Hot Sesame Beef

Here is an Asian dish – different from the usual beef and broccoli or pepper steak. It’s bound to please lovers of beef, veggies and hot stuff – and not necessarily in that order! Tame it down if you must but serving it with jasmine or brown rice will do so (just a little bit). And look for the “Tip of the Toque” for a $$ $aving idea, too!

Hot Sesame Beef

  • 1 lb. beef fillet, cut into thin strips
  • 1-1/2 tbsp. sesame seeds, divided
  • 1/2 c beef stock
  • 1 tbsp. soy sauce (light OK)
  • 2 Tbsp. fresh ginger root, grated
  • 2 garlic cloves, minced
  • 1 tsp. cornstarch
  • 1/2 tsp. red pepper flakes
  • 3 Tbsp. sesame oil, divided
  • l large head of broccoli, cut into florets
  • 1 orange bell pepper, thinly sliced (or yellow or green; your choice)
  • 1 red chili, seeded and minced (red jalapeno unless you want it HOT!!)
  • Cilantro for garnish, optional

Mix the beef strips with 1 Tbsp. of the sesame seeds in a bowl, and set aside. In a separate bowl, whisk together the beef stock, soy sauce, ginger root, garlic, cornstarch and red pepper flakes.

Heat 1 Tbsp. of the sesame oil in a large, non-stick skillet or wok over medium to medium-high heat. Add the beef strips with their sesame seeds and brown the beef. Watch carefully that they don’t burn (and the oil doesn’t burn) about 3 minutes. Remove the cooked strips and seeds and set aside. Discard any remaining oil in the skillet and wipe it out with paper towels to remove any remaining sesame seeds. Heat the remaining sesame oil and add the broccoli, bell pepper and chill pepper and stir fry 2-3 minutes until vegetable just begin to  brown and soften; stir in beef stock mixture. Cover and let simmer for about 2 minutes.

Return the beef (and its juices) to the pan and let simmer until the liquids thicken, stirring frequently for about 1-2 minutes. Remove the pan from the heat and stir in the remaining sesame seeds. Top with cilantro to garnish if desired. Serve with jasmine or brown rice.

A Tip from the Toque:  Shave the tough outer green “skin” from the broccoli stems to reach the pale centers. Cut these into chunks or strips for salads or vegetable trays. This saves $$$ from buying the packaged florets! You could even slice them into 1/4″ thick slices and toss them into this recipe along with the other vegetables!

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