Sesame Beef
Sesame Beef is a beloved Chinese dish that features tender slices of crispy beef enveloped in a glossy, slightly sweet sauce. This dish is distinguished by its well-balanced flavors, combining rich umami notes with the aromatic depth of toasted sesame oil and sesame seeds.
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.