whole fibers are less important.
Marinated thin slices — Thinly sliced and pounded meat pre-marinated in acidic, enzymatic, or oil-based preparations to further enhance tenderness before final cooking.