Recipe by jkoch960
This is a really easy recipe but very popular at my house. I love seame seeds and sesame flavor so it's been a keeper for us for years!
Top Review by Leggy Peggy
This tastes so doggone good that I have to give it five stars. But the instructions need some major work. Zmail me for some suggestions. A main one is to break the process down into steps, so people don't think it's just one big step. I'll be adding photos to cover marinating, cooking and serving. To serve, I add some steamed sugar snap peas as a vegetable. Hey, I love green -- as a colour and a food. By the way, it's winter in Australia, so I stir-fried this indoors and in a wok. I cooked the meat in batches, and set it aside. Then I added two teaspoons of cornflour (cornstarch) to the remaining marinade. I fired up the wok, returned all the meat and then added the remaining marinade and sugar snap peas. Then I heated all until warm and served over steamed rice. Hubby, who has a poor sense of smell, kept commenting on how nice the kitchen smelled -- and I hadn't even started to cook yet. Oh, and I only used 1/3 cup of oil plus one tablespoon of sesame oil.
- 1⁄2 cup vegetable oil
- 1⁄3 cup sesame seeds
- 4 medium onions, thickly sliced
- 1⁄2 cup soy sauce
- 1⁄4 cup lemon juice
- 1 tablespoon sugar
- 1⁄4 teaspoon cracked pepper
- 2 garlic cloves, crushed
- 2 1⁄2-3 lbs boneless beef top sirloin steaks, cut 1 1/2 inch thick
Directions See How It's Made
- About 5 hours before serving or early in the day, heat vegetable oil in 10" skillet over medium-high heat. Cook sesame seeds in hot oil until golden, stirring grequently. In large zipper lock bag, mix well, sesame seed oil mixture, onions, soy sauce, lemon juice, sugar, pepper and garlic. Trim any excess fat from steak; place steak in marinade, turning to coat both sides. Refrigerate at least 4 hours, turning steak occasionally. About 45 minutes before serving, preheat grill. Grill for 25 minutes for rare. Brush often with marinade; turn steak once.