Gather the ingredients for making gogi jun. Then read the tricks found here.
Slice the beef at a diagonal bias to create pieces that are about (1 1/2 x 2inch) or (3.5 x 5cm).
Repeat this process to slice all the beef to this size.
Season the beef with salt, black pepper, and caraway.
Liberally coat each piece of piece of beef with flour, let the beef sit in the flour for 2-3 minutes, then shake off excess.
While the beef is resting whip the eggs in a mixing bowl.
Place the floured beef in the whipped eggs, and let them bathe in the egg for 2-3 minutes.
While the beef is resting preheat the griddle on medium-low heat.
Generously coat the griddle with canola oil.
Transfer the beef from the egg wash to the griddle, and put the next batch of beef in the egg wash. When the first batch turns golden brown on one side, flip the beef over to the other side. Then transfer the next batch from the egg wash to the griddle. Repeat this process until all the beef are cooked.
When beef is golden brown on both sides transfer to a plate lined with paper towel.
There is no Nutrition Label for this recipe yet.
The oil listed in the ingredients section of the recipe is the amount of oil that is expected to be absorbed by the beef during the pan frying. It is there for the nutrition calculation, and not intended as the amount that you will need to pan fry the beef. Please use a heart healthy oil for making beef jun.
Chef Tips: Making Great Beef Jun
Use a skillet that is made for pan frying. Pan frying is much like deep frying except that with pan frying you use only enough oil to immerse the food half way. In pan frying you cook food on one side then flip the food over and cook the other side. This is different then deep frying where you fry the food completely immersed. With pan frying you want to dedicate a heavy cast iron pan for frying food, so it becomes seasoned properly for frying.
Cast Iron frying pans become seasoned over time to the type of food you cook in them. For this reason you want to dedicate a cast iron pan for the type of food you cook. For instance, frying pans used to fry potatoes, rice, or pasta build up starch and get "seasoned" over time for cooking starches, making the pan not stick to starches. In the same manner, pans used to fry fats, oils, and meat get "seasoned" for cooking fats, oils, and meat, making the pan not stick for fats, oils, and meats. If you mix the two, everything will almost always stick, leaving you frustrated with food always sticking.
The type of cooking pan that I recommend most for pan frying is a heavy cast iron pan. The heaviness of the pan absorbs and traps heat, keeping the oil a constant temperature while cooking. Once the cast iron pan is seasoned it wont stick to fats, oils, and meats making it a very useful tool in your kitchen.