Glazed Sesame Beef
Ingredients
- 500 gBeef flank steak (thinly sliced)
- 1 tbspCorn starch
- 2 pcGarlic (minced)
- 1 tspGinger ground
- 3 tbspsoy sauce
- 2 tbspHoney
- 1 tbspSesame oil
- 2 tbspSesame seed
- 2 tbspPeanut oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 15 gFresh ginger (grated)
Method
Tender, juicy beef strips coated in a deep brown lacquer. Crunchy toasted sesame seeds and the powerful aroma of sesame oil define this high-heat stir-fry.
- 1
Slice the beef into thin 5mm strips, always against the grain to ensure the meat melts in your mouth. The meat must be dry on the surface before starting.
- 2
In a bowl, mix the meat with cornstarch, ground ginger, grated fresh ginger, and minced garlic. The starch should form a white veil around each piece to protect the meat from the intense heat.
- 3
Heat the peanut oil until it smokes slightly. Toss the beef into the hot wok. Let it brown without stirring for 1 minute to get a golden crust, then stir-fry vigorously.
- 4
Pour in the soy sauce, honey, and sesame oil. The sauce reduces instantly and should coat the meat brilliantly. When the liquid becomes syrupy, turn off the heat.
- 5
Generously sprinkle with sesame seeds and sliced green onions. The contrast between the fresh green and the brown meat should be sharp.
Frequently asked questions
How do you get this dish right?
- Don't crowd the wok: if the meat is too tight, it will boil in its juices instead of searing.
- If the sauce reduces too quickly, add a tablespoon of water to loosen the glaze.
How long does this dish keep?
Keep for 24h in the fridge, though the meat will lose tenderness upon reheating. Reheat briefly over high heat.
