Sesame Flavored Beef
"From Just Bento.com This is a very simple beef recipe that I like to include in a bento box along with some rice and vegetables for an easy take to work lunch. I put the meat in the marinade the night before, then quickly stir fry it in the morning before packing into my lunchbox."
- Ready In:
- 12mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 4 ounces beef, very thinly sliced
- 1 teaspoon soy sauce (I use low sodium)
- 1 teaspoon mirin
- 1 teaspoon sesame oil
- 1⁄2 teaspoon brown sugar
- 1 teaspoon sesame oil (for frying)
directions
- Combine all ingredients except the final teaspoon of oil.
- Let marinate for at least an hour, up to overnight.
- Heat remaining oil in a hot skillet.
- Add beef mixture, and fry until done.
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Reviews
-
This is almost a teriyaki kind of meal. Great idea for lunches. I made a triple batch, cooled it down via a refrigerator and had several days of lunches. At work, just pop everything into the microwave. Warm it up and you are good to go.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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