Description
A homemade version of crispy sesame beef that is faster, cheaper, and tastier than takeout. This recipe uses a cornstarch coating for a shatteringly crisp exterior and a balanced sweet-salty sauce, all made in under 45 minutes.
Ingredients
Scale
- 1.5 lbs flank steak, sliced against the grain into thin strips
- 1 tablespoon soy sauce (for marinade)
- 1 teaspoon cornstarch (for marinade)
- Pinch of black pepper
- 1 large egg white, whisked until frothy
- ½ cup cornstarch (for coating)
- Neutral oil (such as avocado or vegetable oil) for shallow frying
- ½ cup low-sodium soy sauce
- 2 tablespoons dark soy sauce
- ¼ cup low-sodium chicken broth
- 2 tablespoons rice vinegar
- 3 tablespoons light brown sugar
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons sesame seeds, toasted
- 2 stalks green onions, sliced
Instructions
- Slice the flank steak against the grain into thin, bite-sized strips. Place in a bowl with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper. Toss to coat and let marinate for 15 minutes.
- Pat the marinated beef dry with paper towels to remove excess moisture. In a separate large bowl, whisk the egg white until frothy. Add the beef strips and toss to coat evenly.
- Add the remaining ½ cup of cornstarch to the beef and toss gently until each piece is lightly coated in a dusting. Avoid thick clumps.
- In a small bowl, whisk together the soy sauce, dark soy sauce, chicken broth, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes until the sugar is dissolved. Set aside.
- Heat about ½ inch of neutral oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in a single layer, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining beef.
- Wipe out the skillet or use a clean one. Add 1 tablespoon of oil over medium heat. Pour in the sauce mixture and stir constantly for 2-3 minutes until it thickens to a glossy, syrupy consistency.
- Immediately add the fried beef back into the skillet with the sauce. Toss quickly and gently to coat every piece, then remove from heat.
- Transfer to a serving plate and sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately over steamed jasmine rice or cauliflower rice.
Notes
Slice the beef against the grain for tenderness. Do not crowd the pan when frying to ensure crispiness rather than steaming. Toast sesame seeds in a dry pan for 2 minutes until fragrant. Combine the beef with the sauce off the heat to prevent sogginess. This recipe does not freeze well due to the cornstarch coating becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 12
- Sodium: 800
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 35
Keywords: crispy sesame beef, homemade takeout, beef stir fry, weeknight dinner, easy beef recipe, cornstarch beef, sesame beef sauce