Sesame Beef

While many times sesame beef is flash-fried or deep-fried at Chinese restaurants, you can make this healthier version at home that still packs in so much flavor. Trust me, you won't miss all the extra oil!

When it comes to this tasty dish, it's really all about the seared steak and sauce. The sauce is savory, slightly sweet, and has a great punch from ginger and garlic. Pair the saucy steak with egg fried rice or chow mein for a takeout dream-come-true!

Craving more sesame stir-fry inspiration? Try these too: Healthy Sesame Chicken, Sesame Crusted Tuna, or Healthy Sesame Chicken!

Before You Get Started

Keep these tips in mind for foolproof sesame beef:

• Choose the right cut of beef: This recipe will work with lots of different cuts of beef, including flank steak, skirt steak, sirloin steak, or any beef that's appropriate for stir-frying. It also works with chicken, pork, and tofu if you want an alternative to beef.
• Slice against the grain: This keeps the beef tender (pop it in the freezer for 15 minutes first to make slicing easier).
• Prep ahead: The sauce can be whisked up in advance to save time.

How to Make Sesame Beef

Follow these simple steps to make this delicious stir-fry recipe.

1. Prepare the steak: The first thing I do when making Sesame Beef is to preheat the oven to 400 degrees, then cut my flank steak into strips. I set those aside. Since steak can be hard to slice, pop it in the freezer for 15-20 minutes before slicing if you have time. This will firm up the meat and make it so much easier to slice thinly.
2. Make the sauce: Whisk together the beef stock, brown sugar, sesame oil, soy sauce, rice vinegar, garlic, and ginger.
3. Sear the beef: Toss the beef with flour or cornstarch, salt, and pepper. Make sure the beef is well-coated with flour or cornstarch. Add some olive oil to an oven-safe pan, skillet, or Dutch oven until it's heated up to medium-high to high heat. Add the steak to the pan in a single layer and sear it on both sides. You may have to cook the steak in batches. Overcrowding the pan will cause the steak to simmer or boil and result in a tough steak.
4. Add the sauce: Add the sauce to the pan and bring to a simmer. Cook for 1-2 minutes until the sauce thickens. If, for some reason, the sauce doesn't thicken, add a slurry of cornstarch and water to the pan.
5. Garnish: Finish the dish with sesame seeds and green onions.

Add Vegetables

If you would like to add some broccoli, red peppers, or other vegetables to this dish, it's quite easy. After searing the beef, remove it from the pan and set it aside. Add the vegetables to the pan and cook on medium-high heat, stirring often, until tender-crisp.

Then add the beef and sauce to the pan. Bring to a simmer and cook for 1-2 minutes until thickened. You may need to double the sauce and add cornstarch to make sure there is enough sauce for the vegetables.

Here are some of our favorite ways to add veggies to this stir-fry recipe:

• Right into the main dish: Add the veggies right to the skillet with the Sesame Beef. Some of my favorite vegetables include broccoli, cauliflower, edamame, and sugar snap peas. After searing the beef, remove it from the pan and set it aside. Add the vegetables to the pan and cook on medium-high heat, stirring often, until tender-crisp. Then add the beef and sauce to the pan
• On the side: This is delicious with some Roasted Bok Choy, Asian Broccoli, or Broccolini. For something quick, buy a bag of frozen vegetables in those steamable bags. Cook it in the microwave according to package directions and put it in with the steak when you get it out of the oven.
• Add to veggie noodles: Use veggie noodles as your base and add the Sesame Beef on top.

Easy Twists & Add-Ins

Feeling creative? Here are some fun ways to tweak this recipe to match your mood (or your fridge).

• Make it spicy: Add chili flakes or sriracha to the sauce for a little heat.
• Swap sweeteners: Use honey, maple syrup, or even Stevia for a lower-sugar version.
• Low-sodium option: Go with low-sodium soy sauce or coconut aminos. If you have dark soy sauce, feel free to use that!
• Make it gluten-free: Use tamari instead of soy sauce and cornstarch instead of flour.
• Vinegar swap: If you don't have rice vinegar, white vinegar would also work.
• Change the broth: Chicken broth would work instead of beef broth. Or you can up the amount of soy sauce and just use water.
• Toasted or not toasted: Toasted sesame oil has the most flavor, but regular works as well!

Ways to Serve Sesame Beef

There are so many delicious ways to serve this dish. Here are some favorites:

• Lettuce wraps: Lettuce wraps are a great low-carb way to serve up the meat. Add your favorite toppings like sliced cabbage, Sriracha, or bean sprouts.
• With rice: This beef also goes great over sushi rice, brown rice, or cauliflower rice for a low-carb option!
• With noodles: Serve this sesame beef recipe over noodles. Rice noodles, ramen, high-fiber spaghetti, or veggie noodles make a great base for beef.
• Grain bowls: Eat with your favorite grains and vegetables. We love adding it to Asian Noodle Bowls or Rice Bowls.
• Salads: This beef goes great over salad, too. Any kind will do, but I'm partial to this Chinese Chicken Salad (sub beef for chicken).
• Spring rolls: How about letting the beef cool a bit and then wrapping it in a rice paper roll for a new twist on an Asian spring roll?

Storage and Reheating

Here's how to save and reheat any extras (if there are any!).

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Warm gently in a skillet over low heat or microwave in short bursts, adding a splash of broth if needed.
• Freeze: Cool completely and freeze in a zip-top bag or container for up to 3 months. Thaw overnight before reheating.
• Leftovers: Add leftover beef to a bowl of rice or quinoa with sautéed veggies and a drizzle of soy sauce or sriracha mayo. Another option is to chop it up and stir-fry with leftover rice, scrambled egg, and veggies for a quick Healthy Fried Rice!