Posted on: October 27th, 2010

Thinly Sliced Meats: Asian Cooking Class

(Original recipe published October 29, 2010. Updated October 27, 2025.)

Fast, flexible, and wildly flavorful

Thinly sliced meats show up in kitchens from Tokyo to Seoul to Milan. They cook in minutes, stretch a pound into a feast, and take beautifully to marinades, spice rubs, and quick sears. This class menu highlights thin-sliced beef rib eye and a few simple sides to make the flavors pop. (This post was inspired by a Tony’s cooking class hosted for international guests of the United States Meat Export Federation right here in Denver—what a blast!)

For more inspiration, browse our full Recipes library, or stop by the Butcher Shop to have rib eye thin-sliced to order.

Featured recipe #1: Rib Eye & Asparagus Pinwheels (Yakitori-style)

Serves: 4 | Time: 25 minutes

You’ll need

1 lb thin-sliced beef rib eye (ask for “shabu-shabu/thin cut”)
1 bunch asparagus, trimmed to 3–4″ spears
1–2 Tbsp olive oil
1–2 tsp garlic-herb seasoning (or Tony’s Euro-Crust)
Kosher salt & cracked black pepper
Skewers

Make it

Toss asparagus with a little oil, salt, and pepper.
Lay rib eye slices flat; season lightly with garlic-herb seasoning.
Place an asparagus spear at one end; roll up tightly.
Skewer through the seam (2–3 per skewer).
Grill or pan-sear over medium-high heat, turning, until browned outside and just rosy inside, 3–4 minutes total.
Serve with marinara or a soy-ginger dipping sauce.

Tip: These eat like a cross between yakitori and Italian involtini—fast, fun, and perfect for parties.

Featured recipe #2: Flash-Seared Thin Rib Eye with Seasoned Salts

Serves: 2–4 | Time: 10 minutes

You’ll need

1 lb thin-sliced beef rib eye
Neutral oil for searing
Finishing salts (sea salt, wasabi salt, or your favorite seasoned salts)
Optional: a spoon of Primo berry jam or chutney for a sweet-spicy accent

Make it

Pat meat dry. Heat a heavy skillet until very hot; add a thin film of oil.
Sear slices in a single layer 10–20 seconds per side—really quick.
Season immediately with finishing salts; serve with small bowls of sauces and condiments for dipping.

Sauce bar ideas: ponzu, sesame-garlic, chili crisp, yuzu kosho, or a tiny dot of berry jam with a splash of soy—surprisingly great together.

Sides from the class

Mom’s All-American Beef Stew with Wasabi Mashed Potatoes
Marinated Tomato Salad with red wine vinaigrette

Find similar dishes in our Recipes collection.

Technique notes: thin cuts that cook like lightning

Ask your butcher for thin-sliced rib eye (shabu-shabu style). Keep slices stacked and cold so they handle easily.
High heat, short time. Sear seconds per side to stay tender.
Flavor boosters. Quick dips (yakitori/teriyaki), herb pastes, and finishing salts are your best friends.
Skewers = control. Rolling and skewering keeps thin slices tidy on a blazing grill.

Asian Cooking Class

Thinly Sliced Meats: Asian Cooking Class

Fast, flexible, and wildly flavorful

Featured recipe #1: Rib Eye & Asparagus Pinwheels (Yakitori-style)

You’ll need

Make it

Featured recipe #2: Flash-Seared Thin Rib Eye with Seasoned Salts

You’ll need

Make it

Sides from the class

Technique notes: thin cuts that cook like lightning

You May Also Like

Comments