Sesame Ginger Beef

Adapted from Delish.

Note: Usually double to ensure leftovers.


  • 1 lb. skirt steak, thinly sliced into 1/4 inch strips
  • Kosher salt and freshly ground black pepper
  • 2 TBSP cornstarch
  • 5 cloves garlic, minced and divided (2 and 3)
  • 3 inch piece of ginger, peeled and grated or 2-3 TBSP ginger paste
  • 1/4 c. soy sauce
  • 1 TBSP rice wine vinegar
  • 3 TBSP sugar
  • Sesame oil
  • 1 lb. green beans, trimmed
  • 2 green onions, chopped
  • 1 TBSP sesame seeds (optional)


  1. Place beef in a large ziploc bag and season with salt and pepper, toss with cornstarch until well coated, and set aside.
  2. Combine 3 minced garlic cloves, ginger, soy sauce, vinegar and sugar in a bowl and set sauce aside.
  3. In a large skillet over medium-high heat, add sesame oil and cook green beans 1 minute and add about 2 cloves of minced garlic and cook until tender but still crisp . Transfer green beans to a plate.
  4. Return skillet to high heat and add sesame oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Don’t overcrowd the pan, so cook meat in batches, if necessary.
  5. If cooked meat in batches, add all meat back to the pan, and reduce to medium heat and add the sauce; stir quickly to coat the beef. Sauce will thicken.
  6. Add the cooked green beans, then top with green onions and sesame seeds. Serve immediately over rice or in lettuce wraps.

Sesame Ginger Beef:

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