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Copy LinkSesame Beef Stir Fry
Servings: 4
Total Time: 30 minutes active time, 6 hours to marinate
Ingredients
1 lb top sirloin cut into bite size slices about 1/8 inch thick
1 onion, cut into large pieces
1 green pepper, cut into large slices
1 tsp cooking oil
2 cups short-grain white sushi rice
marinade:
1/4 cup soy sauce
1 TBSP sesame oil
1 tsp mirin
1 TBSP sake
2 TBSP honey
2 TBSP toasted sesame seeds, ground
1/2 tsp fresh ground pepper
Directions
1. Combine the marinade ingredients in a small bowl.
2. Place the sirloin slices, sliced onion, and sliced pepper in a large resealable plastic bag. Pour the marinade in the bag over top the beef and vegetables. Seal the bag and flip over a few times to make sure the marinade is evenly spread throughout the beef and vegetables. Refrigerate for about 6 hours.
3. About an hour before the beef and vegetables come out of the refrigerator start cooking your rice:
- Carefully but thoroughly rinse the rice in a strainer under cold water until the water from the rice is mostly clear, about 2 minutes or so, then let the rice rest in the strainer for 30 minutes (this produces a fluffier rice when cooked).
- Combine the rice in a saucepan with 2 1/2 cups water, bring to a boil over medium-high heat. Cover, reduce heat to low, cook 15 minutes. Turn off the heat and let rest 10 minutes while still covered. Fluff with a fork.
4. Remove the bag from the fridge and separate the beef from the vegetables.
5. Rub the oil on the bottom of a wok or large non-stick skillet and place on the stove over high heat until pan is very hot. Add the vegetables to the pan and cook, stirring occasionally, until slightly charred, about 5 minutes.
6. Add the beef to the pan and cook, stirring occasionally, about 2 to 3 minutes or until beef is cooked.
7. Serve the beef and vegetables with the rice.
2. Place the sirloin slices, sliced onion, and sliced pepper in a large resealable plastic bag. Pour the marinade in the bag over top the beef and vegetables. Seal the bag and flip over a few times to make sure the marinade is evenly spread throughout the beef and vegetables. Refrigerate for about 6 hours.
3. About an hour before the beef and vegetables come out of the refrigerator start cooking your rice:
- Carefully but thoroughly rinse the rice in a strainer under cold water until the water from the rice is mostly clear, about 2 minutes or so, then let the rice rest in the strainer for 30 minutes (this produces a fluffier rice when cooked).
- Combine the rice in a saucepan with 2 1/2 cups water, bring to a boil over medium-high heat. Cover, reduce heat to low, cook 15 minutes. Turn off the heat and let rest 10 minutes while still covered. Fluff with a fork.
4. Remove the bag from the fridge and separate the beef from the vegetables.
5. Rub the oil on the bottom of a wok or large non-stick skillet and place on the stove over high heat until pan is very hot. Add the vegetables to the pan and cook, stirring occasionally, until slightly charred, about 5 minutes.
6. Add the beef to the pan and cook, stirring occasionally, about 2 to 3 minutes or until beef is cooked.
7. Serve the beef and vegetables with the rice.
