Sesame Beef 7 Irresistible Secrets for Perfect Crispiness
Ultra-crispy sesame beef with a tender center and a glossy, balanced sauce. Master seven pro tips for restaurant-quality results at home in under 30 minutes of cooking time.
Equipment
- Wok or large skillet
- Mixing bowls
- Tongs
- Measuring Cups and Spoons
Ingredients
For Marinating the Beef
- 12 oz beef flank steak sliced against the grain into 1/4-inch (6 mm) strips
- 1 tbsp water
- 2 tsp cornstarch
- 2 tsp Shaoxing wine
- 1 tsp sesame oil
- 1 tsp oyster sauce
- 1/4 tsp baking soda tenderizes
For the Sauce
- 2/3 cup hot water
- 3 tbsp brown sugar light or dark
- 2 1/2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 1/2 tsp sesame oil
- 1/2 tsp rice vinegar
- white pepper pinch
For the Rest of the Dish
- 1/4 cup cornstarch for dredging
- 2 1/2 tbsp toasted sesame seeds
- 1/2 cup neutral oil canola or vegetable, for frying
- 2 cloves garlic chopped
- 1 tbsp scallions chopped
- 2 tsp cornstarch mix with 1 tbsp water to make slurry
Instructions
Marinate the Beef
- Combine sliced flank steak with water, cornstarch, Shaoxing wine, sesame oil, oyster sauce, and baking soda. Stir to coat evenly. Marinate 1 hour at room temperature or refrigerate overnight.
Make the Sauce
- In a measuring cup, whisk hot water, brown sugar, light soy sauce, oyster sauce, sesame oil, rice vinegar, and a pinch of white pepper until the sugar dissolves. Set aside.
Dredge and Sear
- Mix 1/4 cup cornstarch with toasted sesame seeds in a shallow dish. Coat beef lightly, shaking off excess.
- Heat neutral oil in a wok over medium-high heat. When a small piece sizzles on contact, lay beef in a single layer. Shallow-fry about 1 minute per side until golden and crisp. Transfer to a plate in a single layer.
Build the Sauce
- Let sediment settle, then pour oil into a heatproof bowl. Wipe wok clean, add 1 tbsp oil over medium heat, and cook chopped garlic for 15 seconds until fragrant.
- Pour in the sauce. Scrape the wok to deglaze and bring to a simmer. Add chopped scallions.
Thicken and Finish
- Stir in cornstarch slurry and cook until the sauce thickens enough to coat a spoon. If too thick, add a splash of hot water. Return beef and toss until evenly glazed. Serve immediately.
Notes
Seven Crispiness Secrets: slice beef against the grain, marinate with a touch of baking soda, pat slices dry before dredging, coat lightly with cornstarch and sesame seeds, fry in small batches, keep oil hot, toss in sauce right before serving. Substitutions: dry sherry for Shaoxing wine works well.