Stir Fried Sesame Beef

This stir fried sesame beef recipe is delicious and easy to make with a little bit of planning. You have to give some time to the marinade to work its magic. The flavors of ginger and sesame are beautiful and well balanced, the snow peas give this meal a nice vibrant color and crunchy texture, the scallions (green onions) add a very subtle kick that brightens the whole recipe . It is an easy and satisfying meal by itself, with a salad or over some basmati rice. We love asian inspired recipes; this dish was an instant hit. The kids had two servings. I know I’ll be cooking it very again very soon.

Bon Appétit!

Stir Fried Sesame Beef

recipe credits: Rafaella Sargi
Serves 4
latest update: Feb 24th, 2022

Marinade Ingredients
1 clove garlic, grated
1 tablespoon peeled and grated fresh ginger
2 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons sesame seeds
1 teaspoon five-spice powder

1 1/4 lb (600 g) ribeye steak (or top-sirloin steak), cut into thin and 2 inches long (5 cm) slices

Sauce Ingredients
¼ cup (60 ml) beef broth
2 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon rice wine or dry sherry
2 teaspoon toasted sesame oil
1 tablespoon vegetable oil
9 oz (255 g) snow peas, trimmed
5 green onions, thinly sliced

Serving toppings
1 tablespoon toasted sesame seeds for serving
2 green onions, thinly sliced for serving

Directions
Scale and prep all the ingredients.
You will need 1 ziploc bag (freezer / gallon size), 1 medium bowl, 1 large glass bowl and 1 wok (or large frying pan).

For the marinade mix
In a ziploc bag, mix together the garlic, ginger, soy sauce, rice vinegar, sesame oil, sesame seeds and five-spice powder. Add the beef strips to the marinade. Close tightly the bag, removing as much air as possible and gently mix the meat, as if you are massaging it, trying to coat it well with the marinade. Set aside and let it marinade for 30 minutes at least.

For the sauce
In a medium bowl, combine the broth, soy sauce and corn starch. Mix well until the cornstarch is completely dissolved. Add the rice wine and sesame oil and whisk until incorporated. Set aside.

Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the marinated beef and the marinade. Cook for 30 seconds without touching the meat (you are looking for a nice sear.) Stir fry the beef until the strips are browned on all sides. It shouldn’t take long; it depends on the thickness of your meat cuts, around 2 minutes as an average.

Transfer the cooked meat to a plate and cover with aluminum foil to keep it warm.

Return the wok to high heat. Put the snow peas and green onions in the wok (you can add a small drizzle of vegetable oil if you feel the need) and stir fry until their color brightens up, around 3 minutes. Add the cooked beef to the greens. Whisk the chicken broth mixture (make sure the corn starch is dissolved) and pour it over the meat and greens in the wok. Let it cook, stirring, until the sauce thickens (usually just a couple of minutes). Correct the seasoning with soy sauce if needed.

Serve hot with a sprinkle or chopped green onions and toasted sesame seeds.

You can enjoy this dish with a salad, white rice, basmati rice, noodles…

Adapted from One Pot of the Day. Kate McMillan