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

Adapted from One Pot of the Day. Kate McMillan
Serves 4

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
1 ½ tablespoon sesame seeds
1 teaspoon five-spice powder

1 ½ lb (750 g) 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
2 tablespoon vegetable oil
1 cup (90 g) snow peas, trimmed
6 green onions, green parts only, thinly sliced

Directions
Scale and prep all the ingredients.
You will need 2 medium bowls, one large glass bowl and one wok (or large frying pan).

For the marinade mix
In a medium bowl, mix together the garlic, ginger, soy sauce, rice vinegar, sesame oil, sesame seeds and five-spice powder. Put the beef strips and the marinade in a large glass bowl. Cover. Set aside and let it marinade for 30 minutes at least. If the marinade is not covering all the meat, you can turn the strips from time to time, making sure to coat them all.

For the sauce
In a medium bowl, combine both 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. Add the remaining tablespoon of vegetable oil. Put the snow peas and green onions in the wok 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 less than a minute). Correct the seasoning with soy sauce if needed and serve hot.

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