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.
This wasn't bad, we just weren't fans of the sauce. Too sweet and too bland somehow. Thanks.
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.
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.
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.
JUST MADE IT. I DOUBLED THE RECIPE. ADDED JAPANESE EGGPLANT TO THE AMOUNT OF MUSHROOMS I HAD TO MAKE UP 2 CUPS. ASPARAGUS IS TOO EXSPENSIVE SO I USED BOK CHOY. STIR FRIED THE BEEF AND VEGGIES SEPARATELY, ADDED THE BEEF IN EXTRA SAVED MARINADE WITH CORNSTARCH AND BAMB!!!
A delicious combination that goes well with home made stir fried rice as well, or over a bed of steamed white rice and lettuce. To note, although it adds on a little more time, I stir fry my meat seperately, and only for maybe 30-45 seconds per side, it comes out delightfully crispy and not soggy...also, drain and save your marinade if you like, but don't stir fry in it, that defeats the purpose and you're more boiling the meat. :D Kudos.
* 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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