Q&A for How to Cook Diced Beef

Cook it slowly! You can do this by cooking it on the stovetop over medium heat, or by braising it in liquid in the oven.

Beef that's been cut into small, bite-sized cubes needs to be cooked for at least 2 minutes to be fully cooked through. Move them around in the pan so all of the sides are browned and the meat cooks evenly. To be sure, use a meat thermometer to check the meat's internal temperature. It should be 125 degrees F (52 C) for the rarest and 160 degrees F (71 C) for medium-well. Medium-rare can be removed at 130 degrees F (54 C) and medium at 140 degrees F (60 C).

No, the 2 terms refer to different cuts of meat. Diced beef refers to small, bite-sized pieces that are usually seared or sauteed. Stewing beef refers to larger chunks of tougher cuts that need to be stewed for a long time in order to be tender.

You can mix the diced beef with salt, pepper, seasoning, and flour to cover all sides of them. The flour will speed up the cooking time. Heat 1 and 1/2 tablespoons (22.5 grams) of oil in your skillet on medium-high heat. Cook your bites in the oil in 2 or 3 batches for about 2 minutes per batch.