Beef Katsu Restaurant Style

Craving more Japanese recipes? Try my chicken katsu, spicy ramen, and pork katsu next. If you’ve already made my tonkatsu sauce, my homemade beef tonkatsu should be made alongside it. It’s a family favorite in my house, especially when we’re craving Japanese food but can’t be bothered to go to a sit-down restaurant.

Why I love this recipe

Quick and easy. There’s no marinating and no resting time. Even the cooking time is quick. Just 4 ingredients. Beef, starch, eggs, and panko bread crumbs are all you’ll need. Works with most cuts of beef. You can use sirloin steak, skirt steak, or even chuck roast.

Perfect texture. The panko breading makes it crispy on the outside, yet the inside remains moist and tender. Also known as gyukatsu, it’s a popular Japanese dish made of beef cutlets coated in a light batter and deep-fried until golden and crispy. It’s typically served with white rice and vegetables.

Ingredients needed

Beef fillet. I prefer the flavor of sirloin, but flank steak or minute steaks will also work. Salt and black pepper. To taste. Flour. I used all-purpose flour. Large egg. As always, I prefer room temperature eggs. Panko breadcrumbs. For the golden and crispy exterior. Oil. For frying. I used vegetable oil, but you can use any oil with a high smoke point. Katsu sauce. For serving. It’s essentially a tangy sauce made from Worcestershire sauce, ketchup, soy sauce, and a dash of sugar for sweetness.

How to make beef katsu

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep the beef. Slice the two steaks down the center and pound them to 1/2-inch of thickness. Season each side with salt and pepper. Step 2- Assemble the breading stations. In one bowl, add the flour, in a second bowl, add the egg, and in a third bowl, add the bread crumbs. Step 3- Dredge the steaks. Moving quickly, dip the steak in flour, the beaten egg, and then the bread crumbs. Step 4- Fry. Add oil to a non-stick saucepan over medium heat. Once it reaches 350F, add the steaks and cook for 4-5 minutes, flipping halfway through. Remove the steak from the pan and place it on a paper towel-lined plate, then serve with katsu sauce.

Arman’s recipe tips

Add seasonings to the flour mixture. Like onion powder, garlic powder, ginger powder, or mustard powder. Always check the oil temperature before adding the steak. The temperature should be exactly 375F so the meat cooks evenly. Only flip the steak once throughout the cooking process. This will ensure the meat cooks equally on both sides. Get creative with different cuts of steak. I’ve tested this recipe with Wagyu and Tomahawk steaks, and guys, it’s been a hit every time! Serve the katsu with a small bowl of soy sauce and wasabi for a more authentic dish.

Storage instructions

To store: Let the leftovers cool completely, then store them in an airtight container in the refrigerator for up to three days. To freeze: Transfer cooled leftovers to a freezer-safe container and freeze them for up to three months. Reheating: Reheat your steak in the oven or in a non-stick skillet.