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    Crispy Ginger Sesame Beef

    Asian
    Chinese
    Meat
    ​

    4 servings

    servings

    45 mins

    active time

    45 minutes

    total time
    Start Cooking

    Ingredients

    • 600g Minute Steaks

    • 3 Tbsp Cornflour

    • 300g Tenderstem Broccoli

    • 6 Spring Onions

    • 50g Ginger

    • 3 Cloves of Garlic

    • 2 Tbsp Sesame Oil

    • 1 Tbsp Chilli Oil (we use Lee Kum Kee)

    • 1 1/2 Tbsp Runny Honey

    • 1 Tbsp Rice Vinegar

    • 6 Tbsp Soy Sauce

    • 400g Ready-To-Eat Jasmine Rice

    • Handful of Sesame Seeds

    • Vegetable Oil

    Directions

    1. Cut your beef into strips.

    2. Add your cornflour into a bowl and dip in the beef strips. Make sure each strip is evenly coated.

    3. Add a very big glug of vegetable oil to a wok. Once the oil is hot, throw in your beef. Fry the beef in batches so they have space to fry. Remove when nice, brown and crispy (about 3-4 minutes). Set the beef aside.

    4. Pour away the leftover oil and clean your wok. Heat a small splash of vegetable oil in the wok and add your broccoli. Fry on a high heat so that it starts to char.

    5. Finely chop your spring onions and slice your ginger and garlic. Once the broccoli is charred and al dente stir through the chopped spring onions and ginger. Fry for a minute then add in the garlic.

    6. Add in the sesame oil and chilli oil and toss together. Then add in the honey, rice vinegar and soy sauce.

    7. Time to reintroduce your beef. Chuck the beef strips into the pan and add 30ml of water. On a medium heat, keep tossing until your sauce comes together, thickens and turns nice and sticky.

    8. Prepare your ready-to-eat rice.

    9. Serve the jasmine rice into 4 bowls. Spoon over your gingery beef strips and scatter over the sesame seeds. Dig in!

    Nutrition

    Serving Size

    4

    Calories

    -

    Total Fat

    -

    Saturated Fat

    -

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    -

    Sodium

    -

    Total Carbohydrate

    -

    Dietary Fiber

    -

    Total Sugars

    -

    Protein

    -

    4 servings

    servings

    45 mins

    active time

    45 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    600g Minute Steaks

    3 Tbsp Cornflour

    300g Tenderstem Broccoli

    6 Spring Onions

    50g Ginger

    3 Cloves of Garlic

    2 Tbsp Sesame Oil

    1 Tbsp Chilli Oil (we use Lee Kum Kee)

    1 1/2 Tbsp Runny Honey

    1 Tbsp Rice Vinegar

    6 Tbsp Soy Sauce

    400g Ready-To-Eat Jasmine Rice

    Handful of Sesame Seeds

    Vegetable Oil

    Directions

    1

    Cut your beef into strips.

    2

    Add your cornflour into a bowl and dip in the beef strips. Make sure each strip is evenly coated.

    3

    Add a very big glug of vegetable oil to a wok. Once the oil is hot, throw in your beef. Fry the beef in batches so they have space to fry. Remove when nice, brown and crispy (about 3-4 minutes). Set the beef aside.

    4

    Pour away the leftover oil and clean your wok. Heat a small splash of vegetable oil in the wok and add your broccoli. Fry on a high heat so that it starts to char.

    5

    Finely chop your spring onions and slice your ginger and garlic. Once the broccoli is charred and al dente stir through the chopped spring onions and ginger. Fry for a minute then add in the garlic.

    6

    Add in the sesame oil and chilli oil and toss together. Then add in the honey, rice vinegar and soy sauce.

    7

    Time to reintroduce your beef. Chuck the beef strips into the pan and add 30ml of water. On a medium heat, keep tossing until your sauce comes together, thickens and turns nice and sticky.

    8

    Prepare your ready-to-eat rice.

    9

    Serve the jasmine rice into 4 bowls. Spoon over your gingery beef strips and scatter over the sesame seeds. Dig in!