Glazed Sesame Beef

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 467
• Protein: 30 g
• Carbs: 14 g
• Fat: 30 g

Ingredients

• 500 g Beef flank steak ( thinly sliced )
• 1 tbsp Corn starch
• 2 piece Garlic ( minced )
• 1 tsp Ginger ground
• 3 tbsp soy sauce
• 2 tbsp Honey
• 1 tbsp Sesame oil
• 2 tbsp Sesame seed
• 2 tbsp Peanut oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 15 g Fresh ginger ( grated )

Instructions

1. Slicing the meat

   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. Coating and marinade

   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. Wok searing

   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. Glazing and finishing

   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. Plating

   Generously sprinkle with sesame seeds and sliced green onions. The contrast between the fresh green and the brown meat should be sharp.

Chef's tips

• 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.

Storage

Keep for 24h in the fridge, though the meat will lose tenderness upon reheating. Reheat briefly over high heat.