Essanaye's Sesame Beef Stir Fry Recipe - Allrecipes.com
Essanaye's Sesame Beef Stir Fry Recipe
  • READY IN 8+ hrs

Essanaye's Sesame Beef Stir Fry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    8 hrs 40 mins

Directions

  1. Whisk soy sauce, sugar, rice wine vinegar, garlic, and 1 tablespoon sesame seeds in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal bag. Marinate beef in the refrigerator overnight.
  2. Heat peanut oil in a wok or large skillet over medium-high heat; cook and stir beef and marinade until beef is well-browned, about 5 minutes. Stir in asparagus, mushrooms, onion, bell pepper, and green onions; cook and stir until vegetables begin to soften, 3 to 4 minutes. Add cashews and 1 tablespoon sesame seeds; continue cooking until vegetables are tender, 2 to 3 minutes more.
  3. Mix cornstarch and water in a small bowl; stir into beef stir fry until sauce is thickened, about 3 minutes. Sprinkle with remaining 1 tablespoon sesame seeds.
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Footnotes

  • Cook's Note:
  • If you don't plan on consuming the entire batch the first meal, I suggest you omit the cashews altogether, or add them to each plate when served. They will turn soggy and not be very appealing the second day.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2013

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.

 
Most Helpful Critical Review
Dec 11, 2014

This wasn't bad, we just weren't fans of the sauce. Too sweet and too bland somehow. Thanks.

 

11 Ratings

Oct 07, 2014

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.

 
Jun 11, 2013

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.

 
Feb 01, 2013

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.

 
Mar 12, 2015

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.

 
Mar 13, 2015

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.

 
Oct 27, 2014

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.

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 1380 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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