Sesame Beef

"This is a quick dinner entree that is great served over rice"
photo by Leslie photo by Leslie
photo by Leslie
photo by Leslie photo by Leslie
Ready In:


  • 3 tablespoons sesame seeds
  • 1 12 lbs top sirloin steaks, thinly sliced
  • salt and pepper
  • 14 cup peanut oil
  • 2 cups red peppers, thinly sliced
  • 1 cup onion, thinly sliced
  • 2 cups broccoli florets
  • 14 cup hoisin sauce
  • 12 cup water
  • 1 tablespoon sesame oil


  • Season beef with salt& pepper and dredge in sesame seeds.
  • Heat oil in large skillet or wok.
  • Add peppers, onions, broccoli, cook about 2 minutes, stir, cook 2 minutes more, remove to plate.
  • Add beef, stirring until cooked through.
  • Add hoisin sauce, water, and lower heat to medium.
  • Add vegetables back to pan, add sesame oil, season with salt and pepper, serve.

Questions & Replies

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  1. Michelle S.
    Very different and quite good! I added 2 cloves of minced garlic along with the veg as I just cannot survive without it! I served this over steamed rice and instead of seasoning with salt and pepper I used low sodium soy sauce. Next time I make it I will more than likely double the sauce ingredients as I like alot of sauce, but that is a personal preference that everyone else may not like. Thanks Chia I will make this again!
  2. Minxkat1
    A decent family recipe. Scored high in how easy and quick it is to make. The sauce was a little sweet for my personal taste, there was nothing wrong with the taste, but I think I would prefer it with a couple of drops of hot sauce or chili sauce just to add some heat.
  3. why2woman
    this looks and tastes great...
  4. Leslie
    Delicous recipe! The addition of the Hoisin Sauce made this dish a memorable one. We loved this easy and quick recipe and will be making it again! Thanks Chia!!
  5. LorenLou
    Very tasty, and easy to prepare! The veggies made for a visually appealing meal, not to mention that it was just plain good! We did add soy sauce to add just a little more flavor, but we enjoyed this meal.



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