Sesame Beef

Ingredients

• 454 g (1 lb)beef
• ½white onion (or 1 yellow onion)
• 3 clovesgarlic, sliced
• 4–5 slicesginger
• 1 tablespoon (15 ml)onion
• 1 teaspoon (5 ml)ginger
• 1 tablespoon (15 ml)garlic
• 1 tablespoon (15 ml)soy sauce
• 1 tablespoon (15 ml)Shaoxing cooking wine (or dry sherry)
• 1 teaspoon (5 ml)sesame oil
• 2 tablespoons (30 ml)water
• 64 g (½ cup)cornflour (or potato starch)
• 2 tablespoons (about 18 g)white sesame seeds, untoasted
• 2 tablespoons (30 ml)light soy sauce, low-sodium
• 1 tablespoon (about 8 g)cornflour
• 2½ tablespoons (about 32 g)sugar
• 2 tablespoons (30 ml)hoisin sauce
• 1 tablespoon (15 ml)oyster sauce
• ¼ teaspoon (1.25 ml)Chinese five-spice
• 1½ tablespoons (22.5 ml)sesame oil, added after turning off the heat
• 120 ml (½ cup)water
• 3 tablespoons (about 27 g)sesame seeds, for toasting

Instructions

1. 1

   Toast the sesame

   Put 3 tablespoons sesame seeds in a small pot over medium heat. Shake the pot for a few minutes so the seeds toast evenly without burning; when they are dark golden brown, set them aside.

2. 2

   Prepare the aromatics

   Peel and thinly slice 3 cloves of garlic and the 4–5 slices of ginger, then set aside. Peel and thinly slice ½ white onion and set that aside too.

3. 3

   Mix the sauce

   First stir 1 tablespoon cornflour into 2 tablespoons light soy sauce until smooth. Add 2½ tablespoons sugar, 2 tablespoons hoisin sauce, 1 tablespoon oyster sauce, ¼ teaspoon Chinese five-spice and ½ cup (120 ml) water; mix and set aside.

4. 4

   Marinate the beef

   In a bowl, combine 1 teaspoon ginger, 1 tablespoon onion and 1 tablespoon garlic. Slice 1 lb (454 g) beef thinly against the grain and add it to the bowl. Mix in 1 tablespoon soy sauce, 1 tablespoon Shaoxing cooking wine, 1 teaspoon sesame oil and 2 tablespoons water, then leave to marinate for at least 15 minutes.

5. 5

   Coat the beef

   On a large plate, mix ½ cup (64 g) cornflour or potato starch with 2 tablespoons white sesame seeds. Coat the beef slices one at a time, then shake off any excess.

6. 6

   Cook the beef

   Choose either method. For deep-frying, heat oil in a small pot over medium heat and fry a few beef slices at a time for 3–5 minutes, until brown and crisp; lift them out and set aside. For pan-frying, heat oil in a large skillet or wok over medium heat and cook a few slices at a time in a single layer for about 2–3 minutes per side, keeping them separate and undisturbed so a crust forms. Flip again and cook for about 1 minute per side, turning every 30 seconds if needed, until crisp and golden; set aside and repeat with the remaining beef.

7. 7

   Cook the aromatics

   Heat oil in a pan over medium-high heat. Add the ginger and toast for about 2 minutes, then add the sliced garlic and onion and stir-fry for 1–2 minutes.

8. 8

   Thicken the sauce

   Stir the sauce mixture, as the cornflour may have settled, and pour it into the pan. Keep stirring until it bubbles, thickens and changes from milky brown to dark brown.

9. 9

   Finish the dish

   Turn off the heat and mix in 1½ tablespoons sesame oil until glossy. Return the beef to the pan and toss in the sauce for about 1 minute. Remove and discard the ginger slices, or leave them in and eat around them. Add the 3 tablespoons toasted sesame seeds and mix to coat the beef, then serve.

What is sesame beef?

Sesame beef is a Chinese-inspired dish of beef coated in a savoury-sweet sauce and sesame seeds. This version pairs crisped beef with garlic, ginger, onion, hoisin and soy for a glossy, richly flavoured finish.

The recipe combines two textures: a lightly crunchy coating on the beef and a thick sauce that clings to it. Toasting the sesame seeds separately gives them a deeper, nuttier flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 541 calories, 24g protein, 37g carbs, 32g fat.

The beef provides most of the protein, while the sugar, cornflour and sauces contribute carbohydrates. Sesame oil and sesame seeds supply much of the fat. Serve a portion with steamed rice and a generous side of vegetables to make a balanced plate.

Choose the beef and cut

Beef: Use a cut suitable for quick cooking, and slice it thinly across the grain. Thin, even pieces cook quickly and are easier to coat.

Coating: Cornflour or potato starch forms the crisp exterior. Shake off loose excess so the coating does not gather in the pan.

Build a smooth sauce

Cornflour first: Mix it with the light soy sauce before adding the other sauce ingredients. This helps disperse it rather than leaving dry clumps.

Before pouring: Stir the sauce mixture again because the cornflour settles at the bottom. Keep stirring in the pan as it heats; it should bubble and darken as it thickens.

Keep the beef crisp

Work in batches: Whether deep-frying or pan-frying, leave space around the beef. Crowding lowers the pan's heat and makes it harder for the coating to crisp.

Pan-frying: Let the pieces sit long enough to form a crust before turning. The method calls for a few turns, with about a minute on each side after the initial browning.

Finish with sesame oil

The final sesame oil goes in after the heat is turned off. Stir it through until the sauce looks glossy, then add the cooked beef and toss for about a minute.

Keep the toasted sesame seeds until the last step so they coat the finished beef rather than spending time in the sauce.

Serve it as a meal

Serve the beef straight away with steamed rice to catch the sauce. A simple side of greens or lightly cooked vegetables adds freshness and colour alongside the sweet, savoury coating.

If preparing sides, have them ready before tossing the beef with the sauce; the crisp coating is at its best soon after cooking.

Recipe notes & tips

• Slice the beef thinly and across the grain for tender, quick-cooking pieces.
• Toast the sesame seeds over medium heat and keep shaking the pot so they colour without scorching.
• Mix the sauce cornflour into the soy sauce first to help keep the mixture smooth.
• Fry the beef in small batches so the pieces have room to crisp.
• Stir the sauce again just before adding it to the pan, as the cornflour settles.
• Turn off the heat before adding the finishing sesame oil.

Variations

• Use potato starch: Swap it for the cornflour used to coat the beef.
• Choose dry sherry: Use it in place of the Shaoxing cooking wine.
• Swap the onion: Use 1 yellow onion instead of ½ white onion.
• Add fresh greens: Serve the beef with steamed vegetables for a fresh side.
• Adjust the coating: Use a little less sesame seed in the coating if you prefer a milder sesame flavour.

Common mistakes to avoid

• Crowding the pan: The beef will not crisp as readily; cook it in batches with space between pieces.
• Skipping the grain direction: Slice across the grain for more tender bites.
• Adding dry cornflour to the sauce: Blend it into the light soy sauce first to reduce clumps.
• Forgetting to stir the sauce: Cornflour settles, so mix it again just before pouring.
• Toasting too aggressively: Keep the sesame seeds moving over medium heat and take them off once dark golden.
• Adding sesame oil over the heat: Turn the heat off first, then stir it in for a glossy finish.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over medium heat until hot throughout; the beef may soften as it sits in the sauce.

Frequently asked questions