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Super juicy and flavorful, you’ve got to make sesame beef tonight! It’s made with less oil than at a Chinese restaurant, so you can savor the flavor in a healthier way! {Gluten-Free Adaptable}

Sesame Beef

5 from 8 votes
Super juicy and flavorful, you’ve got to make sesame beef tonight! It’s made with less oil than at a Chinese restaurant, so you can savor the flavor in a healthier way! {Gluten-Free Adaptable}
To make the dish gluten-free, use dry sherry to replace Shaoxing wine. And use tamari to replace soy sauce.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Author: Maggie Zhu

Ingredients

Beef and Marinade

  • 1 lb (450 g) beef flank steak (or skirt steak) , sliced against the grain into 1/4” (5 mm) pieces
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cornstarch

Sauce

  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 1/2 teaspoons rice vinegar
  • 1/2 teaspoon sesame oil
  • 2 tablespoons sugar
  • 1 clove garlic , minced
  • 1 teaspoon cornstarch

Cooking

  • 2 tablespoons peanut oil (or vegetable oil)
  • Toasted sesame seeds for garnish

Instructions

  • Combine the beef and marinade ingredients in a medium-size bowl. Marinate for 15 minutes white preparing other ingredients.
  • Combine the sauce ingredients in a medium-size bowl and stir to mix well.
  • Add the oil to a large skillet and heat over medium-high heat and heat until hot. Add the marinated beef and spread without overlapping. Cook undisturbed until the bottom turns golden brown, about 1 minute. Flip and brown the other side, another minute or so. Turn to low heat. Transfer the beef into a plate and set aside.
  • Stir the sauce again to dissolve the cornstarch completely, pour into the pan. Turn to medium heat and bring the sauce to a boil. Stir and cook until the sauce is thickened.
  • Turn off the heat and add the cooked beef back. Toss to coat evenly, then sprinkle with sesame seeds to garnish.
  • Serve hot over steamed rice as a main dish.

Notes

  1. To make the dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari to replace soy sauce.

Nutrition

Serving: 1serving, Calories: 348kcal, Carbohydrates: 17.5g, Protein: 35g, Fat: 14.5g, Saturated Fat: 3.9g, Cholesterol: 101mg, Sodium: 561mg, Potassium: 483mg, Fiber: 0.2g, Sugar: 8.1g, Calcium: 5mg, Iron: 22mg