Comments on: Sesame Beef

By: Maggie Zhu

Maggie Zhu — Thu, 21 Mar 2024 13:38:51 +0000

In reply to Bill Zigrang. Thank you! You're right. I just updated the post.

By: Bill Zigrang

Bill Zigrang — Wed, 20 Mar 2024 20:49:25 +0000

I believe in the notes to today’s (3/20/2024) version, you meant to say “added the aromatics to the SAUCE” (not to the marinade.

By: Bill Zigrang

Bill Zigrang — Wed, 20 Mar 2024 20:47:01 +0000

In reply to Philip. Bill Zigrang says: Longstanding problem, I believe.

By: Bill Zigrang

Bill Zigrang — Wed, 20 Mar 2024 20:45:11 +0000

In reply to Chrys. Longstanding problem, I believe.

By: N Van Kirk

N Van Kirk — Sun, 22 Oct 2023 02:16:53 +0000

This was delicious. Really flavorful. Be sure to use a non-stick pan.

By: Julieth

Julieth — Mon, 07 Aug 2023 01:15:40 +0000

What a delicious dishl! I was worry about the sugar but I use a little bit less and it wasn’t too sweet at all, just enough. We loved it and will make it again, thanks for sharing.

By: Jenny S.

Jenny S. — Wed, 25 Jan 2023 21:25:45 +0000

So simple and tasty!

By: Kenny

Kenny — Mon, 10 Oct 2022 22:12:58 +0000

This recipe turned out amazing. FYI, I used Chuck stew meat. The entire family loved it and said it was better than takeout. I did make a few changes because that’s just how I cook. I used a small amount (~1tsp) of dark soy sauce in the sauce, along with regular soy sauce, a little honey along with the sugar and extra garlic. I kept tasting the sauce to my liking. It turned out less sweet than I expected but still balanced and tasty, left you wanting more. I added baking soda to the marinade to help tenderize the meat, because of the Chuck stew meat I was afraid it would be too tough and chewy. I cut the pieces even smaller to cook quickly and reduce chewiness. It worked wonderfully! Especially for my first time ever making sesame beef with the wrong cut of meat. Haha. I will definitely be making this again. Oh and I cooked the meat in avocado oil and beef tallow.

By: Chris Lee

Chris Lee — Wed, 13 Jul 2022 01:02:02 +0000

Made the enthralling Manchurian beef recently but wanted to try another recipe for flank steak–this was perfect

By: Natasha

Natasha — Wed, 15 Dec 2021 03:27:24 +0000

This came out really great, and is wonderful for an oh-no-we-have-no-fresh-vegetables Chinese dinner. I made frozen broccoli on the side. The only things I did different were I used a tiny bit of baking soda with the beef to tenderize it since I didn’t have flank steak, added a splash of dark soy to the sauce for color, and used a bit more oil and cornstarch in the frying step. I had to cook in 2 pans since I was making a double recipe, and I knew it would stick in my stainless steeel pan without a quarter inch or more layer of oil. The crunchiness was just right, and held even though I had to cook the beef in 2 batches to prevent overcrowding the pan. I liked the sugar level–it’s a sweet dish, but the rice vinegar provided enough sour to make it not too cloying. The garnishes–toasted sesame seeds and green onion–made the dish really attractive. We’ll definitely make this one again! Thanks for a great recipe.