Extra Crispy Sesame Beef
Servings: 4
Calories: 657kcal
Extra Crispy Sesame Beef may sound like something that would only be good if ordered off of a respected menu. Trust us, you can make this in your own kitchen and you won't believe how great the results are! Remember to have everything prepped and ready to go, it comes together very quickly!
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Equipment
- Wok, or large sturdy skillet
Ingredients
For the Beef
- Peanut oil for frying, 3 to 4 cups
- 1½ lb ribeye steak sliced into ¼-inch strips
- 2 egg yolks
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine Shaoxing, see NOTES
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup all-purpose flour
- ⅓ cup cornstarch
For the Sauce
- 1 tablespoon sesame oil
- 2 tablespoon honey
- 2 tablespoon tomato paste
- 2 tablespoon Chinese cooking wine Shaoxing, see NOTES
- ¼ cup brown sugar dark
- ¼ cup beef stock or broth
- 2 teaspoon cornstarch
For Stir-Frying
- 3 tablespoon peanut oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger fresh, finely chopped
For Serving
- 2 tablespoon sesame seeds
- 4 scallions thinly sliced
- 3 cups steamed rice
Instructions
Prep the Beef
- Heat the oil to 365°F.Peanut oil
- Place the sliced beef in a large bowl.1½ lb ribeye steak
- In a small bowl, whisk together the 2 egg yolks, soy sauce, wine, salt, and pepper.2 egg yolks, 1 tablespoon soy sauce, 1 tablespoon Chinese cooking wine, ½ teaspoon salt, ½ teaspoon black pepper
- Add the flour, cornstarch, and egg yolk mixture to the beef. Use your hands or two wooden spoons to stir until the beef is completely coated.⅓ cup all-purpose flour, ⅓ cup cornstarch
- Working in batches, carefully add the beef to the hot oil. Use a spider or metal tongs to move the beef around in the oil to prevent them from sticking to each other. Fry until golden, about 3 minutes. Remove from the oil and place on a platter. Continue with the remaining beef. Set aside.
Make The Sauce
- Place all of the sauce ingredients in a medium-sized bowl and whisk until fully combined and the cornstarch has dissolved. Set aside.1 tablespoon sesame oil, 2 tablespoon honey, 2 tablespoon tomato paste, 2 tablespoon Chinese cooking wine, ¼ cup brown sugar, ¼ cup beef stock, 2 teaspoon cornstarch
Bring It All Together
- After the oil has cooled somewhat, safely discard it. Wipe the wok clean with a paper towel.
- Heat the 3 tablespoons of oil over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, careful not to burn.3 tablespoon peanut oil, 1 teaspoon garlic, 1 teaspoon ginger
- Pour in the sauce and stir frequently until slightly thickened, about 2 to 3 minutes.
- Add the beef and stir until fully coated. Remove from the heat and stir in another tablespoon of the sesame oil.
- Serve at once with steamed rice and garnish with sesame seeds and scallions.2 tablespoon sesame seeds, 4 scallions, 3 cups steamed rice
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Dry sherry is a good substitute for the Chinese cooking wine. Shaoxing can be found in the Asian section of many well-stocked supermarkets or at Asian food markets.
Because this dish comes together very quickly, it's important to have all of the ingredients prepped and measured out before you get started.
Leftovers will keep in the fridge for up to 5 days. It can be frozen for up to 1 month. Reheat on the stove over medium heat, adding a little water if needed.
Nutrition
Calories: 657kcal | Carbohydrates: 77g | Protein: 42g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 201mg | Sodium: 674mg | Potassium: 640mg | Fiber: 2g | Sugar: 23g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 5mg