Go Back
+ servings
A plate filled with sesame beef and steamed white rice.

Extra Crispy Sesame Beef

Course: Entree
Cuisine: Chinese / American
Keyword: easy sesame beef recipe, how to cook in a wok, how to make sesame beef
Prep Time: 15 minutes
Cook Time: 15 minutes
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!
Print Recipe

Equipment

  • Wok, or large sturdy skillet

Ingredients

For the Beef

  • Peanut oil for frying, 3 to 4 cups
  • lb ribeye steak sliced into ¼-inch strips
  • 2 egg yolks
  • 1 tbsp soy sauce
  • 1 tbsp Chinese cooking wine Shaoxing, see NOTES
  • ½ tsp salt
  • ½ tsp black pepper
  • cup all-purpose flour
  • cup cornstarch

For the Sauce

  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp tomato paste
  • 2 tbsp Chinese cooking wine Shaoxing, see NOTES
  • ¼ cup brown sugar dark
  • ¼ cup beef stock or broth
  • 2 tsp cornstarch

For Stir-Frying

  • 3 tbsp peanut oil
  • 1 tsp garlic minced
  • 1 tsp ginger fresh, finely chopped

For Serving

  • 2 tbsp sesame seeds
  • 4 scallions thinly sliced
  • 3 cups steamed rice

Instructions

Prep the Beef

  • Heat the oil to 365°F.
  • Place the sliced beef in a large bowl.
  • In a small bowl, whisk together the 2 egg yolks, soy sauce, wine, salt, and pepper.
  • Add the cornstarch, flour, and egg yolk mixture to the beef. Use your hands or two wooden spoons to stir until the beef is completely coated.
  • 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.

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.
  • 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.

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