Sesame Beef Stir Fry
A quick and delicious stir-fry dish combining tender beef with vibrant vegetables and a rich sesame-infused sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound sirloin steak, thinly sliced Can substitute with chicken or tofu
- 2 cups mixed bell peppers (red, yellow, green)
- 1 cup broccoli florets
- 1 cup snap peas
Sauce
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons oyster sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch mixed with cold water for thickening sauce
Garnish
- 2 tablespoons sesame seeds
- sliced green onions
Optional Aromatics
- 1 tablespoon fresh ginger, grated
- 2 cloves minced garlic
Instructions
Preparation
- Wash and slice all vegetables and thinly cut the beef.
- A sharp knife ensures the beef remains tender and easy to cook.
Sauce Preparation
- In a small bowl, whisk together the sesame oil, soy sauce, oyster sauce, honey, and cornstarch mixture. Set it aside for later.
Cooking the Beef
- Over medium-high heat, drizzle some sesame oil in a large skillet or wok.
- Add the sliced beef to the hot pan in a single layer and sear for 2-3 minutes.
- Flip the beef to cook evenly for another minute or two, then remove from the pan and set aside.
Vegetable Sauté
- In the same pan, add minced garlic and ginger (if using) and sauté for about 30 seconds.
- Add the mixed bell peppers, broccoli, and snap peas, cooking for about 4-5 minutes.
Combine and Serve
- Return the cooked beef to the pan and stir in the sauce. Cook together for another 2-3 minutes until the sauce thickens.
- Plate the stir-fry and garnish with sesame seeds and green onions.
- Serve hot over steamed rice or noodles.
Notes
For healthier alternatives, consider swapping beef for ground turkey or chicken breast, adding more veggies, or using low-sodium soy sauce. Store leftovers in an airtight container for up to 3 days, or freeze for up to a month.