Recipe from The Table
Ever since I started using flank steak for my grilled steak fajitas, I’ve been trying to incorporate this relatively inexpensive cut of meat into other recipes. Normally, I only use beef tenderloin and I realized that I’ve gotten spoiled. I probably eat tenderloin at least once a week, especially during nice grilling weather. That can really add up. However, there is no reason to shy away from other cuts of meat if you know how to prepare them. Take a look back at my grilled steak fajitas for tips on using flank steak.
For this recipe, I used many of the same flavors from the grilled steak fajitas, but adapted them to make a stir-fry. And the best thing about this sesame beef stir-fry? It’s quick!
For a lighter meal, add the beef to lettuce wraps. Then you don’t even have to worry about cooking the rice!
Aren’t easy weeknight meals just the best?
Although, the rice is good by itself. I started seasoning my rice after I learned how to make my own sushi. For sushi, I add just a bit of rice vinegar and sugar. Since I wanted to incorporate a sesame flavor in this recipe, I found that just a dash of sesame oil was just perfect.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 Servings
- 1 cup rice
- 1 1/2 cup water
- 1 tbsp sesame oil
- 1.25 lb flank steak, sliced thinly across the grain
- 2 bell peppers, sliced
- 1/2 onion, sliced
- 3 tbsp cornstarch
- 2 tbsp water
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1/3 cup soy sauce
- 1/2 cup water
- 1 tbsp sesame oil
- 1 tsp red pepper flakes (optional)
- 1/4 cup packed brown sugar
- salt and pepper to taste
- 1 tbsp sesame seeds
- green onion for garnish
- In a medium pot, add the rice, water, and sesame oil. Cook the rice according to package instructions and adjust the amount of water as needed.
- As the rice is cooking, prepare the flank steak. Toss the thin strips of flank steak with one tablespoon of cornstarch and a dash of salt and pepper. Set aside.
- Add a tablespoon of oil to a small saucepan over medium-high heat. Add the garlic and ginger and saute for a minute, until fragrant. Add the soy sauce, water, sesame oil, red pepper flakes, and 1/4 cup packed brown sugar. Stir with a whisk and bring to a boil, then reduce to a simmer.
- In a small cup, add the remaining 2 tablespoons of cornstarch to 3 tablespoons of water and still until dissolved. Add the cornstarch mixture to the simmering sauce and cook for about 4 to 5 minutes, until thickened. Remove from heat and set aside.
- In a wok, add the remaining tablespoon of vegetable oil and heat over medium-high heat. Add the sliced bell peppers and onion. Cook until the vegetables start to become tender, then remove them from the heat and set aside.
- In the same hot wok, add the cornstarch-covered strips of flank steak. Cook until lightly browned, but not cooked through. It is important to undercook the steak as it will continue to cook when the sauce is added. Add the vegetables and sauce to the wok and cook for a few minutes to finish cooking the beef and thicken the sauce. Remove from heat.
- Serve the beef and vegetable stir-fry over rice and garnish with sesame seeds and sliced green onions. Serve immediately.
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