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Sesame Steak

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“This stir fry is a little more involved than most but I found the flavor to way surpass most of the quick stir fry meals I've tried. This is a great "Friday night kick back and enjoy the process" kind of meal. This is from the "Chinese, the essence of Asian cooking" cook book.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the steak and cut into thin strips about 2-inches long. Make the marinade. In a bowl, blend the cornstarch with the rice wine, then stir in the lemon juice, soy sauce, Tabasco, ginger and garlic. Stir in the steak strips; cover and leave in the fridge, up to 4 hours.
  2. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
  3. Heat the sesame and vegetable oils in a wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green bell pepper and stir-fry for 2-3 minutes. Add the scallions and cook for 1 minute more.
  4. Return the steak to the wok, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with cooked rice.

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