Sesame Beef

Method6 steps · about 20 min

1. 1

   Step 1: Mix all the flank-steak slices with the separate 1 tbsp marinade Shaoxing wine, ½ tsp salt, ¼ tsp black pepper and ¼ cup marinade coating cornstarch until evenly coated. This makes a relatively dry coating. Refrigerate to marinate 15 minutes while preparing the remaining ingredients.

   Refrigerate dry beef marinade · 15 minUses 1 lb beef flank steak, sliced against the grain ¼ inch thick · 1 tbsp Shaoxing wine for marinade · ½ tsp salt for marinade · ¼ tsp black pepper for marinade · ¼ cup cornstarch for marinade coating

2. 2

   Step 2: Mix the ¼ cup chicken broth, 1 tbsp soy sauce, separate 1 tbsp sauce Shaoxing wine, 1½ tsp rice vinegar, ½ tsp sesame oil, 2 tbsp sugar, minced garlic clove (1) and 1 tsp sauce cornstarch. Reserve the whole mixed sauce.

   Uses ¼ cup chicken broth for sauce · 1 tbsp soy sauce for sauce · 1 tbsp Shaoxing wine for sauce · 1½ tsp rice vinegar for sauce · ½ tsp sesame oil for sauce · 2 tbsp sugar for sauce · 1 garlic clove, minced, for sauce · 1 tsp cornstarch for sauce

   
3. 3

   Step 3: Heat the 2 tbsp peanut oil in a large skillet over medium-high heat until hot. Spread all the marinated, coated beef from step 1 without overlap. Cook undisturbed about 1 minute until golden underneath, then flip and brown the other side about another minute. Continue until the beef reaches 63°C (145°F). Turn the heat to low, transfer all the cooked beef to a plate and rest it at least 3 minutes while cooking the sauce. Leave the actual residual oil and juices in the pan.

   Brown beef — first side · 1 minUses 2 tbsp peanut oil for frying beef · All the beef with its dry marinade coating from step 1

4. 4

   Step 4: Stir the complete sauce from step 2 again to suspend its cornstarch, then pour it all into the residual pan contents from step 3. Turn the heat to medium and bring to a boil. Cook and stir until the sauce thickens and coats a spoon.

   Uses All the complete mixed sauce from step 2 · Actual residual frying oil and juices after the cooked beef is removed

5. 5

   Step 5: Once all the cooked beef from step 3 has rested at least 3 minutes, turn off the heat under the thickened sauce from step 4. Return all the cooked beef to the sauce and toss to coat evenly. Sprinkle with toasted sesame seeds.

   Uses All the cooked beef from step 3 after at least 3 minutes rest · All the thickened complete sauce and pan contents from step 4 · Toasted sesame seeds for garnish

   
6. 6

   Step 6: Serve the sesame beef from step 5 hot as 4 main servings, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All the cooked, sauced and sesame-garnished beef from step 5 · Ready steamed rice for serving, optional