Prep 5 mins
Cook 7 mins
This is a pretty versatile recipe. It's meant to be served with wooden picks, as an appetizer, but I made it into a main course and served it with lettuce leaves to wrap the beef mixture in. Either way, it's a great 'plan ahead' type of dish. Prep and cook times do not include marinating time, which is anywhere from 2 to 24 hours. I found this in a Sunset book of appetizer recipes.
- 1 tablespoon sesame seeds
- 1⁄4 cup soy sauce
- 2 -3 teaspoons minced fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 2 green onions, thinly sliced (including tops)
- 1⁄4 teaspoon cayenne
- 5 tablespoons oil
- 1 1⁄2 lbs boneless beef sirloin or 1 1⁄2 lbs top round beef or 1 1⁄2 lbs boneless beef chuck roast, cut into 3/4-inch cubes
- lettuce leaf (optional)
- Toast sesame seeds in a small frying pan over medium heat, shaking pan frequently until golden (about 3 minutes). In a bowl, mix sesame seeds, soy, ginger, garlic, sugar, vinegar, onions, cayenne and 1 T. of the oil. Add meat, stirring to coat. Cover and refrigerate for at least 2 hours or until the next day.
- Heat 2 more T. of the oil in a wide frying pan over high heat. Add meat, half at a time, and cook, stirring, until done to your liking when cut (about 2 minutes for medium doneness). Repeat with remaining meat, adding remaining oil as needed.
- Serve with toothpicks, or eat the mixture wrapped in lettuce leaves.
DH and I found this recipe to be very bland, which seemed odd because I marinated it all day.
This was Yummy!!! I made it for dinner and had no patience to cube it so I marinaded the steaks and sliced them and then fried in the wok. I also added some sweet white onion and right at the end added some snow pea pods, we then served over brown rice and it was a perfect one pot meal. We love a lot of flavor and this will not dissapoint!