Sesame beef is my favorite dish at my favorite local Chinese restaurant, New Kahala. For the past six months or so I’ve been tinkering with a sesame beef recipe of my own. I have finally achieved what I believe to be *nearly* as good as New Kahala’s. I recommend serving it with rice.
I used a wok, but you can use a deep skillet if you don’t have a wok.
For this recipe I used local grass-fed beef from Lick Creek Beef. I recommend always using grass-fed beef when possible.
Always use organic ingredients if you can.
Serves 3 people, or 2 people who eat large portions.
Prep time about 20 minutes
Cook time about 40 minutes
Total time about 1 hour
2 tablespoons peanut oil (you can use whatever oil you prefer if you you have a peanut allergy)
1.5 lbs breakfast steak (or another very thinly sliced cut of beef)
1 large bunch broccoli
½ cup good quality soy sauce – I use organic tamari
¼ cup mirin (rice cooking wine)
¼ cup rice vinegar
juice of two mandarin oranges or half of one larger variety of orange
¼ cup palm sugar, packed (white sugar can be substituted if you can’t find palm sugar – check your international grocery store)
¼ teaspoon crushed Thai chili (add more or less depending on your desired spice level. I made this pretty mild because my boyfriend is sensitive to spice)
1 teaspoon sesame seeds (toast them for a stronger sesame flavor)
½ teaspoon cornstarch
Begin by trimming the fat off your beef. Breakfast steaks have line of fat running along the bottom edge. I like to remove this fat, add it to the pan for flavor, then take it out before eating. If you do this, make sure you keep track of how many pieces of fat you add so you know how many to take out later. I prefer to us culinary shears to easily cut the fat off and cut the beef into slices, but you can use a sharp knife if you prefer. Using shears allows you to handle in the beef in a pan instead of on a cutting board.
Slice the beef against the grain into thin strips.
Heat peanut oil in wok over medium-medium high heat.
Add beef to wok and stir.
While beef browns, chop your broccoli up so the larger florets are broken down into smaller pieces.
Cook beef so it is just beginning to brown, but not cooked through. The beef will be reintroduced later, and it you cook it thoroughly now it will be tough later. Once lightly browned, remove from wok using tongs, a slotted spoon, or chopsticks, and place into a bowl and set aside.
You should have a few tablespoons of liquid left in your wok.
Add the broccoli to this liquid. You may need to add a quarter cup or so of water so you have enough liquid to steam the broccoli. Toss broccoli around, then cover to steam.
This would be a good time to start your rice.
While broccoli is steaming, get your measuring cup and measure out the remaining ingredients to make the sauce. You can measure the liquid ingredients into the measuring cup all together, then add the other ingredients to the measuring cup after using measuring spoons.
*A note on palm sugar: Palm sugar comes in a compressed disk. I like to shave the sugar off with a large knife by slicing small amounts from the edges. As you cut it off, it will begin to crumble. Because it is sticky, you may need to chop this up more after you shave it off. Don’t worry about getting it too fine, though. It will melt once it’s introduced into the pan.
Cook broccoli until it is lightly steamed, then add the beef back into the wok. Stir the sauce and pour over beef and broccoli. Stir occasionally until the sauce begins to thicken and get slightly sticky.
Serve over rice and enjoy!
This is the first recipe I’ve written to share with others, so if you make it please give me feedback! Did you enjoy enjoy the dish? Was the recipe easy to follow? How it could have been written differently that would have made it easier to follow? Thanks you!