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by Karina · This post may contain affiliate links
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This easy Sesame Beef Stir Fry is incredibly flavorful and easy! Serve with authentic ramen noodles, over rice, or in a lettuce cup for a lower carb version!
Chinese takeout is something we all love right? Sesame Beef Stir Fry isa guilty pleasure and takes so little time to arrive to your door! But what if I told you that you could make something every bit as tasty, in just about the same amount of time… and YOU get to control the ingredients? Sounds amazing right?
Sesame Beef Stir Fry
Sesame Beef Stir FryHey guys, it’s Amanda from The Chunky Chef, a recipe blog that focuses on comforting family recipes, and Smart Skinny Recipes.Healthy weight watcher recipes with bold flavors. I’m a self-taught home cook who loves whipping up fabulous comfort food that everyone loves… like this easy beef stir fry!
IS STIR FRY GOOD FOR YOU
In many ways, yes! The tender crisp vegetables actually retain more nutrients by cooking quickly in a wok or skillet than they would if they were boiled. This particular stir fry uses two different kids of oils, but in relatively small amounts, which is much healthier than cooking in a large amount of oil (like most takeout Chinese restaurants do – at least in my area).
WHAT DO YOU PUT IN A STIR FRY
Just about anything you want! The basics of a stir fry are as follows:
- Protein – beef, pork, chicken, shrimp, tofu, etc.
- Vegetables – snow peas, mushrooms, carrots, bell peppers, onions, broccoli, water chestnuts, etc.
- Sauce – broth, soy sauce, vinegar, sugar, and oil. Play around with added flavor by adding garlic, ginger, green onions, etc.
WHAT FOOD GOES WITH A STIR FRY
Usually stir fries are served with rice or noodles. But two great healthy options are lettuce cups and cauliflower rice! For this particular beef stir fry recipe, I chose some authentic ramen noodles (not the ones from a packet, which is why they’re not curly).
TIPS FOR MAKING SESAME BEEF STIR FRY
- Slice the flank steak when it’s still partially frozen. This lets you get the slices super thin, with minimal effort!
- Make sure to slice the steak against the grain. When you look at the flank steak, you’ll see thin white lines running across it. By slicing perpendicular to the lines, you make the steak super tender, instead of chewy and tough.
- Prepping ahead is key for a stir fry. Stir fry’s cook SO quickly, the best thing you can do to stay stress-free is to have all the veggies chopped and sauces whisked.
I hope you all give this skinny slow cooker loaded potato soup a try, I’m sure you’ll love it! Hope to see you around The Chunky Chefand Smart Skinny Recipes too!
Looking for more stir fry recipes? Try these!
- Easy Ground Beef Stir Fry
- Mongolian Beef and Broccoli
- Teriyaki Chicken Stir Fry
- Hoisin Chicken Stir-Fry
Sesame Beef Stir Fry
Author: Karina
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Prep: 15 minutes mins
Cook: 12 minutes mins
Marinating Time: 15 minutes mins
Total: 27 minutes mins
Serves: 4 servings
Ingredients
BEEF MARINADE
- 2 teaspoon minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoon reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- ½ teaspoon Chinese 5 spice
- ¼ teaspoon black pepper
STIR FRY
- 1 lb flank steak, thinly sliced
- 1 cup snow peas, sliced in half across
- ½ cup sliced carrots
- 8 green onions, sliced
- ¼ cup beef broth
- 2 tablespoon reduced sodium soy sauce
- 1-2 tablespoon honey or light brown sugar
- 1 tablespoon rice vinegar
- ½ tablespoon minced garlic
- 2 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- ½ teaspoon red pepper flakes
- 2 tablespoon vegetable oil (for cooking)
Instructions
Combine marinade ingredients in bowl and add flank steak. Set aside 15 minutes.
Heat 1 tablespoon vegetable oil in large skillet over MED HIGH heat. Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides. Depending on the size of your pan, you may need to do this in batches. Remove steak to plate.
Heat remaining 1 tablespoon vegetable oil, then add peas, carrots and green onion and cook stirring often, 2-3 minutes.
Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes. Add steak and sauce to skillet, stirring to combine. Sauce will thicken.
Stir in cooked ramen noodles if using, and serve!
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Reader Interactions
Comments
Diane Slatter says
Had this for dinner last night; everyone loved it. 🙂Reply
Maria says
This is the first time I have made a stir fry and it’s turned out edible! Absolutely loved this recipe which I have made with chicken and beef, both have been delicious. I also doubled the sauce ingredients so it wasn’t too dry but other than that, it’s delicious and my family loved it!Reply
Dana B. says
Delicious! I made it with fresh venison, substituted the beef broth with chicken bone broth and added extra honey. Will certainly make it again.Reply
Greg says
I think I love you.Reply
Genevieve says
This was the best beef stir fry I have recipe I have ever tried! Easy and deep, rich flavours, my whole family gobbled this up. I made a generous amount and the leftovers were even better. Thank you!Reply
Jan says
gday – im going to r try this tonight – just to clarify, what is the difference between ‘broth’ and marinade reference??Reply
Liz Crosby says
thanks so much, a winner at our place!Reply
Erin says
This was to die for. Leftovers taste even better!!Reply
Justin says
Incredible. Followed the recipe exactly except I used sugar snap peas (couldn’t find snow peas in my store) and added sliced mushrooms to the veggie mix. The flavor was outstanding, the beef was some of the most tender I’ve eaten in a while. We ate this over jasmine rice which was excellent. I’m going to make this again as I have more of everything left over and this time going to use ramen noodles as the carb. So glad I found this!
Reply
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