Sesame Beef Stir Fry is a simple and easy stir-fry dish. It differs slightly from some of the restaurant versions, which are battered and fried (not that they aren’t delish, too!) This is a fresher take, and I think you’ll love it just as much.
Sesame Beef Stir Fry
I’d call this a restaurant-quality dish. There’s all the glorious taste and the glossy sauce. In addition to the beef, just a few veggies to round things out. Your meat lovers are gonna love Sesame Beef Stir Fry.
About Sesame Beef Stir Fry:
The sauce is deep, rich, and a little sweet (with a touch of tartness); while the roots of the dish are Chinese, over the years it’s adapted to our American tastes. In this version, I’ve tried to bring the dish back just a little towards its Asian roots.
The flavorful beef is accented with a little onion and a touch of bell pepper. The sesame seeds add such a nice relief and a bit of crunchy nuttiness, a perfect foil for the dish.
Sesame Beef Stir Fry is going to feed four generously, and in around 30 minutes start to finish; ya gotta love a quick meal!
Making Sesame Beef Stir Fry:
When you’re making the stir fry, just take a bit of time to marinate the beef in a touch of baking soda to give it the velvety texture we all love in stir fry. That can happen while you get the veggies cut and start the rice.
Always use a sharp knife! To make the beef easier to cut, you might want to toss your beef in the freezer for 20 minutes to stiffen up a little.
When making any stir fry, always have your ingredients ready and mix your sauces up ahead. For the sauce, start with the cornstarch in the bottom of a small bowl or jar, then add the liquid. It might need to be stirred back together before adding.
Sesame Beef Stir Fry
The Beef:
- Sirloin, flank, tenderloin, or almost any beef (even round) will work here. Just make sure to thinly slice against the grain, then marinade.
- Don’t overcook; better to have a little less brown color than to dry the meat out.
- See more about buying options below, under Saving Money on Groceries.
Serve With:
Serve with White or Fried Rice. If you have an Instant Pot, you cannot go wrong with Perfect Instant Pot Rice. If you want to put in more effort, check out my Classic Fried Rice.
Make it a celebration meal by adding your fave Asian appetizers, egg rolls, or dumplings. These days, decent versions can be picked up frozen.
And of course, fortune cookies, if you have some, always make it fun. Why do I always have a couple of them rolling around in my silverware drawer? Is that a thing, or am I just weird?
Perfect Instant Pot Rice
Leftover Sesame Beef Stir Fry:
Store in the refrigerator, tightly covered, rice and Sesame Beef Stir Fry in separate containers, for three to four days. For best results, reheat servings, lightly covered, in the microwave. It’s likely the sauce will thin with refrigeration.
Leftovers can be frozen. For best results, freeze in smaller portions and thaw overnight in the fridge.
Use caution when saving leftover rice: refrigerate promptly or toss; starchy foods can contain Bacillus cereus, which can reach dangerous levels at around four hours at room temperature.
Other Asian Dishes You Might Like:
- All Purpose Stir Fry Sauce – keeps forever in the fridge and is so nice to have on hand.
- Japanese Beef Bowls – quick to pull together and absolutely heart-warming.
- Beef Chow Fun – an absolute favorite at our house; beef in tangles of noodles.
Beef Chow Fun – Gon Chow Ngau Ho
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Beef for Stir-Fry or Used Similarly:
- Choose your price range and buy on sale. Sirloin is my affordable choice. Even cheaper cuts do well if not overcooked.
- Grocers will have great sales at various price points leading up to the following holidays: before the Winter holidays, Valentine’s Day, and Summer holidays.
- Every steak has a corresponding roast, often cheaper than steak; pick them up on sale and portion out, some for steak, some for other meals.
- Look for better roasts on sale before the Winter Holidays. Look for the cheaper ones about a month after any holiday that features the fancier cuts. Something has to be done with the rest of the beef!
Bell Peppers:
- Buy on sale or take advantage of discount store pricing. Compare the pricing of two or three packs to singles. Green peppers are the bargain; cheaper than other colors.
- Store for one to two weeks in a perforated bag (or the bag they come in; staple or tape it shut after removing one).
- If a save is needed, roast, peel, and freeze the colored ones; Green can be diced and frozen raw for recipes.
Asian Condiments and Ingredients:
- Sales are usually unadvertised and often happen before the Chinese New Year. If your store has them, check the American/Asian and International aisles.
- Asian markets will usually have best pricing. While there, check around. Pricing on chicken and other proteins is often outstanding.
- Some basic items, like Soy Sauce, are now carried at the discount groceries, and many condiments are carried in larger grocery stores.
I hope you guys enjoy Sesame Beef Stir Fry, one of my favorites, and I bet it will be one of yours, too! Fast, easy, and with a wide appeal, you’ll look like a genius when Sesame Beef Stir Fry hits the table! Till next time!
Mollie
Sesame Beef Stir Fry
Sesame Beef Stir Fry
- Prep Time: 10 minutes + marinade
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish Beef
- Cuisine: Chinese
Ingredients
Instructions
For Beef and Marinade:
- 1 1/2 pounds sirloin, thinly sliced against the grain
- 1/4 teaspoon five spice powder, optional
- 2 teaspoons baking soda
For the Sauce:
- 1 tablespoon cornstarch
- 1/3 cup beef broth
- 1/3 cup soy sauce
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons (grated on large holes) ginger
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 to 2 teaspoons sesame oil
For the Stir Fry:
- Oil as needed, about 2 to 2 1/2 tablespoons
- Marinated beef
- 1 small onion or 1/2 of larger, 1″ chunks or 3/8″ sliced
- 1 red bell pepper, 1″ chunks or 3/8″ sliced
- 1 yellow bell pepper, 1″ chunks or 3/8″ sliced
- 4 to 5 cloves minced garlic, 1 1/2 tablespoons
Garnish:
- 1 tablespoon toasted sesame seed
- sliced green onion
Notes:
- This cooks quickly. Have all ingredients prepped ahead and ready to use.
- More bell pepper and onion may be added if desired.
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