Sesame Beef Recipe

Slice and marinate

Trim fat from the flank steak and slice it thinly against the grain into roughly 1/8–1/4-inch strips. Place the sliced beef in a bowl and add 3 tbsp soy sauce, 1 tbsp mirin (or sherry), 1 tsp sesame oil, 1 tbsp cornstarch and 1 tsp ground black pepper. Toss to coat thoroughly, cover, and refrigerate for at least 20 minutes and up to 2 hours. The cornstarch will help create a silky exterior when cooked.

Make sauce

In a small bowl or measuring cup whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp hoisin, 1 tbsp rice vinegar, 4 tbsp water, 1 tsp sesame oil, 1 tsp grated ginger and the 2 minced garlic cloves until sugar mostly dissolves. In a separate small bowl mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and set aside.

Prep vegetables

Slice the green onions thinly, separating white and green parts (reserve greens for garnish). If using, thinly slice half a red bell pepper into strips. Toast 1 tbsp sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 1–2 minutes; set aside.

Heat a large skillet or wok over high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Add the marinated beef in a single layer (work in batches if necessary to avoid crowding) and sear without moving for 30–45 seconds, then stir-fry until just cooked through, about 1–2 minutes more depending on thickness. Remove the beef to a plate and keep warm.

Reduce heat to medium-high and add a touch more oil if the pan is dry. Add the white parts of the green onions and the sliced red bell pepper. Stir-fry for 30–45 seconds until crisp-tender. Add the prepared sauce mixture and bring to a simmer, scraping up any browned bits from the pan.

Stir the cornstarch slurry and pour it into the simmering sauce, stirring constantly; the sauce will thicken within 30–60 seconds to a glossy consistency. Taste and adjust (add up to 1 tsp sugar if you prefer sweeter, or a splash more soy for salt).

Return the beef and any accumulated juices to the pan and toss to coat in the sauce. Stir-fry together for 30–60 seconds until everything is well glazed and heated through. Stir in the reserved green onion greens and sprinkle crushed red pepper flakes if using.

Transfer to a serving plate and garnish with toasted sesame seeds and additional sliced green onions.