Unless you're a butcher, getting really thin slices of meat, particularly uncooked meat, is a tough feat. It sounds simple enough, but even with a sharp knife, cutting a clean, totally even, thin piece of meat is challenging.
The more likely scenario is that you hack back and forth through a soft piece of uncooked beef, chicken, or pork, and end up with jagged slices that are thin on one side and thick on the other. Let's put an end to that, shall we? Here's a quick tip that will help you thinly slice an uncooked piece of meat like a pro.
Thin, even slices of meat are important when making a stir-fry, cheesesteak, and Korean-style bulgogi — not to mention Vietnamese pho. The key to cutting thin slices of meat before it's cooked? Your freezer!
Before slicing the meat, wrap it in plastic wrap and let it sit in the freezer for 15 to 20 minutes — don't worry, you're not actually freezing the meat. This is just enough time for the meat to firm up, making it more stable and easier to slice.
This same trick can also be used when cutting fatty pieces of meat like uncooked bacon.