American Beef

Hosted by


Food historian Betty Fussell reveals the human side of the American beef industry in Raising Steaks: The Life and Times of American Beef. She discusses the origin of American, grass-fed and corn-fed beef, as well as ranching and the future of American beef.

Cendrillon's Beef Tapa
2 lbs flank steak
For the marinade:
1/2/cup soy sauce
1/2/cup mirin (sweetened rice wine)
Juice of 2 limes
1/2 cup rice vinegar
1 Tablespoon garlic, minced
1/4 cup sugar
1 Tablespoon freshly ground black pepper
Slice the steak thinly, in 1/8-inch slices, across the grain.  Combine remaining ingredients and marinate the beef at least an hour overnight.  Remove slices and lay them flat on wire racks on pans.  Air-dry the slices using an electric fan, for about an hour.  Cover a large skillet with a film of oil and fry the slices over medium heat until they crisp.  Serve with garlic-fried rice and fried eggs.