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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.

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Rate this recipe 4.5/5 (11 Votes)


  • 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
  • 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


Servings 4


Step 1

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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