Thinly sliced beef fried to a light, crisp finish and coated in a glossy sesame-ginger sauce, this dish is a comforting, flavorful classic that comes together quickly and tastes restaurant-quality at home.
Why You’ll Love This Recipe
This Crispy Sesame Beef offers the perfect balance of sweet, savory, and aromatic flavors. The beef cooks up beautifully crisp thanks to a simple cornstarch coating, and the sauce brings warmth from ginger, richness from toasted sesame oil, and just the right touch of heat. It’s ideal for a weeknight dinner, yet special enough for a homemade date night. Pair it with rice and vegetables for a complete, satisfying meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the beef
16 oz top sirloin steak, sliced into thin strips
1/2 cup cornstarch
1/2 cup high-heat oil (such as avocado oil)
1/2 cup toasted sesame oil
For the sauce
1/4 cup soy sauce (or Tamari for gluten-free)
1/4 cup honey
1 tbsp hoisin
1 tbsp toasted sesame oil
2 tbsp Shaoxing wine (or replace with dry sherry or orange juice)
2 tbsp rice vinegar
5 cloves garlic, crushed
1 tbsp fresh grated ginger (or 1/4 tsp ground ginger)
1/4 tsp crushed red chili pepper flakes
For garnish
Sesame seeds
Diced green onions
Directions
Prepare your rice first if serving, as it takes the longest to cook.
Slice the top sirloin steak into thin strips. For easiest slicing, work with beef that is very cold or slightly firm from a brief time in the freezer.
Place the cornstarch into a bowl. Working in small batches, dredge the beef strips until evenly coated. Separate coated strips into three groups to prevent overcrowding while frying.
Heat the high-heat oil and half of the toasted sesame oil in a large frying pan over medium-high heat. Test readiness by dipping the end of a wooden chopstick or spoon into the oil—tiny bubbles indicate it’s ready.
Fry the beef in three batches, cooking each side for 3–4 minutes until golden and crispy. Transfer cooked strips to a paper towel–lined plate.
In a separate large frying pan or wok, whisk together all sauce ingredients. Heat over medium-high until it begins to boil.
Add all fried beef strips to the boiling sauce and toss until fully coated.
Serve immediately over rice and garnish with sesame seeds or green onions.
For extra heat, increase the chili flakes to 1/2 tsp for medium spice or 1 tsp for a spicier version.
To make the sauce sweeter, add an additional tablespoon of honey.
For a lighter option, pan-sear the beef instead of deep frying; the texture will be less crispy but still delicious.
Add sautéed bell peppers, broccoli, or snow peas for more vegetables and color.
Storage/Reheating
Store leftover crispy sesame beef in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat for the best texture, adding a small splash of water to loosen the sauce. Microwave reheating is also possible but may soften the crispiness.
FAQs
How do I keep the beef crispy?
Use cornstarch for coating, fry in small batches, and avoid overcrowding the pan.
Can I use a different cut of beef?
Yes, flank steak or sirloin tip also works well, as long as it’s sliced thinly.
Can this be made gluten-free?
Yes. Use gluten-free soy sauce (Tamari) and a gluten-free hoisin.
Is there a substitute for Shaoxing wine?
You may use dry sherry or orange juice in equal amounts.
Can I bake the beef instead of frying?
It will not be as crispy, but you can bake at high heat (around 425°F/220°C) until browned.
What can I serve with crispy sesame beef?
Steamed rice, brown rice, or vegetable sides such as bok choy or Asian slaw pair beautifully.
How thin should the beef be sliced?
Aim for slices about 1/4 inch thick for quick cooking and crisp texture.
Can I reduce the sweetness?
Yes. Reduce the honey slightly without affecting the sauce consistency too much.
Can I make the sauce thicker?
Simmer the sauce a bit longer before adding the beef, or add a small cornstarch slurry if needed.
Can I prepare the ingredients ahead of time?
You can slice the beef and mix the sauce ingredients in advance, but dredge and fry the beef just before serving for best texture.
Conclusion
Crispy Sesame Beef is a flavorful, satisfying dish that brings together crisp texture, aromatic seasonings, and a glossy sesame-ginger sauce. It’s simple enough for busy evenings yet special enough to elevate any dinner. With a few pantry staples and fresh ingredients, you can create a restaurant-quality meal right at home. Enjoy it with rice, vegetables, and your favorite sides for a complete and comforting dish.
Crispy Sesame Beef features thinly sliced sirloin fried to perfection and tossed in a rich, flavorful sesame-ginger sauce. A quick, restaurant-quality dish ideal for weeknights or special occasions.
Ingredients
16 oz top sirloin steak, sliced into thin strips
1/2 cup cornstarch
1/2 cup high-heat oil (such as avocado oil)
1/2 cup toasted sesame oil (divided)
1/4 cup soy sauce (or Tamari for gluten-free)
1/4 cup honey
1 tbsp hoisin sauce
1 tbsp toasted sesame oil
2 tbsp Shaoxing wine (or dry sherry or orange juice)
Prepare your rice first if serving, as it takes the longest to cook.
Slice the top sirloin steak into thin strips. For easiest slicing, work with beef that is very cold or slightly firm from a brief time in the freezer.
Place the cornstarch into a bowl. Working in small batches, dredge the beef strips until evenly coated. Separate coated strips into three groups to prevent overcrowding while frying.
Heat the high-heat oil and half of the toasted sesame oil in a large frying pan over medium-high heat. Test readiness by dipping the end of a wooden chopstick or spoon into the oil—tiny bubbles indicate it’s ready.
Fry the beef in three batches, cooking each side for 3–4 minutes until golden and crispy. Transfer cooked strips to a paper towel–lined plate.
In a separate large frying pan or wok, whisk together all sauce ingredients. Heat over medium-high until it begins to boil.
Add all fried beef strips to the boiling sauce and toss until fully coated.
Serve immediately over rice and garnish with sesame seeds or green onions.
Notes
Use very cold or slightly frozen beef for easier slicing.
Dredge the beef just before frying for maximum crispiness.
Adjust chili flakes to your spice preference.
Store leftovers in an airtight container for up to 3 days.
Reheat in a skillet for best texture; avoid microwaving if possible to preserve crispiness.
