Peking Sesame Beef
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 1⁄2 teaspoons dry white wine
- 1⁄4 teaspoon baking soda
- 1 lb flank steaks (trimmed of fat) or 1 lb beef tenderloin, cut across the grain into 1/2-inch slices (trimmed of fat)
- 8 cups water
- 2 teaspoons salt
- 1 lb watercress
- 3 cups oil
- 3 tablespoons cornstarch
- 1 1⁄2 teaspoons chopped green onions
- 1⁄2 teaspoon chopped garlic
- 1⁄2 teaspoon chopped peeled fresh ginger
- 3 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 1⁄2 teaspoons sugar
- 1⁄4 teaspoon white pepper
- 2 tablespoons sesame seeds
- 1 1⁄2 teaspoons oil
directions
- Mix 1 tablespoon soy sauce,1 tablespoon water, wine and baking soda in large bowl or gallon-sized ziploc bag; add beef and marinade for 1 hour.
- Meanwhile, boil water with salt in medium saucepan; add watercress and blanch 1 minute.
- Drain well and let cool on paper towels. Transfer to serving plate. Remove beef from marinade and drain.
- Heat oil in wok over medium-high heat.
- Add cornstarch to beef and blend well.
- Add beef to wok and fry 2 minutes.
- Remove with slotted spoon; drain on paper towels.
- Discard all but 3 tablespoons of oil from wok.
- Reheat oil over medium-high heat.
- Add green onion, garlic and ginger and stir-fry until fragrant.
- Add 3 tablespoons water,3 tablespoons soy sauce,sesame oil, sugar and pepper and bring to a boil.
- Stir in beef and sesame seed and cook over high heat until sauce is almost evaporated.
- Add rermaining 1 1/2 teaspoons oil and toss lightly to mix.
- Spoon over watercress and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas