Essanaye's Sesame Beef Stir Fry

Essanaye's Sesame Beef Stir Fry

11
Essanaye 10

"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

8 h 40 m servings 476 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 1380 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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

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 s...

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 ...

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 app...

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...

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....

Just made this, the flavors are amazing! Best stir-fry recipe ever I added a bunch of different veggies

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 kee...

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.