Some cosmetic changes in preparation for larger site changes in the works.


REC: Peking Sesame Beef (stir fry)

Veteran Member
13638 posts
Joined: Jul 17, 2006


Posted to Thread #7651 at 5:52 pm on Aug 24, 2007

Peking Sesame Beef
From The Mandarin Garden Restaurant in Braintree, MA [with my minor amount changes]
4-6 servings

1/2 tbl. soy sauce
1 tbl. water
1-1/2 tsp. dry white wine or rice wine
1/4 tsp. baking soda
One 1-lb. flank steak or beef tenderloin, trimmed of fat, cut across grain into thin slices
1/4 cup oil, plus 1 tbl.
3 tbl. cornstarch
1-1/2 tsp. chopped green onion
1/2 tsp. chopped garlic
1/2 tsp. chopped ginger
3 tbl. water
2-1/2 tbl. soy sauce
1 tbl. sesame oil
1-1/2 tsp. sugar
1/4 tsp. ground pepper
2 tbl. sesame seeds, toasted
2 whole green onions cut in 2” pieces

1. Mix first 4 ingredients in bowl, add flank strips and marinate 1 hour.
2. Heat the 1/4 cup oil in wok or large frying pan over med-hi heat. Toss cornstarch with beef until coated. Add beef to wok and fry 2 minutes. Remove with slotted spoon to paper towels.
3. Add the last tablespoon of oil to pan and reheat over med-hi heat. Add chopped green onion, garlic and ginger and stir fry briefly until fragrant. Add the 3 tbl water, soy sauce, sesame oil, sugar and pepper and bring to a boil. Stir in beef and sesame seed and turn heat to high until sauce is almost evaporated.
Add 2” pieces of green onions and toss lightly to mix.
4. Serve immediately with white rice.

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

Other messages in this thread: