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A white plate piled high with glistening Sesame Beef strips, generously sprinkled with sesame seeds and green onions, served alongside a bowl of white rice.
Maryam

Sticky Garlic Sesame Beef Stir-Fry

This quick and flavorful Sticky Garlic Sesame Beef Stir-Fry features tender strips of beef coated in a savory, sweet, and garlicky sesame sauce, perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1.5 lbs flank steak thinly sliced against the grain
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce low sodium
  • 1/2 tsp baking soda optional (for tenderizing)
For the Sauce
  • 1/2 cup soy sauce low sodium
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil toasted
  • 2 tbsp brown sugar packed
  • 4 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 1 tsp Sriracha or to taste
  • 1 tbsp cornstarch dissolved in 2 tbsp cold water (cornstarch slurry)
For Cooking
  • 2 tbsp vegetable oil or other high-heat oil
For Garnish
  • 2 tbsp sesame seeds toasted
  • 2 stalks green onions thinly sliced

Equipment

  • Large skillet or wok
  • Mixing Bowls
  • Whisk
  • Measuring Spoons and Cups
  • Cutting board
  • Sharp knife

Method
 

  1. Pat the thinly sliced flank steak dry with paper towels. In a medium bowl, combine the beef with 1 tablespoon cornstarch, 1 tablespoon low-sodium soy sauce, and 1/2 teaspoon baking soda (if using). Toss well to coat. Let it marinate at room temperature for at least 10 minutes while you prepare the sauce.
  2. In a separate medium bowl, whisk together the 1/2 cup low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, brown sugar, minced garlic, grated ginger, and Sriracha. Set aside. In a small bowl, prepare the cornstarch slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add half of the marinated beef in a single layer, ensuring not to overcrowd the pan. Sear for 1-2 minutes per side until nicely browned and cooked through. Remove the cooked beef from the pan and set aside. Repeat with the remaining 1 tablespoon of oil and the rest of the beef.
  4. Once all the beef is cooked and removed, pour the prepared sesame sauce into the same skillet or wok. Bring the sauce to a gentle simmer over medium heat, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry. Continue to whisk for 1-2 minutes until the sauce thickens to your desired consistency.
  5. Return all the cooked beef to the skillet, tossing to coat evenly with the thickened sauce.
  6. Serve immediately over steamed rice or noodles. Garnish generously with toasted sesame seeds and thinly sliced green onions.

Notes

For extra tender beef, marinating with baking soda is a fantastic trick, but it's optional. Adjust Sriracha to your preferred level of spice. This dish is excellent served with steamed broccoli or stir-fried vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.