Recipe by Essanaye
"Very good stir-fry. A little on the sweet side. Cook in a large wok on medium-high heat. Marinating overnight is good, but not necessary."
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rice wine vinegar
round steak, thinly sliced
1-inch sliced asparagus
sliced fresh mushrooms, or more to taste
sweet onion, chopped
red bell pepper, sliced
green onions, chopped into 1-inch pieces
Fantastic! My husband devoured this! The only thing I changed was that I added a few spashes of spicy szechuan sauce since I saw that it was a bit sweet.. And I just really like the mixture of sweet and spicy. Overall, I will be making this again.
Made the recipe as is. The beef turned out dry, over cooked and too sweet. Brown sugar is better than white sugar in this type of recipe.
I only used the recipe for the sauce. I have a go-to veggie list my family tolerates. At any rate, I added a teaspoon of sesame oil and a teaspoon of hot sauce to balance flavors and swapped apple cider vinegar for rice wine vinegar because I didn't realize I was out. I served it over rice. This could very well have passed for a restaurant dish. I'm not one to immediately toot my horn, but I'm definitely making this again.
This is really good. I'm a rather difficult person to "wow" so I'm giving this recipe 4 stars. As the recipe is written it's a little too sweet for my tastes, but overall I'd say it's definitely a nice, easy dinner and very tasty.
Delicious, made as written except I did not have rice wine vinegar, so I used 25% water and 75% white wine vinegar. My husband and son enjoyed this recipe and I have the go ahead to make again. My only complaint would be the beef was over cooked, so next time I will not cook the beef as long before I add the veggies. Thank you for submitting this recipe.
Essanaye's Sesame Beef Stir-fry Haiku: "Per the cook's foot note, I didn't use the cashews. (Also removed beef.)" After the steak was browned, I removed it to a separate plate and covered to keep warm while I continued w/ the recipe and its veggies, returning it to the skillet w/ the cornstarch slurry at the end; otherwise, I can only imagine that the steak would've been the texture of a leather shoe and that would've made me sad. But otherwise, this was a really tasty stir-fry and since I knew that there would be leftovers I skipped the cashews entirely; I found that the leftovers tasted even better anyways! Thanks Essanaye - I think I've found my new favorite stir-fry (sauce) recipe, and next time that I make this, I'll probably toss in whatever vegg's on its way to wilty territory.
This wasn't bad, we just weren't fans of the sauce. Too sweet and too bland somehow. Thanks.
Made this with beef and with chicken on separate occasions. Both were delicious. I cut back the soy sauce as it is a bit too salty for our family. did not always marinate over night and it was still yummy.
I have made with recommended veggies and with my own mixture all turns out fantastic. I serve mixed with rice noodles and i have served with rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Essanaye's Sesame Beef Stir Fry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 245
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