Egyptian Bufteek

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EGYPTIAN BUFTEEK | FRIED BEEF STEAK

Yield 8

Prep time

40 Min

Cook time

10 Min

Inactive time

2 Hour

Total time

2 H & 50 M

Egyptian bufteek is a crispy, golden-fried beef steak that is both tender and flavorful. Thin slices of beef are marinated with onion juice and aromatic spices, then coated in a seasoned flour, egg, and bread crumb mixture before being shallow-fried to perfection. This dish is a popular home-cooked favorite in Egypt, often served with rice, fries, or a fresh salad. With its crunchy coating and juicy interior, bufteek is a delicious and satisfying meal that brings warmth and tradition to the table.

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Ingredients

For the Beef Marinade:

• 4 pounds eye of round roast or beef mock tender
• juice of 3-4 yellow onions
• ground coriander
• paprika
• sea salt
• black pepper

For the Breading:

• ½ cup flour
• ground corainder
• paprika
• sea salt
• black pepper
• 6 eggs, beaten
• breadcrumbs

For Garnish:

• fresh parsley

Instructions

Prepare the Beef Fillets:

1. Slice 4 pounds of eye of round roast or beef mock tender into thin fillets no more than ½ inch thick.
2. Pound each fillet with a meat mallet to tenderize the beef further.
3. Transfer the sliced and pounded beef fillets into a large mixing bowl.

Make the Onion Marinade:

1. Blend 3–4 yellow onions until finely minced.
2. Strain the onion mixture and squeeze out the juice directly over the 4 pounds of beef.
3. Reserve the remaining onion solids to prepare an Egyptian style salad.

Season the Beef Fillets:

1. Season the beef with ground coriander, paprika, sea salt, and black pepper.
2. Mix thoroughly to ensure all fillets are evenly coated with onion juice and spices.
3. Marinate the beef for a couple of hours to allow flavors to develop.

Set Up the Breading Stations:

1. Mix ½ cup flour with the same seasonings used for the beef fillets in the first bowl.
2. Place 6 beaten eggs in the second bowl.
3. Add breadcrumbs to the third bowl.
4. Dredge each piece of beef in the seasoned flour, then dip into the eggs, and finally coat in breadcrumbs, pressing firmly to adhere.

Fry the Bufteek:

1. Heat oil in a cast iron skillet over high heat for shallow frying.
2. Fry the breaded beef for 3–4 minutes per side until golden brown, flipping only once.
3. Transfer cooked bufteek to a paper towel lined plate to drain excess oil.

Serve:

1. Garnish the fried bufteek with fresh chopped parsley.
2. Serve with Egyptian-style salad on the side and enjoy.

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