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Under 30 Minutes

Sesame Beef

Have this simple beef stir-fry on the dinner table in 15 minutes. Serve with rice to complete the meal.

  • Prep:
  • Total Time:
  • Servings: 4
Sesame Beef

Source: Everyday Food, December 2010

Ingredients

  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon sugar
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon red-pepper flakes
  • 1/2 teaspoon cornstarch
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 3/4 pound boneless New York strip steak, thinly sliced
  • 2 red bell peppers, ribs and seeds removed, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon sesame seeds, toasted
  • Cooked rice, for serving
  • Thinly sliced scallions greens (optional), for serving

Directions

  1. In a small bowl, combine soy sauce, sherry, sugar, vinegar, red-pepper flakes, and cornstarch. In a large skillet, heat 1 tablespoon oil over medium-high. In two batches, cook meat, undisturbed, until browned on one side, about 2 minutes per batch. Transfer to a plate.

  2. Add 1 teaspoon oil and bell peppers to skillet and cook, stirring, until peppers are crisp-tender, 2 minutes. Add garlic and cook until fragrant, 30 seconds. Whisk soy sauce mixture and add to skillet, along with steak. Cook, stirring, until sauce thickens, 1 minute. Stir in sesame seeds. To serve, spoon beef mixture over rice and top with scallion greens if desired.

Reviews (2)

  • threepeas 11 Jul, 2012

    This is one of the BEST recipes I've ever cooked, EVER! The first time I made it, my husband requested it two more times in the following week he liked it so much! Adding the garlic is my favorite part - the smell of garlic in a hot pan is just intoxicating. It really makes a (somewhat) novice like myself feel like they are much better at cooking than they (probably) are.

  • ladycapulet06 6 Jan, 2011

    The sauce for this dish is amazing. Even my picky 6 year old son asked for seconds. That's saying something. I broiled flank steak instead of pan frying NY strip steak and let it rest before cutting it up. I then added the juices collected from the beef into the sauce. Oh, taste bud euphoria...

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