Microwaving Beef

One of the quickest and most convenient methods for cooking beef is with the use of a microwave oven. Although the flavor and tenderness of the beef may not be as pronounced as with other cooking methods, the overall results can be very good if the meat is microwaved properly. It is best to follow the manufacturer's instructions because of the differences in various models of microwave ovens. The size and wattage of the microwave makes a difference in the cooking time.

The best results occur when cooking smaller, thinner cuts of beef.
The meat should be placed on a microwave-safe dish or container.
A low to medium setting should be used to cook the meat. This will cook the beef more evenly and the surface will not become tough and overcooked before the interior of the meat has cooked thoroughly. A high setting should never be used when microwaving a cut of beef.
The microwaved beef should be somewhat tender and flavorful, but it will not be as browned and appealing as beef cooked with conventional methods. Beef that is tough and dry indicates that it was microwaved too long and/or the microwave setting was too high.

Thicker cuts do not cook as well as thinner cuts because the surface usually becomes very tough long before the interior has cooked properly. A lower microwave setting may help to reduce this problem. In most cases, the thicker the cut, the lower the setting should be. Removing any bones from a thick beef cut will also help the meat to cook more evenly.

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