Beef with Chinese-style Marinade with Toasted Sesame Seeds

Toasted sesame seeds bring their distinctive smoky aroma to this Oriental marinade. Can also use with chicken or pork.

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 450

    g/1 lb rump steak

  • 30

    ml/2 tbsp sesame seeds

  • 15

    ml/1 tbsp sesame oil

  • 30

    ml/2 tbsp vegetable oil

  • 100

    g/4 oz small mushrooms, quartered

  • 1

    large green pepper, seeded and diced

  • 4

    spring onions, chopped diagonally

  • FOR THE MARINADE:

  • 10

    ml/2 tsp cornflour

  • 30

    ml/2 tbsp rice wine or sherry

  • 15

    ml/1 tbsp lemon juice

  • 15

    ml/1 tbsp soy sauce

  • few drops Tabasco sauce

  • 2.5

    cm/1 in piece root ginger, peeled and grated

  • 1

    garlic clove, crushed

Directions

Trim the steak and cut into thin strips about 1 cm x 5 cm/1/2 x 2 in. In a bowl, blend the cornflour with the sherry then stir in the other marinade ingredients. Stir in the beef strips, cover and leave in a cool place for 3-4 hours. Place the sesame seeds in a large frying pan or wok Cook dry over a moderate heat, shaking the pan until the seeds are golden. Reserve on one side. Heat the oils in the frying pan. Drain the beef, reserving the marinade, and brown a few pieces at a time. Remove with a slotted spoon. Add the mushrooms and pepper and fry for 2 - 3 minutes, moving the vegetables continuously. Add the spring onions and cook for a further minute. Return the beef with the marinade and stir over a moderate heat for a further 2 minutes until the ingredients are evenly coated with glaze. Just before serving sprinkle with sesame seeds.

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