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You are here: Home / Asian / Sesame Beef Stir Fry

By Karina 27 Comments Filed Under: Asian

Sesame Beef Stir Fry

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This easy sesame beef stir fry is incredibly flavorful and easy! Serve with authentic ramen noodles, over rice, or in a lettuce cup for a lower carb version!

Chinese takeout is something we all love right? Sesame Beef Stir Fry is a guilty pleasure and takes so little time to arrive to your door!  But what if I told you that you could make something every bit as tasty, in just about the same amount of time… and YOU get to control the ingredients?  Sounds amazing right?

Sesame beef stir fry in skillet | cafedelites.comSesame Beef Stir Fry

Hey guys, it’s Amanda from The Chunky Chef, a recipe blog that focuses on comforting family recipes, and Smart Skinny Recipes. Healthy weight watcher recipes with bold flavors.  I’m a self-taught home cook who loves whipping up fabulous comfort food that everyone loves… like this easy beef stir fry!

IS STIR FRY GOOD FOR YOU

In many ways, yes!  The tender crisp vegetables actually retain more nutrients by cooking quickly in a wok or skillet than they would if they were boiled.  This particular stir fry uses two different kids of oils, but in relatively small amounts, which is much healthier than cooking in a large amount of oil (like most takeout Chinese restaurants do – at least in my area).

Skillet full of stir fry and ramen noodles

WHAT DO YOU PUT IN A STIR FRY

Just about anything you want!  The basics of a stir fry are as follows:

  • Protein – beef, pork, chicken, shrimp, tofu, etc.
  • Vegetables – snow peas, mushrooms, carrots, bell peppers, onions, broccoli, water chestnuts, etc.
  • Sauce – broth, soy sauce, vinegar, sugar, and oil.  Play around with added flavor by adding garlic, ginger, green onions, etc.

WHAT FOOD GOES WITH A STIR FRY

Usually stir fries are served with rice or noodles.  But two great healthy options are lettuce cups and cauliflower rice!  For this particular beef stir fry recipe, I chose some authentic ramen noodles (not the ones from a packet, which is why they’re not curly).

Beef stir fry in bowl with chopsticks

TIPS FOR MAKING SESAME BEEF STIR FRY

  • Slice the flank steak when it’s still partially frozen.  This lets you get the slices super thin, with minimal effort!
  • Make sure to slice the steak against the grain.  When you look at the flank steak, you’ll see thin white lines running across it.  By slicing perpendicular to the lines, you make the steak super tender, instead of chewy and tough.
  • Prepping ahead is key for a stir fry.  Stir fry’s cook SO quickly, the best thing you can do to stay stress-free is to have all the veggies chopped and sauces whisked.

I hope you all give this skinny slow cooker loaded potato soup a try, I’m sure you’ll love it!  Hope to see you around The Chunky Chef and Smart Skinny Recipes too!

Looking for more stir fry recipes? Try these!

  • Mongolian Beef and Broccoli
  • Teriyaki Chicken Stir Fry
  • Hoisin Chicken Stir-Fry
Beef stir fry in bowl with chopsticks

Sesame Beef Stir Fry

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Prep: 15 mins
Cook: 12 mins
Marinating Time: 15 mins
Total: 27 mins
Serves: 4 servings

Ingredients

BEEF MARINADE

  • 2 tsp minced garlic
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp reduced sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • 1/2 tsp Chinese 5 spice
  • 1/4 tsp black pepper

STIR FRY

  • 1 lb flank steak, thinly sliced
  • 1 cup snow peas, sliced in half across
  • 1/2 cup sliced carrots
  • 8 green onions, sliced
  • 1/4 cup beef broth
  • 2 Tbsp reduced sodium soy sauce
  • 1-2 Tbsp honey or light brown sugar
  • 1 Tbsp rice vinegar
  • 1/2 Tbsp minced garlic
  • 2 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch
  • 1/2 tsp red pepper flakes
  • 2 Tbsp vegetable oil (for cooking)

Instructions

  • Combine marinade ingredients in bowl and add flank steak.  Set aside 15 minutes.
  • Heat 1 Tbsp vegetable oil in large skillet over MED HIGH heat.  Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides.  Depending on the size of your pan, you may need to do this in batches.  Remove steak to plate.
  • Heat remaining 1 Tbsp vegetable oil, then add peas, carrots and green onion and cook stirring often, 2-3 minutes.  
  • Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes.  Add steak and sauce to skillet, stirring to combine.  Sauce will thicken.
  • Stir in cooked ramen noodles if using, and serve!
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Reader Interactions

Comments

  1. Liz Crosby says

    November 07, 2020 at 7:44 pm

    5 stars
    thanks so much, a winner at our place!

    Reply
  2. Erin says

    September 05, 2020 at 8:29 pm

    5 stars
    This was to die for. Leftovers taste even better!!

    Reply
  3. Justin says

    August 24, 2020 at 10:52 pm

    Incredible. Followed the recipe exactly except I used sugar snap peas (couldn’t find snow peas in my store) and added sliced mushrooms to the veggie mix. The flavor was outstanding, the beef was some of the most tender I’ve eaten in a while. We ate this over jasmine rice which was excellent. I’m going to make this again as I have more of everything left over and this time going to use ramen noodles as the carb. So glad I found this!

    Reply
  4. Anita Lynch says

    August 06, 2020 at 11:41 pm

    5 stars
    Thank-you for a lovely dinner. My husband and I thought it was delicious. I live in Melbourne Australia and we have just started a six week stage 4 lockdown. I needed some new refreshing cooking ideas so I am not just doing the same stuff. I am having trouble having most takeaways as my body is very sensitive and just can’t handle it, so I need and want to cook. This is my first visit to your site and Im already a fan. Thank-you so much for sharing your passion of cooking and sharing food. Already a fan!

    Reply
  5. Rachel M says

    July 04, 2020 at 7:41 am

    5 stars
    I just finished this recipe adding more vegetables and some other spices. Thank you so much for this recipe. It was fabulous. Probably a little more time consuming then I would have liked, but well worth it…

    Reply
  6. Stephen Warren says

    May 22, 2020 at 3:11 am

    5 stars
    Excellent recipe. I messed with the quantities – modified the veg (broccoli, bamboo shoots, and water chestnuts instead of snow peas) and doubled the sauce to compensate. Also replaced the red pepper flakes with same quantity of cayenne to add more heat. Served over chow mein noodles fried in beef au jus. Made it two weeks ago and again today, but over Jasmine rice. Thanks for this recipe! It’s a gift that keeps on giving!

    Reply
  7. Nancy says

    May 04, 2020 at 10:29 pm

    Yum! This turned out so good. Thank you for the recipe!

    Reply
  8. Kim says

    April 30, 2020 at 12:38 pm

    Do you have the carb count for
    this without any rice or noodles?

    Reply
  9. Elizabeth Korbut says

    April 06, 2020 at 8:48 pm

    5 stars
    Made this dish for dinner tonight, delicious! Added some lime juice but other followed the recipe, will definitely make this again, thanks Karina

    Reply
  10. Frankie says

    March 21, 2020 at 7:05 am

    5 stars
    Thanks for this. It was a really easy recipe to follow and it turned out awesome. https://i.imgur.com/4pJC5tF.jpg

    Reply
  11. Morgan says

    January 14, 2020 at 9:56 am

    5 stars
    This is so good! I didnt have Chinese spice so omitted that ingredient. I used the Japanese mixture of veggies in the frozen food section which was perfect and did rice instead of noodles. Definitely will be making this again!

    Reply
  12. Steph says

    September 17, 2019 at 3:17 am

    Just tried this! Amazing ? made it with jasmine rice instead of noodles and was Sooooo good! Keeping this in my folder

    Reply
  13. Alison says

    July 21, 2019 at 4:14 pm

    Made this for the first time, halved the qty as only 2 people. BIG success! Will definitely be making this again!
    I am so pleased to have found this web site, Karina your recipes look easy and tasty, can’t wait to make more of them!
    Thank you!

    Reply
  14. Victoria Won says

    April 29, 2019 at 7:32 am

    5 stars
    Very tasty. I doubled the sauce and added broccoli, celery, mushrooms, water chestnuts, and Napa cabbage, since we don’t eat enough veggies. I also used whole wheat noodles and it was perfect. This will be in our monthly rotation. I found it easier to do all the prep in the AM so it was ready come dinner time.

    Reply
  15. Kari says

    February 26, 2019 at 4:32 am

    5 stars
    Excellent. Really good. We used vermicelli noodles, Bragg’s Liquid Aminos, wine vinegar and cut the Chinese five spice. Next time we are going to double the sauce recipe.

    Reply
  16. Tay says

    January 10, 2019 at 9:19 am

    I use this all the time ??

    Reply
  17. Tiina says

    January 07, 2019 at 3:57 pm

    5 stars
    Made this tonight. Changed the veggies based on family preference and what I had on hand, and doubled the sauce. Best stir fry/lo mein ever, way better than takeout! Thanks!

    Reply
    • Karina says

      January 08, 2019 at 9:49 pm

      Hi Tiina,

      Very happy to hear that!

      Reply
  18. Aileren Aul says

    September 23, 2018 at 8:45 pm

    I love your recipes they are so easy to follow and they are great tasting . Thank you

    Reply
  19. Zoe says

    July 03, 2018 at 12:28 pm

    What a great recipe! I’m not that great of a cook, but it was easy to follow and turned out great. My family loved it. Quite a bit of prep time though, but it was so worth it. I will definitely be making this again in the future. And for times sake I didn’t the big no-no of adding spaghetti, but it wasn’t too bad—will be using actual authentic noodles next time.

    Reply
  20. Village Bakery says

    March 30, 2018 at 11:09 am

    5 stars
    Great recipe, Karina! We found this post on Pinterest and knew we had to make it. It came out really, really good!

    Reply
  21. Trish Day says

    March 19, 2018 at 11:02 am

    Yum! This looks delicious. What kind of ramen noodles did you use?

    Reply
    • Karina says

      March 20, 2018 at 3:09 pm

      I choose the authentic ramen noodles, not the ones from the bag. That is why they are not curly. Hope that helps and you are able to make this stir fry soon! Thanks so much for following along with me!

      Reply
  22. Allymae says

    March 17, 2018 at 7:51 am

    5 stars
    I absolutely loved this recipe! It was my first stir fry and I’m still amazed on how delicious it was. I also had it the next day and it tastes just as amazing as the first day! Thank you so much! Can’t wait to try more of your recipes!♡♡♡

    Reply
    • Karina says

      March 19, 2018 at 8:58 am

      That is great to hear! I am glad that you loved it! Thanks so much for following along with me!

      Reply
  23. Ivory says

    March 14, 2018 at 1:06 am

    5 stars
    This is amazing. I finally made this dish using your amazing recipe, and it’s yummy. Thank you so much.

    Reply
    • Karina says

      March 14, 2018 at 9:51 am

      YAY!! That is great to hear! Thanks so much for following along with me!

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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