Extra Crispy Sesame Beef

A plate filled with sesame beef and steamed white rice.

Course: Entree

Cuisine: Chinese / American

Prep Time: 15

Cook Time: 15

Servings:

Calories: 657kcal

Author: Kris Longwell

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
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