Sesame Garlic Beef Stir Fry

Ingredients

• 30 ml (2 Tbsp)reduced-salt soy sauce
• 15 ml (1 Tbsp)rice vinegar
• 15 ml (1 Tbsp)sesame oil
• 15 ml (1 Tbsp)fresh ginger, grated
• 15 ml (1 Tbsp)sesame seeds
• 10 ml (2 tsp)garlic, minced
• 2.5 ml (1/2 tsp)Chinese five-spice powder
• 1.25 ml (1/4 tsp)black pepper
• 454 g (1 lb)flank steak, thinly sliced across the grain
• 150 g (1 cup)snow peas, halved
• 55 g (1/2 cup)carrots, shredded
• 8spring onions, sliced
• 60 ml (1/4 cup)beef stock
• 30 ml (2 Tbsp)reduced-salt soy sauce
• 25 g (2 Tbsp)light brown sugar
• 15 ml (1 Tbsp)rice vinegar
• 7.5 ml (1/2 Tbsp)garlic, minced
• 10 ml (2 tsp)sesame oil
• 5 ml (1 tsp)fresh ginger, grated
• 5 ml (1 tsp)cornflour
• 2.5 ml (1/2 tsp)red chilli flakes
• 30 ml (2 Tbsp), dividedvegetable oil

Instructions

1. 1

   Marinate the beef

   Mix the marinade ingredients in a bowl, add the flank steak and turn to coat. Leave it to marinate for 15 minutes.

2. 2

   Cook the steak

   Heat 15 ml (1 Tbsp) of the vegetable oil in a large frying pan over medium-high heat. Lift the steak out, letting excess marinade drain away, and cook it in a single layer for 2–3 minutes, turning or stirring so both sides cook. Work in batches if the pan is too small, then transfer the beef to a plate.

3. 3

   Cook the vegetables

   Add the remaining 15 ml (1 Tbsp) vegetable oil to the pan. Add the snow peas, carrots and spring onions and cook, stirring often, for 2–3 minutes.

4. 4

   Thicken the sauce

   Whisk together the stock, soy sauce, brown sugar, rice vinegar, garlic, sesame oil, ginger, cornflour and chilli flakes. Return the steak to the pan and pour in the sauce, stirring to combine as it thickens.

5. 5

   Add noodles

   If using cooked ramen noodles, stir them into the pan, then serve.

What is sesame garlic beef stir-fry?

Stir-frying is a quick way to cook thinly cut ingredients over high heat, then bring them together with a seasoned sauce. This version combines beef with sesame, garlic, ginger and Chinese five-spice, alongside crisp vegetables.

The recipe draws on familiar East Asian-inspired flavours, but it is a home-style combination rather than a claim to one specific regional tradition. Marinating the beef and mixing the sauce before cooking help make the short cooking time manageable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 27g protein, 15g carbs, 19g fat.

The beef provides most of the protein, while the brown sugar and vegetables contribute carbohydrates. The sesame and vegetable oils, along with the steak, are the main sources of fat. Serve with extra non-starchy vegetables for a more balanced plate, or add rice or noodles if you want a more filling meal.

Why cut the steak across the grain?

Thin slices across the grain shorten the long muscle fibres, making flank steak easier to bite into. Keep the slices as even as you can so they cook quickly and consistently.

The first soy, vinegar, sesame oil, ginger, sesame seeds, garlic and spices form the marinade. Drain away excess before frying so the meat sears instead of releasing too much liquid into the pan.

Build the sauce before cooking

Cornflour: whisk it thoroughly into the stock and other sauce ingredients to avoid lumps. The sauce goes into the hot pan at the end, where it thickens as it coats the beef and vegetables.

Brown sugar: it rounds out the salt and sharpness of the soy and vinegar. Taste the finished sauce before serving, bearing in mind that the recipe uses reduced-salt soy sauce.

Keep the vegetables crisp

Snow peas: cook them briefly so they retain some bite. The carrots and spring onions also need only a few minutes in the pan.

A roomy, hot pan is useful for both the vegetables and the steak. If the steak would overlap, cook it in batches; crowding can make it steam rather than brown.

Watch the timing

The beef cooks for just 2–3 minutes, so have the vegetables and sauce ingredients ready before heating the pan. Thin slices can become tough if left to cook for too long.

Once the sauce goes in, stir until it thickens and clings to the ingredients. Avoid reducing it for an extended time, which can make the sauce overly concentrated.

How to serve it

Ramen noodles or rice make this a more substantial meal and pair well with the savoury sauce. If adding cooked noodles, fold them in at the end so they warm through without becoming too soft.

For a lighter-feeling serving, spoon the stir-fry into lettuce leaves. You can also serve it as it is, with extra vegetables alongside.

Recipe notes & tips

• Slice the steak across the grain and keep the pieces thin for quick, tender cooking.
• Prepare and measure the sauce ingredients before you start stir-frying.
• Cook the steak in batches if needed to leave space between the slices.
• Drain excess marinade from the beef before it goes into the hot pan.
• Stir the sauce again just before adding it so the cornflour is evenly mixed.
• Add cooked ramen only at the end, just long enough to warm it through.

Variations

• Use rice: Serve the stir-fry over cooked rice instead of mixing in ramen.
• Choose lettuce cups: Spoon the beef and vegetables into crisp lettuce leaves.
• Adjust the heat: Increase or reduce the chilli flakes to suit your preference.
• Add more vegetables: Include extra snow peas or carrots while keeping the cooking time brief.
• Use another steak cut: Choose a similarly suitable quick-cooking steak and slice it thinly across the grain.

Common mistakes to avoid

• Crowding the pan: The beef can steam instead of searing; cook it in batches.
• Slicing with the grain: Long fibres make the steak chewier; cut across the grain.
• Leaving excess marinade on the beef: Too much liquid can hinder browning; let it drain before cooking.
• Overcooking the steak: Thin slices cook quickly; remove them after 2–3 minutes.
• Adding the sauce without mixing: Cornflour can settle or clump; whisk the sauce just before pouring it in.
• Cooking the vegetables for too long: They can lose their bite; stir-fry them for 2–3 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan over medium heat until piping hot, stirring gently; add a small splash of water if the sauce has thickened too much. Store noodles separately if possible to help them keep their texture.

Frequently asked questions