Sesame Steak Stir Fry
The flavors from the hot wok action really pop and the snap from the pile of fresh veggies is just what the doctor ordered. No more limp broccoli or MSG overdoses.
This is a stir fry worth hurrying home for.
- sirloin - ginger - scallion - rice wine - sesame oil - beef stock - sesame seeds - stir fry veggies of choice
In between two sheets of plastic wrap, pound the meat into a thin sheet. Slice into long thin strips.
Whisk the ginger, scallion, 1 teas rice wine, and 1 teas sesame oil in a bowl.
Add the strips of steak and toss to coat. Allow to marinate for 30 minutes in the fridge, tossing again once or twice to make sure everything gets an even coat.
Meanwhile, heat peanut oil or canola oil in a larger wok with high sides or Dutch oven.
Oil is ready when small chunk of bread browns within 30 seconds. Remove the bread and working in small batches add the steak.
When done, allow the oil to cool before proceeding if using the same wok.
Place the broth in a saucepan and bring to a boil. Add the soy, remaining ½ teas rice wine, sugar, fennel and cinnamon stick.
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