This sesame beef recipe is a delicious fusion of crispy beef, sweet and savory sesame sauce, and toasted sesame seeds. It's a simple yet flavorful dish that's perfect for those who love Chinese takeout and are looking for an easy, tasty meal to prepare at home.
Craving for a restaurant-quality, crispy beef dish but don't want to go out? This sesame beef recipe is your answer!
This delicious Chinese takeout dish is made by deep frying slices of beef in a simple sesame seed batter and tossed in a sweet and savory sesame sauce and then tossed again in toasted sesame seeds!
If you're a fan of the rich, savory flavors of this recipe, you'll also enjoy trying my Mongolian beef, sweet and sticky crispy beef, and beef and onion stir fry recipes.
Why You’ll Love This Recipe
- Can Be Deep Fried or Stir Fried: This sesame beef recipe is incredibly easy to prepare and if you choose not to deep fry, I show you how to pan fry it as well. Keep in mind that deep frying (even if it's a shallow fry) will always taste better though.
- Has Sesame Flavor!: The batter has sesame seeds in it, which gives it a layer of nuttiness, the sauce a good amount of toasted sesame oil, and the garnish is freshly toasted sesame seeds! Triple the sesame flavor!
Sesame Beef Ingredients
- Beef Steak: The star of our sesame beef recipe, I like to use flank, sirloin, or rib eye steak.
- White Onion: This adds a sweet onion flavor, as well as a crunchy texture to the stir-fry.
- Garlic/Ginger: This aromatic duo is a must for a garlic ginger flavor.
- Soy Sauce: This is the main sauce that gives our dish that classic salty, umami flavor.
- Oyster Sauce/Hoisin Sauce: I use both these sauces to give this sesame beef sauce more depth and umami. The hoisin sauce also adds a touch of spice as well.
- Chinese Five Spice: To give the sauce another layer of flavor, I use Chinese five spice in it.
- Sesame Oil: It enhances the overall flavor of the dish with its unique, nutty, and aromatic sesame flavor.
- Shaoxing Wine: This optional ingredient adds a rich, deep, flavor to the dish. If you can't find it, you can omit it, or substitute it for dry sherry or Chinese rice wine.
- Sesame Seeds: Used as a garnish, and in the batter, they add a crunchy texture and enhance the sesame flavor of the dish.
- Cornstarch: This is used to form the crispy batter for the sesame beef, and in a sauce to thicken it.
How to Make Sesame Beef
Making this incredible sesame beef recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Toast the Sesame Seeds: In a small pot, add the raw white sesame seeds and toast it over medium heat for a few minutes. Keep shaking the pan so that the seeds don't burn. You'll know they are done when they are a dark golden brown color. Set them aside for later.
Prepare the Ginger and Garlic: Begin by slicing 4-5 pieces of ginger and 3 cloves of garlic thinly. Set them aside for later use.
Prepare the Onion: Slice ½ of a white onion thinly, then set them aside.
Prepare the Sauce: To prevent clumps, mix the cornstarch with soy sauce first. Then add sugar, hoisin sauce, oyster sauce, Chinese five spice, and ½ cup of cold water. Mix well and set aside.
Marinating the Beef
Prepare the Marinade: In a bowl, combine grated ginger, grated onion, and grated garlic.
Slice the Beef: Slice 300g of beef steak thinly against the grain and place them in the bowl with the grated garlic, ginger and onion.
Marinate the Beef: Add soy sauce, Shaoxing wine, sesame oil, and 2 tablespoons of water. Mix well and let it marinate for at least 15 minutes.
Batter the Beef
Mix the Dry Batter: In a large bowl or plate, mix together the cornstarch (or potato starch) with raw sesame seeds.
Coat the Beef: Take the beef slices and coat them one at at time in the sesame cornstarch mix until it is well coated, shake off any excess.
(Option 1) - Deep Frying the Beef
Deep Fry the Beef: Heat oil in a small pot over medium heat. Add a few slices of beef and deep fry for 3-5 minutes. Do this in batches to avoid overcrowding the pot. Once the beef is brown and crispy, remove it from the oil and set it aside.
(Option 2) - Pan Frying the Beef
Pan Fry the Beef: Heat oil in a large skillet or wok over medium-high heat. Add a few beef slices into the pan and pan fry it in a single layer for approximately 4 minutes a side. Make sure not to overcrowd the pan, and don't let the beef slices touch as well. You don't want to touch it too much while it's pan frying so that it can form a crust. Once the beef is cooked and brown, remove it from the pan and set it aside. You will have to do this in a few batches.
Stir-Frying the Ingredients
Stir-Fry the Ingredients: Heat oil in a pan over medium-high heat. Add the ginger and toast for about two minutes. Add the garlic slices, and onions and stir-fry for about one to two minutes.
Thicken the Sauce: Stir the sauce in the bowl and pour it into the pan. Keep stirring until the sauce thickens and changes color from a milky brown to a dark brown. Mix in the sesame oil.
Combine Everything: Add the beef back into the pan. Stir-fry and coat everything with the sauce for about one minute. Remove the ginger slices and discard them (or you can leave them in and eat around them).
Add Toasted Sesame Seeds: Add in the toasted sesame seeds you toasted earlier and coat every piece of beef by mixing it well.
Garnish and Serve: Plate your dish, and enjoy your homemade sesame beef!
Joyce’s Tips For Making the Best Sesame Beef
- Freeze the Beef For Easier Slicing: To make it easier to slice the beef into thin pieces, you can put the beef in the freezer for 35 minutes before you slice it. This will harden the beef into a solid texture which will be easier to cut and hold on to.
- Cut the Beef Against the Grain: To ensure you don't get tough and hard to chew pieces of beef, make sure you slice it against the grain.
- Marinate the Beef: Marinating the beef in soy sauce, sesame oil, Shaoxing wine, and other ingredients not only tenderizes the beef but also infuses it with flavor. The longer you marinate, the more flavorful your beef will be.
- Use a Large Skillet or Wok: When cooking the beef, use a large skillet or wok over medium-high heat. This allows the beef to sear and brown nicely without overcrowding the pan, which can cause the beef to boil or steam instead.
- Dissolve the Soy Sauce with the Cornstarch First: Cornstarch doesn't dissolve easily in thick sauces, or in a lot of liquid, so make sure you dissolve it with just soy sauce first. Once it is fully dissolved and smooth, you can add in and mix the rest of the sauce ingredients.
- Toast the Sesame Seeds: For the garnish, we use a lot of sesame seeds, and it's very important to pre-toast this ahead of time because it adds a lot more nutty sesame flavor. It really makes a big difference. We won't need to toast the sesame seeds going into the batter, since they will be deep-fried, and we don't need to cook it twice, which will burn it.
- Keep the Pan Moving When Toasting Sesame Seeds: It's very important to keep the pan moving when you are toasting sesame seeds because they burn very quickly. You'll know they are done when they are a golden brown color. They will also continue to brown a little even after you remove it from the heat.
- Deep Fry vs Pan Fry: For this recipe, you can choose to deep fry or pan-fry the beef slices. Keep in mind that deep frying (even if it's a shallow fry with less oil) will always taste better than pan fry because the batter will turn out more crispy and the crispiness will be more even.
Serving Suggestions
- For a wholesome dinner, serve your sesame beef over a bed of steamed jasmine rice. Alternatively, I also like to serve it with egg fried rice, yeung chow fried rice, garlic fried rice and chicken fried rice.
- For a fun twist on a classic, serve your sesame beef in lettuce wraps. Just spoon the beef into crisp lettuce leaves, garnish with sesame seeds and green onions, and enjoy a low-carb, high-flavor meal.
- Sesame beef also pairs wonderfully with noodles. Serve it over a bowl of warm soba or stir fried udon noodles for a comforting, hearty dish that's perfect for chilly evenings.
Recipe Variation Ideas
- Vegetarian: For a meat-free version of this sesame beef recipe, substitute the beef with firm tofu or a mix of your favorite vegetables like broccoli, carrots, and snow peas. The tofu or vegetables will absorb the flavors of the sauce, giving you a delicious vegetarian meal.
- Chicken Sesame: If you're not a fan of beef or simply want to try something different, replace the beef with chicken. Use thin strips of chicken breast, following the same marinating and cooking instructions. The chicken will be tender and flavorful, a perfect match for the sesame sauce. That being said, I also have a takeout version of Chinese sesame chicken.
- Noodle Stir-fry: Turn this dish into a complete meal by adding cooked noodles into the stir-fry. Use rice noodles or udon noodles, and add them in the final step of the stir-fry. The noodles will soak up the sauce, giving you a hearty and satisfying dish.
- Spicy Sesame Beef: If you like your food with a bit of a twist, add a teaspoon of crushed red pepper flakes to the sauce. The heat from the red pepper flakes will balance the sweetness of the honey and brown sugar, adding a new dimension to the flavor of the dish.
Frequently Asked Questions
For this recipe, you can use a variety of cuts of beef. Flank steak, sirloin steak, or rib eye steak all work well. The key is to cut the beef into thin strips against the grain to make sure that it remains tender.
Yes, if you don't have Shaoxing wine, you can substitute it with dry sherry or a dry white wine. If you prefer a non-alcoholic substitute, chicken broth or beef broth can work too.
This sesame beef recipe is designed for stir-frying in a pan or wok, which gives the beef a nice sear and locks in the flavor. However, you could adapt it for a slow cooker. Just be aware that the texture and flavor might be slightly different.
This sesame beef pairs perfectly with steamed rice or noodles. You can also serve it with a side of stir-fried vegetables like broccoli, brussel sprouts, carrots, or snow peas for a complete meal.
Storing and Reheating
- Refrigerate: After enjoying your sesame beef recipe, any leftovers can be stored in the fridge. Simply place the cooled sesame beef in an airtight container and refrigerate. It will stay fresh for up to 3 days.
- Reheat Instructions: When you're ready to enjoy your sesame beef again, reheat it in a pan over medium-high heat. Stir frequently to guarantee that the beef heats evenly and regains its tender texture.
- Freeze: Unfortunately, this sesame beef recipe does not freeze well. The texture of the beef and vegetables can become mushy upon thaw. It's best to enjoy this dish fresh or within the refrigeration time frame.
More Chinese Takeout Recipes You May Like
- Sweet and Sticky Char Siu (Chinese BBQ Pork)
- Honey Sesame Chicken
- Shrimp and Broccoli Stir Fry
- Beef and Onion Stir Fry (Quick and Easy Classic Recipe)
- Crispy Cantonese Beef Chow Mein
- Sweet and Sour Pork Recipe (咕噜肉)
- Singapore Noodles (Singapore Mei Fun)
- Beef Chow Fun (干炒牛河)
- Sweet and Sour Chicken
- Chinese Eggplant with Garlic Sauce (鱼香茄子)
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Recipe Card
Sesame Beef
Joyce's Recipe Notes
- Freeze the Beef For Easier Slicing: To make it easier to slice the beef into thin pieces, you can put the beef in the freezer for 35 minutes before you slice it. This will harden the beef into a solid texture which will be easier to cut and hold on to.
- Cut the Beef Against the Grain: To ensure you don't get tough and hard to chew pieces of beef, make sure you slice it against the grain.
- Marinate the Beef: Marinating the beef in soy sauce, sesame oil, Shaoxing wine, and other ingredients not only tenderizes the beef but also infuses it with flavor. The longer you marinate, the more flavorful your beef will be.
- Use a Large Skillet or Wok: When cooking the beef, use a large skillet or wok over medium-high heat. This allows the beef to sear and brown nicely without overcrowding the pan, which can cause the beef to boil or steam instead.
- Dissolve the Soy Sauce with the Cornstarch First: Cornstarch doesn't dissolve easily in thick sauces, or in a lot of liquid, so make sure you dissolve it with just soy sauce first. Once it is fully dissolved and smooth, you can add in and mix the rest of the sauce ingredients.
- Toast the Sesame Seeds: For the garnish, we use a lot of sesame seeds, and it's very important to pre-toast this ahead of time because it adds a lot more nutty sesame flavor. It really makes a big difference. We won't need to toast the sesame seeds going into the batter, since they will be deep-fried, and we don't need to cook it twice, which will burn it.
- Keep the Pan Moving When Toasting Sesame Seeds: It's very important to keep the pan moving when you are toasting sesame seeds because they burn very quickly. You'll know they are done when they are a golden brown color. They will also continue to brown a little even after you remove it from the heat.
- Deep Fry vs Pan Fry: For this recipe, you can choose to deep fry or pan-fry the beef slices. Keep in mind that deep frying (even if it's a shallow fry with less oil) will always taste better than pan fry because the batter will turn out more crispy and the crispiness will be more even.
Ingredients
- 1 lb beef
- ½ white onion (or 1 yellow onion)
- 3 cloves garlic (sliced)
- 4-5 slices ginger
Sesame Beef Marinade
- 1 tablespoon onion
- 1 teaspoon ginger
- 1 tablespoon garlic
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing cooking wine (or dry sherry)
- 1 teaspoon sesame oil
- 2 tablespoons water
Sesame Beef Batter
- ½ cup cornstarch
- 2 tablespoon white sesame seeds (not toasted)
Sesame Beef Sauce
- 2 tablespoons light soy sauce (low sodium)
- 1 tablespoon cornstarch
- 2½ tablespoons sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon Chinese five spice
- 1½ tablespoons sesame oil (added at the very end, after heat is turned off)
- ½ cup water
Garnish
- 3 tablespoons sesame seeds (they will be toasted during prep)
Instructions
Preparation
- In a small pot, add 3 tablespoons sesame seeds and toast it over medium heat for a few minutes. Keep shaking the pan so that the seeds don't burn. You'll know they are done when they are a dark golden brown color. Set them aside for later.
- Peel and thinly slice 3 cloves garlic, and then slice 4-5 slices ginger and set them aside for later.
- Peel and slice ½ white onion thinly, then set them aside.
Prepare the Sesame Beef Sauce
- To prevent clumps, mix 1 tablespoon cornstarch with 2 tablespoons light soy sauce first until the cornstarch has fully dissolved.
- Then add 2½ tablespoons sugar, 2 tablespoons hoisin sauce, 1 tablespoon oyster sauce, ¼ teaspoon Chinese five spice, and ½ cup water. Mix well and set aside.
Marinate the Beef
- In a bowl, combine 1 teaspoon ginger, 1 tablespoon onion, and 1 tablespoon garlic.
- Slice 1 lb beef thinly against the grain and place the slices in the bowl with the grated garlic, ginger and onion.
- Add 1 tablespoon soy sauce, 1 tablespoon Shaoxing cooking wine, 1 teaspoon sesame oil, and 2 tablespoons water. Mix well and let it marinate for at least 15 minutes.
Batter the Beef
- On a large plate, mix together ½ cup cornstarch (or potato starch) with 2 tablespoon white sesame seeds (not toasted).
- Take the beef slices and coat them one at at time in the sesame cornstarch mix until it is well coated, shake off any excess.
(Option 1) - Deep Frying the Beef
- Heat oil in a small pot over medium heat. Add a few slices of beef and deep fry for 3-5 minutes. Do this in batches to avoid overcrowding the pot.
- Once the beef is brown and crispy, remove it from the oil and set it aside.
(Option 2) - Pan Frying the Beef
- Heat oil in a large skillet or wok over medium heat.
- Add a few beef slices into the pan and pan-fry it in a single layer for approximately 2-3 minutes a side. Make sure not to overcrowd the pan, and don't let the beef slices touch as well. Try not to touch it too much while it's pan-frying so that it can form a crust.
- Once the beef forms a crust on one side, flip it and brown the other side for 1 minute.
- Then flip it again to crisp up the other side again for 1 minute. Depending on how thick you cut your beef, and how hot your stove is, you may need to flip it every 30 seconds, a few times. Keep doing this until it is crispy and golden brown, then plate it and work on the next batch until all the beef is cooked.
Stir-Frying the Ingredients
- Heat oil in a pan over medium-high heat. Add the ginger and toast for about two minutes. Add the garlic slices, and onions and stir-fry for about one to two minutes.
- Stir the sauce in the bowl (cornstarch will settle at the bottom) and pour it into the pan. Keep stirring until the sauce starts to bubble and thickens and changes color from a milky brown to a dark brown.
- Mix in 1½ tablespoons sesame oil until it is glossy.
- Add the beef back into the pan. Stir-fry and coat everything with the sauce for about one minute. Remove the ginger slices and discard them (or you can leave them in and eat around them).
- Add in 3 tablespoons sesame seeds you toasted earlier and coat every piece of beef by mixing it well.
- Plate your dish, and enjoy your homemade sesame beef!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Josie says
Agreed that you made this Sesame Beef recipe quick and easy cooking in no time, especially after work in the evening. I like the way you prepare food so details.... Thank you.
Joyce Lee says
Hi Josie!
Thank you for the kind words!