Sliced Beef Omasum With Sesame Sauce & Cilantro Recipe

Prepare Omasum

If your omasum is raw or not pre-cooked, simmer in lightly salted water with a thick slice of ginger for 1.5–2 hours until tender, then chill completely. For catering speed, use pre-cooked omasum: blanch in boiling water 2 minutes, then plunge into ice water to firm, and refrigerate until cold.

Thinly slice the cold cooked omasum across the grain into 1/8–1/4-inch slices. Aim for uniform pieces for even presentation and mouthfeel.

Place sliced omasum in a shallow bowl. Add 2 tbs soy sauce, 1 tbs Shaoxing wine, grated ginger, minced garlic, 1/2 tsp kosher salt and 1/4 tsp white pepper. Toss gently to coat and let marinate 20–30 minutes in the refrigerator to take on flavor. Drain off excess liquid just before plating.

Heat 1 tbs neutral oil in a large skillet over medium-high heat. Quickly sear slices in batches (20–30 seconds per side) just to create slight browning and aromatics, keeping center tender. Remove to a tray and let rest 5 minutes. For a cold plated option, omit searing and proceed chilled.

In a mixing bowl, whisk together 3/4 cup tahini, 2 tbs soy sauce, 1 tps dark sesame oil, 1 tbs rice vinegar and 1 tbs honey until smooth. The mixture will be thick.

Slowly whisk in 1/2 cup warm chicken or vegetable stock a few tablespoons at a time until the desired pourable but creamy consistency is reached. Adjust to 1/3–3/4 cup stock as needed.

Stir in 1 tsp chili oil if using, 1 tbs toasted sesame seeds and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning: add more soy for saltiness, vinegar or lime for brightness, or a touch more honey for balance.

If you prefer a silkier texture for catering service, briefly blend the sauce in a small blender or use an immersion blender for 10–15 seconds.

Combine chopped cilantro and sliced scallions in a small bowl. Squeeze the juice of 1 lime over the herbs and toss lightly to brighten and bind.

If using julienned ginger, toss it with a pinch of salt and a few drops of lime to soften the raw bite and add aromatic lift.

Taste the marinated omasum and re-season lightly with salt or a drop of soy if necessary. If omasum was seared, let it cool slightly before assembling so the cilantro does not wilt.

For platter service (recommended for catering): Arrange sliced omasum in an overlapping fan or in neat rows on a chilled serving tray or large platter.

Spoon the sesame sauce over the omasum lightly—use 1/3 to 1/2 of the sauce so the meat remains the star. Serve remaining sauce on the side in a small bowl for guests to add more.

Scatter the cilantro and scallion mixture evenly over the top. Sprinkle the toasted sesame seeds for extra texture and finish with a light drizzle of dark sesame oil (optional) for fragrance.

Garnish with a few lime wedges on the side. Keep chilled and serve within 1–2 hours for best quality. If transporting, pack sauce separately and dress just before service.