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Sesame Stir Fried Beef, Onions & Ginger (Mark Bittman)

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“Another Mark Bittman recipe that I am posting for safekeeping. You can also use lamb, (preferably from shoulder or leg), boneless chicken or shrimp. Prep and cooking times are estimates.”

Ingredients Nutrition

  • 14 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 12 -16 ounces flank steaks (or other tender beef cut) or 12 -16 ounces sirloin steaks (or other tender beef cut)
  • salt & freshly ground black pepper
  • 2 tablespoons dark sesame oil
  • 3 medium onions, thinly sliced
  • 1 tablespoon garlic, minced
  • 4 teaspoons fresh ginger, minced
  • chopped scallion (for garnish)
  • 2 tablespoons toasted sesame seeds (for garnish)


  1. Slice the beef as thinly as possible, across the grain. (It’s easier if you freeze it for 15-30 minute first.) Cut the slices into bite sized pieces. Sprinkle with salt and pepper.
  2. Marinate the beef in ¼ cup soy sauce, 2 T. rice vinegar and 2 teaspoons sugar.
  3. Heat a large skillet over high heat until it smokes, 3-4 minutes. Add 1 T oil and the onions. Stir immediately, then stir every 30 seconds or so until the onions soften and begin to char slightly, 4-5 minutes.
  4. Sprinkle the onions with salt and pepper and remove them; keep the heat high.
  5. Add remaining oil to the pan, then the garlic and 1 T. of the ginger; stir and immediately add the beef. Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions.
  6. Add the remaining teaspoon of ginger; cook until liquid is evaporated.
  7. Garnish with chopped scallions and toasted sesame seeds and serve immediately over rice.

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