So I took a step outside my normal comfort zone and did some very simple stovetop cooking with meat last night. I had thin cutlets of pork and thin pieces of “hangar beef” that I bought at Grand Mart, the nearby ethnic supermarket. I was in a hurry, so I just sprinkled a variety of spice blends on each and rubbed it in with my fingers. My favorite pork seasoning was the Penzeys Sweet Curry Powder. My favorite beef seasoning was Arizona Dreaming from, you guessed it, Penzeys!
The key to having these thin cuts of meat taste good is to have a high temperature in the pan so that the outside sears/browns quickly but the inside is moist not dry. I had the pan over a medium-high heat and it was so hot that the 1 tsp. olive oil immediately began to smoke. I cooked the pork first, about 1-2 minutes per side just until each side had browned a little and the meat had stiffened slightly but not completely. I did the same with the beef. I had to cook each set of meat in batches so the pan wasn’t overcrowded–the key is to brown the meat, not steam the meat. 🙂
So after I cooked a pound of beef and a pound of pork, I sat down to try each. I have to admit that I was skeptical that a thin cut of meat could actually taste good. I cut into the curry pork cutlet with trepidation but happy that it didn’t have the characteristic ultra-white color inside of overcooked pork. I put it into my mouth and tasted it. Huh. It was actually good! Then to try the Arizona Dreaming Beef. Same thing (except not too brown inside instead of not too white)!
So now I have protein for my lunches for the week set to go!