SESAME BEEF RECIPE RECIPES

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BEST SESAME-GINGER BEEF RECIPE — HOW TO MAKE SESAM…



Best Sesame-Ginger Beef Recipe — How To Make Sesam… image

Looking for an easy stir fry recipe? This Sesame-Ginger Beef from Delish.com is the best!

Provided by Judy Kim

Categories     dinner    main dish

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 13

1 lb.

skirt steak, thinly sliced into 1/4" strips

kosher salt

Freshly ground black pepper

3 tbsp.

cornstarch

1 tsp.

plus 1 tbsp. canola oil, divided

1 lb.

green beans, trimmed

3

cloves garlic, minced

3" piece of ginger, peeled and grated

1/4 c.

soy sauce

1 tbsp.

rice wine vinegar

3 tbsp.

sugar

2

green onions, chopped

1 tbsp.

sesame seeds

Steps:

  • Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside. In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water. Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with green onions and sesame seeds. Serve immediately.

ASIAN CRISPY BEEF RECIPE | JAMIE OLIVER BEEF RECIPES



Asian crispy beef recipe | Jamie Oliver beef recipes image

Nutritious and quick to make, this crispy beef recipe is a midweek winner.

Total Time 25 minutes

Yield 2

Number Of Ingredients 15

1 tablespoon unsalted peanuts
2 cloves of garlic
5cm piece of ginger
sesame oil
2 star anise
200 g lean minced beef
1 teaspoon runny honey
1 teaspoon fish sauce
1 teaspoon low-salt soy sauce
2 limes
150 g brown rice noodles
2 spring onions
1 fresh red chilli
200 g fresh mixed salad veg such as round lettuce, carrot, radishes, cress, spinach
4 sprigs of fresh coriander

Steps:

    1. Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger.
    2. Put 1 tablespoon of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown.
    3. Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dressing.
    4. Cook the noodles according to the packet instructions.
    5. Trim the spring onions, then finely slice with the chilli (deseed if you like). Prep the salad veg, breaking the lettuce leaves apart and matchsticking or finely slicing any crunchy veg so it’s all a pleasure to eat.
    6. Load up your plates with that lovely salad veg, then drain and add the noodles. Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and crushed peanuts, pick over the coriander leaves and tuck in.

Nutrition Facts : Calories 440 calories, FatContent 20.3 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 27.5 g protein, CarbohydrateContent 37.8 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent - g salt, FiberContent 2.8 g fibre

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MONGOLIAN BEEF RECIPE: HOW TO MAKE IT
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  • In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm., In the same skillet, stir-fry the onions in remaining olive oil until crisp-tender, 3-4 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and heat through. Serve with rice.
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  • Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside. In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water. Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with green onions and sesame seeds. Serve immediately.
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Nutritious and quick to make, this crispy beef recipe is a midweek winner.
From jamieoliver.com
Total Time 25 minutes
Cuisine asian
Calories 440 calories per serving
    1. Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger.
    2. Put 1 tablespoon of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown.
    3. Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dressing.
    4. Cook the noodles according to the packet instructions.
    5. Trim the spring onions, then finely slice with the chilli (deseed if you like). Prep the salad veg, breaking the lettuce leaves apart and matchsticking or finely slicing any crunchy veg so it’s all a pleasure to eat.
    6. Load up your plates with that lovely salad veg, then drain and add the noodles. Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and crushed peanuts, pick over the coriander leaves and tuck in.
See details


MONGOLIAN BEEF RECIPE: HOW TO MAKE IT
My family—including my husband, who is truly a meat-and-potatoes guy—just loves this meal-in-one option. The dish uses inexpensive ingredients to offer big flavor in a small amount of time. —Heather Blum, Coleman, Wisconsin
From tasteofhome.com
Reviews 4.0
Total Time 25 minutes
Category Dinner
Calories 328 calories per serving
  • In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm., In the same skillet, stir-fry the onions in remaining olive oil until crisp-tender, 3-4 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and heat through. Serve with rice.
See details


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From jamieoliver.com
Total Time 30 minutes
Calories 105 calories per serving
    1. Preheat the oven to 220ºC/gas 7.
    2. Rinse the kale under cold running water and dry the leaves very well, in a salad spinner if you have one. Cut out the centre stalks, then cut the kale into 5cm slices.
    3. Place the kale on a baking tray and drizzle over the sesame and olive oils, scatter over the sesame seeds and season with sea salt and black pepper.
    4. Roast in the oven for 20 minutes, turning halfway through cooking, until crisp at the edges.
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