Sesame Beef Recipe

Slice and Marinate

Trim any excess fat from the flank steak and slice it very thinly against the grain into bite-sized strips. Place the sliced beef in a bowl and add 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tbsp cornstarch, and 1 tsp freshly ground black pepper. Toss thoroughly to coat, then let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours). The cornstarch will help create a velvety texture when cooked.

While the beef marinates, combine the sauce ingredients in a small bowl: 1 tbsp oyster sauce, 1 tsp hoisin sauce, 1 tsp dark soy sauce (optional), 1 tsp brown sugar, and 3 tbsp water. In a separate small cup, dissolve 1 tsp cornstarch in an additional 1 tbsp water to make a slurry and set aside.

Heat a large skillet or wok over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat. When the oil is shimmering, add the marinated beef in a single layer. Let it sear undisturbed for 30–45 seconds, then stir-fry for another 1–2 minutes until most pieces are browned but not fully cooked through. Work in batches if necessary to avoid crowding.

Remove the browned beef to a plate and wipe the wok clean if there is excessive residue. Return the wok to high heat and add 1 tbsp oil if needed. Add the julienned ginger and minced garlic and stir-fry for 15–20 seconds until fragrant (do not burn). Add the sliced scallion greens and optional red chili flakes and stir briefly.

Pour the prepared sauce into the wok and bring to a simmer. Add the cornstarch slurry while stirring; cook for 30–60 seconds until the sauce thickens to a glossy consistency.

Return the beef and any accumulated juices to the wok. Toss continuously to coat the beef with the sauce and finish cooking—about 1 minute. Stir in 2 tbsp toasted sesame seeds and 1 tsp finishing sesame oil. Taste and adjust: add 1 tsp rice vinegar or lemon juice if you want brightness, or a pinch more sugar/soy to balance.

Transfer the sesame beef to a serving platter. Garnish with the remaining toasted sesame seeds and fresh cilantro leaves if using. Serve immediately with steamed rice (approximately 4 cups cooked rice for 4 servings).