- 1/2 cup soy sauce
- 1/2 cup white sugar
- 1/3 cup rice wine vinegar
- 1/3 cup minced garlic
- 1 tablespoon sesame seeds
- 1 pound round steak, thinly sliced
- 1/4 cup peanut oil
- 2 cups 1-inch sliced asparagus
- 1 cup sliced fresh mushrooms, or more to taste
- 1 sweet onion, chopped
- 1 red bell pepper, sliced
- 1 bunch green onions, chopped into 1-inch pieces
- 1 cup whole cashews
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- 1 tablespoon sesame seeds
- Whisk soy sauce, sugar, rice wine vinegar, garlic, and 1 tablespoon sesame seeds in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal bag. Marinate beef in the refrigerator overnight.
- Heat peanut oil in a wok or large skillet over medium-high heat; cook and stir beef and marinade until beef is well-browned, about 5 minutes. Stir in asparagus, mushrooms, onion, bell pepper, and green onions; cook and stir until vegetables begin to soften, 3 to 4 minutes. Add cashews and 1 tablespoon sesame seeds; continue cooking until vegetables are tender, 2 to 3 minutes more.
- Mix cornstarch and water in a small bowl; stir into beef stir fry until sauce is thickened, about 3 minutes. Sprinkle with remaining 1 tablespoon sesame seeds.
05/13/2018
recipepes.com
Essanaye's Sesame Beef Stir Fry, recipe
PT15M
PT1H
5
455 calories
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