The Best Sesame Beef Recipe You’ll Ever Try!
Crispy, flavorful, and coated in a rich, savory-sweet sauce, Sesame Beef is a takeout favorite that’s easy to make at home. This dish features tender slices of marinated beef, lightly fried to perfection, then tossed in a glossy sauce infused with toasted sesame oil and aromatic seasonings.
The balance of flavors is what makes this dish truly special. Brown sugar adds a hint of sweetness, soy sauce and oyster sauce bring deep umami notes, and a splash of rice vinegar cuts through with just the right amount of acidity. A final sprinkle of sesame seeds enhances the crunch and nuttiness, making every bite irresistible.
Perfect for a weeknight dinner or a special occasion, this Sesame Beef pairs beautifully with steamed rice or stir-fried vegetables. Whether you’re a fan of classic Chinese flavors or simply looking to elevate your homemade meals, this recipe delivers restaurant-quality results with minimal effort.
Sesame Beef Ingredients: A Harmony of Flavor and Texture
Flank Steak – The foundation of this dish, tenderized and marinated for optimal juiciness, ensuring a crispy yet succulent bite.
Shaoxing Wine – A splash of this aromatic rice wine enhances depth, infusing the beef with authentic Chinese flavors.
Soy Sauce & Oyster Sauce – A dynamic duo delivering umami richness, balancing saltiness with a subtle sweetness.
Brown Sugar & Rice Vinegar – The perfect contrast, where deep caramel notes meet a hint of acidity for a well-rounded sauce.
Sesame Oil & Toasted Sesame Seeds – Nutty, aromatic, and essential for that signature roasted sesame essence.
Cornstarch – The secret to achieving a light, crispy coating that locks in flavor and gives the beef its irresistible crunch.
Garlic & Scallions – Fragrant accents that brighten the dish, adding layers of warmth and freshness.
Mastering Sesame Beef: Tips, Pairings, and FAQs
Sesame Beef is a beloved takeout-style dish featuring crispy, tender beef coated in a rich, slightly sweet, and nutty sauce. Making it at home ensures bold flavors and perfect texture. Below, you’ll find essential cooking tips, ideal serving pairings, and answers to common questions to help you perfect this dish.
Recipe Tips
1. Choose the Right Cut and Slice It Properly
For the best results, use flank steak, which is known for its rich flavor and slightly firm texture. To ensure tenderness, slice the beef thinly (about ¼-inch thick) against the grain. This shortens the muscle fibers, making the beef more tender when cooked. If cutting is challenging, place the steak in the freezer for 15–20 minutes before slicing—it will firm up, making it easier to achieve thin, even cuts.
2. Don’t Skip the Marination Process
Marinating the beef is crucial for infusing flavor and achieving a tender bite. The combination of Shaoxing wine, sesame oil, and a touch of baking soda helps break down the meat’s fibers, resulting in a softer texture. Let it marinate for at least an hour, but overnight marination deepens the flavors even more.
3. Fry for Crispiness, but Avoid Overcrowding
For perfectly crispy beef, coat the slices evenly in cornstarch and shallow-fry them in hot oil. Make sure the beef sizzles when it touches the oil—this ensures a golden, crunchy coating. Avoid overcrowding the pan, as this lowers the oil temperature and prevents proper crisping. Fry in batches if necessary, and drain excess oil on a wire rack for maximum crunch.
What to Serve with Sesame Beef
1. Steamed Jasmine Rice
This dish is rich in flavor, so pairing it with steamed jasmine rice balances the bold, umami-packed sauce. The rice soaks up the savory-sweet flavors, making each bite well-rounded and satisfying. If you want a healthier alternative, brown rice or cauliflower rice also works well.
2. Stir-Fried Vegetables
A side of crisp, lightly seasoned stir-fried vegetables, such as bok choy, bell peppers, or broccoli, complements the dish beautifully. Their fresh crunch contrasts the crispy beef, while their mild flavor balances the intensity of the sauce. A quick sauté with garlic and sesame oil keeps things simple yet delicious.
3. Egg Drop Soup
For a comforting, restaurant-style experience, serve Sesame Beef with a warm bowl of egg drop soup. The light, silky broth provides a soothing contrast to the crispy beef, and its subtle flavors enhance the meal without overpowering it.
FAQ
1. Can I make Sesame Beef without deep frying?
Yes! Instead of frying, you can air-fry or bake the beef for a lighter version. Air-fry at 400°F (200°C) for 8–10 minutes, flipping halfway. If baking, spread the beef on a lined baking sheet and cook at 425°F (220°C) for about 15 minutes until crispy.
2. Can I substitute Shaoxing wine?
If you don’t have Shaoxing wine, use dry sherry or mirin as a substitute. For a non-alcoholic option, replace it with a mix of apple juice and a splash of rice vinegar to mimic its slightly sweet and tangy depth.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to three days. To reheat, use a skillet over medium heat to restore crispiness. Avoid microwaving, as it can make the beef soggy. If needed, add a splash of water to loosen the sauce.
4. Can I use a different cut of beef?
Yes! While flank steak is ideal, you can also use skirt steak, sirloin, or even ribeye for a more tender option. Just be sure to slice against the grain for the best texture.
With these expert tips, serving ideas, and FAQs, you’re set to create a restaurant-worthy Sesame Beef at home. Enjoy the bold flavors, crispy textures, and irresistible sauce in every bite!
Sesame Beef
Ingredients
- For Marinating the Beef:
- Flank steak – 12 ounces thinly sliced against the grain
- Water – 1 tablespoon aids in absorbing flavors
- Cornstarch – 2 teaspoons creates a velvety texture
- Shaoxing wine – 2 teaspoons enhances depth and complexity
- Sesame oil – 1 teaspoon imparts a nutty aroma
- Oyster sauce – 1 teaspoon adds umami richness
- Baking soda – ¼ teaspoon tenderizes the beef
- For the Sauce:
- Hot water – ⅔ cup dissolves and blends ingredients smoothly
- Brown sugar – 3 tablespoons delivers a subtle caramel sweetness
- Light soy sauce – 2½ tablespoons infuses saltiness and depth
- Oyster sauce – 1 tablespoon contributes a rich, savory essence
- Sesame oil – 1½ teaspoons intensifies nutty notes
- Rice vinegar – ½ teaspoon adds mild acidity for balance
- White pepper – A pinch introduces gentle heat
- For Cooking the Dish:
- Cornstarch – ¼ cup coats the beef for a crisp exterior
- Toasted sesame seeds – 2½ tablespoons enhance texture and flavor
- Neutral oil – ½ cup such as canola or vegetable, for frying
- Garlic – 2 cloves finely chopped, releases aromatic depth
- Scallions – 1 tablespoon finely chopped, add a fresh, mild sharpness
- Cornstarch slurry – 2 teaspoons cornstarch mixed with 1 tablespoon water thickens the sauce
Instructions
- Marinate the Beef:
- Place the thinly sliced flank steak in a bowl and add water, cornstarch, Shaoxing wine, sesame oil, oyster sauce, and baking soda. Stir well until the beef is evenly coated in the mixture. Allow it to marinate for at least one hour, or for enhanced flavor absorption, refrigerate overnight.
- Prepare the Sauce:
- In a mixing bowl or measuring cup, combine hot water, brown sugar, light soy sauce, oyster sauce, sesame oil, rice vinegar, and white pepper. Whisk thoroughly until all components are well incorporated. Set aside.
- Dredge and Sear the Beef:
- In a shallow dish, mix cornstarch and toasted sesame seeds. Lightly dredge each marinated beef slice in this mixture, ensuring an even coating. Shake off any excess.
- Heat a wok or deep skillet over medium-high heat and add neutral oil. To check if the oil is ready, drop in a small piece of beef—it should sizzle immediately. Fry the beef slices in a single layer, allowing them to develop a crisp, golden crust for about one minute per side. Avoid overcrowding the pan, and fry in batches if needed. Once done, transfer to a plate in a single layer to preserve crispiness.
- Finish the Dish:
- Once all the beef is fried, let the oil settle before carefully draining it, leaving behind any residual particles. Wipe the wok clean and return it to medium heat, adding a small amount of fresh oil. Sauté the chopped garlic for about 15 seconds until fragrant.
- Pour in the prepared sauce mixture, stirring to deglaze the pan and bring it to a simmer. Stir in the chopped scallions. Gradually add the cornstarch slurry while stirring continuously, allowing the sauce to thicken until it can coat the back of a spoon. If necessary, adjust the consistency by adding a small amount of hot water.
- Return the crispy beef to the wok, tossing gently to ensure even coating with the sauce. Once combined, transfer to a serving plate and enjoy immediately with steamed rice.
