Sesame Beef

Method12 steps · about 1 hr 45 min

1. 1

   Step 1: Slice the flank steak across the grain ¼ inch (6 mm) thick. Mix it with 1 tbsp marinade water, 2 tsp marinade cornstarch, 2 tsp Shaoxing wine, 1 tsp marinade sesame oil, 1 tsp marinade oyster sauce and ¼ tsp baking soda. Cover and refrigerate for 1 hour, or overnight if preparing ahead. Chop the garlic (2 cloves). Wash, dry and chop the scallions (1 tablespoon), keeping both ready before heating the pan.

   Marinate beef for 1 hour · 60 minUses 12 oz beef flank steak, sliced across the grain ¼ inch (6 mm) thick · 1 tablespoon water · 2 teaspoons cornstarch · 2 teaspoons Shaoxing wine · 1 teaspoon sesame oil · 1 teaspoon oyster sauce · 1/4 teaspoon baking soda · 2 cloves garlic (chopped)

2. 2

   Step 2: Stir together all ⅔ cup hot sauce water, 3 tbsp light brown sugar, 2½ tbsp light soy sauce, 1 tbsp sauce oyster sauce, 1½ tsp sauce sesame oil, ½ tsp rice vinegar and the pinch of white pepper in a jug. Set aside.

   Uses ⅔ cup hot water for sauce · 3 tbsp light brown sugar · 2 1/2 tablespoons light soy sauce · 1 tablespoon oyster sauce · 1 1/2 teaspoons sesame oil · 1/2 teaspoon rice vinegar · 1 pinch white pepper

   
3. 3

   Step 3: Mix the separate 2 tsp slurry cornstarch with 1 tbsp slurry water until smooth. Keep it ready and stir again before use.

   Uses 2 tsp cornstarch for slurry · 1 tbsp water for slurry

4. 4

   Step 4: Mix all ¼ cup dredging cornstarch and 2½ tbsp toasted sesame seeds in a shallow dish. Coat the marinated beef in this mixture and gently shake off excess coating. Keep the slices separate, ready for frying; discard unused coating that has contacted raw beef.

   Uses All marinated beef from step 1, apart from its chopped aromatics and wash water · ¼ cup cornstarch for dredging · 2 1/2 tablespoons toasted sesame seeds

   
5. 5

   Step 5: Heat all ½ cup neutral oil in a wok or frying pan over medium-high heat until a beef slice sizzles on contact, without letting the oil smoke. Arrange the beef in an even layer and shallow-fry the first face for about 1 minute to form a crust.

   Fry the first beef face for 1 minute · 1 minUses All coated beef slices from step 4, apart from unused coating · ½ cup neutral frying oil

   
6. 6

   Step 6: Turn the slices and shallow-fry the second face for about 1 minute to form a crisp coating. Lift the beef onto a clean plate or sheet pan in a single layer, leaving the frying oil in the pan. Keep the beef separate without piling it up; it will return to the sauce shortly.

   Fry the second beef face for 1 minute · 1 minUses All beef and frying oil from step 5

   
7. 7

   Step 7: Turn off the heat. Let the frying oil cool enough to handle safely and let particles settle, then carefully pour the clear oil into a heatproof bowl, leaving the sediment behind. Wipe the pan clean and dry. Keep the clarified oil separate; only 1 tbsp will return to the pan.

   Uses Retained pan oil from step 6, apart from the lifted beef

8. 8

   Step 8: Return 1 tbsp clarified reserved frying oil to the clean dry pan over medium heat. Add the prepared chopped garlic and fry for 15 seconds, stirring so it does not burn.

   Fry garlic for 15 seconds · 1 minUses 1 tbsp clarified oil from step 7 · All chopped garlic from step 1, apart from its other preparations

   
9. 9

   Step 9: Pour in the prepared sauce and stir to loosen the browned residue. Bring it to a simmer, then stir in the prepared chopped scallions.

   Uses All garlic and returned oil from step 8 · All sauce from step 2 · All 1 tbsp scallions from step 1, apart from its other preparations

10. 10

    Step 10: Stir the slurry again, add it to the simmering sauce and stir until the sauce lightly coats a spoon. If it is too thick, add 1–2 tsp hot thinning water only as needed. Return the fried beef and toss to coat. Heat through until the beef reaches at least 63°C/145°F; do not rely on the short frying guides alone for doneness.

    Uses All sauce and aromatics from step 9 · All slurry from step 3, stirred again · 1–2 tsp hot water only if the thickened sauce needs thinning · All lifted beef from step 6, apart from the frying oil subsequently clarified

11. 11

    Step 11: Remove the fully cooked beef and sauce from the heat and let the beef rest for at least 3 minutes before serving.

    Rest cooked beef for at least 3 minutes · 3 minUses All cooked beef and sauce from step 10

12. 12

    Step 12: Plate the rested sesame beef and share between four portions. Serve immediately with ready cooked hot rice if desired.

    Uses All rested beef and sauce from step 11 · Optional ready cooked hot rice