Sesame Steak
"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."
photo by Linky
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
The Stir Fry
- 1 lb sirloin steak
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 4 ounces small mushrooms, quartered
- 1 large green pepper, seeded and cut into strips
- 4 scallions, chopped diagonally
-
The Marinade
- 2 teaspoons cornstarch
- 2 tablespoons rice wine or 2 tablespoons dry sherry
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 3 drops Tabasco sauce or 3 drops other hot pepper sauce
- 1 inch piece fresh ginger, grated
- 1 garlic clove, minced
directions
- 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.
- 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.
- 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.
- 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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Reviews
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This was great! I loved the hint of lemon from the marinade. I only had black sesame seeds on hand, oh well! I would probably use a larger amount of veggies in proportion to the meat next time. made for PAC fall 2012
RECIPE SUBMITTED BY
Grease
Maple Grove, MN
I’m a once-again bachelor that lives in Minnesota’s tundra (where they say anything freeze-dried lasts longer!). My public name, by the way, is a direct result of my experience as a fats and oils broker where I learned the difference between grease and tallow. I have since moved on but there's a slippery place I don't want to revisit soon!
I’ve got three great kids, the youngest of whom is completing his PhD in food science. What I imagined might be a really neat advanced culinary experience for him turns out to be a major tour into chemistry (which is about as accessible to me as nuclear physics). But I have to admit, it is interesting to hear how a no-fat dairy cream can be concocted. Better living through chemistry, right?
Update! My bouncing baby boy is now a PhD and even better, he is a new father for the second time! He and his lovely bride have just been blessed with another beautiful daughter, my 4th grand child. Now to find that job...
I’m probably a million dollar’s worth of 2 cent information but that doesn’t help when it comes to feeding myself. I figured out quickly that if I am to to survive, I better learn how to cook! I never met a cookbook I didn’t like and I’m open to most any cuisine but without a sense of organization, the information overload was sinking me. Browsing your contributions and seeing how things are done have been a huge help.
