Easy Sesame Beef Recipe
It’s basically my weeknight superhero – quick, easy, and always a hit. It’s got that perfect balance of savory and sweet, and the sesame seeds add just the right amount of crunch. Seriously, if you’re looking for a guaranteed crowd-pleaser that you can whip up in under 30 minutes, this is IT. Trust me on this one.
My husband, Mark, is OBSESSED with this recipe. Like, requests-it-every-other-week obsessed. And the kids? They actually eat their vegetables when they’re served alongside this beef! I’m not even kidding. One time, I tried to get fancy and make something else on “Sesame Beef Night,” and there was a full-blown revolt. Now, I just stick to what works. Plus, one time Mark tried to make this himself when I had the flu. He nearly set the kitchen on fire but the beef STILL tasted great. This is a win!
Why You’ll Love This Easy Sesame Beef Recipe
- It’s faster than ordering takeout, and way healthier.
- The sauce is so good you’ll want to lick the pan. I may or may not have done this myself…shhh.
- Even picky eaters (aka my kids) will devour it. Seriously, it’s a vegetable miracle.
- It’s one pan! Which is so important if you’re like me and HATE doing dishes.
How to Make It
Okay, so first things first, get your beef ready. I usually use flank steak because it’s what I can find, but sirloin works too. Slice it super thin, like you’re trying to impress someone. Toss it with some cornstarch – this is key for getting that nice, crispy texture. Don’t skip it!
Next, whip up the sauce. It’s just soy sauce (or tamari if you’re gluten-free, like sometimes I am), brown sugar (or honey!), sesame oil (don’t skimp!), garlic, ginger… the usual suspects. Whisk it all together until the brown sugar dissolves. Pro tip: I sometimes microwave it for like, 15 seconds to help it along.
Heat some oil in a big pan or wok – get it HOT. Sear the beef in batches so you don’t overcrowd the pan. Nobody likes sad, steamed beef. Once it’s browned, set it aside.
Now, toss in your veggies. I usually use broccoli and bell peppers because that’s what I usually have in my fridge, but you can use whatever you like. Stir-fry them until they’re tender-crisp. Don’t overcook them or they’ll get mushy. Nobody likes mushy veggies.
Pour the sauce over the veggies and let it bubble and thicken for a minute or two. Then, add the beef back in and toss everything together until it’s all coated in that glorious sauce.
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Finally, sprinkle with sesame seeds and chopped green onions. Serve it over rice or noodles, and prepare to be amazed.
Ingredient Notes
- Beef: Flank steak is my go-to because it’s usually pretty affordable, but sirloin works great too. Just make sure you slice it THIN.
- Soy Sauce: I always use low-sodium because I’m a salt fiend anyway. If you’re gluten-free, tamari is your best friend.
- Brown Sugar: Gives it that sweet, caramelized flavor. I’ve subbed in honey when I was out of brown sugar before. No one noticed.
- Sesame Oil: This is what gives it that authentic Asian flavor. Don’t skip it! Unless you’re allergic, then, like, skip it. But don’t say I didn’t warn you.
- Cornstarch: This is the secret to getting that crispy, tender beef. It coats the beef and helps it to brown.
Recipe Steps:
- Slice beef thinly and toss with cornstarch.
- Whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger for the sauce.
- Heat oil in a large pan or wok and sear the beef in batches. Set aside.
- Stir-fry your choice of vegetables until tender-crisp.
- Pour sauce over the vegetables and let it thicken.
- Add beef back to the pan and toss to coat.
- Garnish with sesame seeds and green onions.
- Serve over rice or noodles.
What to Serve It With
I usually serve this over white rice because, honestly, I’m lazy. But brown rice or quinoa would be healthier. You could also serve it with noodles – udon or ramen would be amazing. And don’t forget a side of steamed broccoli or a simple salad.
Tips & Mistakes
- Don’t overcrowd the pan when you’re searing the beef. It’ll steam instead of brown, and nobody wants that. Work in batches!
- Keep an eye on the sauce – it can burn easily. If it starts to get too thick, add a splash of water.
- Don’t overcook the veggies! They should still have a little bit of crunch.
- Forgot to buy green onions? Don’t sweat it. A sprinkle of sesame seeds is always a good substitute.
Storage Tips
Leftovers? If there are any (which is rare in my house), store them in an airtight container in the fridge. They’ll keep for a few days. Reheat them in the microwave or in a pan on the stove. And hey, don’t judge if you find yourself eating it cold straight from the fridge for breakfast. It happens. No shame.
Variations and Substitutions
Okay, let’s get real. Sometimes I’m missing an ingredient or two. Here’s what I’ve tried:
- Honey instead of brown sugar: Works like a charm!
- Tamari instead of soy sauce: Gluten-free win!
- Broccoli instead of bell peppers: Hey, it’s still a vegetable, right?
- Forgot the sesame seeds: Okay, it’s not quite the same, but it’s still good.
- Skipped the ginger once because I was out. It was still pretty good, just a little less zingy.
Frequently Asked Questions
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Easy Sesame Beef Recipe
Ingredients
Main Ingredients
- 1 lb beef flank steak sliced thin
- 2 tbsp soy sauce low sodium
- 1 tbsp cornstarch
- 2 tbsp sesame oil divided
- 1 cup broccoli florets
- 1 bell pepper red bell pepper sliced
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 2 tbsp sesame seeds lightly toasted
- 2 green onions green onions chopped
Instructions
Preparation Steps
- In a bowl, combine beef, soy sauce, and cornstarch. Mix well and let marinate for 10 minutes.
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add broccoli and bell pepper, stir-frying for 5 minutes. Remove from skillet and set aside.
- In the same skillet, add remaining sesame oil and garlic. Cook until fragrant. Add ginger and sliced beef, stir-frying until beef is browned.
- Return vegetables to the skillet, toss with beef and cook for another 2-3 minutes. Sprinkle with sesame seeds and chopped green onions before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
