Crispy Sesame Beef — Damn Delicious

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Crispy Sesame Beef

Restaurant-quality, amazingly crispy beef made in just 30 min with less oil – you won’t even be able to tell the difference!

I don’t always eat beef but when I do, it definitely has to be crispy.

Am I right or am I right?

And you know what? You can skip the takeout and make this right at home.

I promise. It’s better than restaurant-quality by a mile, hands down.

And you get to use less oil.

Even with the less oil, that crispiness is out of this world! The secret ingredient is the cornstarch.

Crispy Sesame Beef

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Restaurant-quality, amazingly crispy beef made in just 30 min with less oil – you won’t even be able to tell the difference!


  • 1 cup peanut oil
  • 1 pound sirloin steak, sliced into thin strips
  • 4 tablespoons cornstarch, divided

For the sauce

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced


  1. Heat peanut oil in a large stockpot or Dutch oven over medium heat.
  2. In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to the stockpot.
  3. Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate.
  4. In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.
  5. Serve immediately, garnished with sesame seeds and green onion, if desired.

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How well does this freeze? Obviously the crispness will be lost but does it still work well as leftovers? Thanks

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

You can freeze it. I’ve seen frozen ginger beef at the grocery store. When you cook it again bake it in the oven and it will turn out crispy. Add the sauce separately and in the end to retain the crispness.

Could you substitute another kind of oil? We have a peanut allergy in the house.

Vegetable or canola oil will also work.

Hi there, I had made a chicken taco salad and used your, greek yogurt with cilantro and lime dressing.
Awesome Thanks. I think you are spot on. Thanks for sharing!

I am planning to do an asian night this week, so I’m so glad you shared this recipe! Bonus points since I have almost everything in the house. I’m going to try this!

Can you use a difference type of oil such?

Yum-yum! Can’t wait to taste some…

Can you recommend a substitution for the peanut oil. Peanut allergies in the family. Thanks! Love all your recipes

Vegetable or canola oil will also work.

Do you think Arrowroot would work as well as cornstarch?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

This looks delicious!
Do you have a recommendation for the rice wine vinegar? I see that my local store offers a rice vinegar and a seasoned rice vinegar. Howver, neither have wine in the title.

Rice vinegar will work just fine.

Hi. Thanks for posting this recipe. I love sesame chicken. I use a recipe now that uses a batter for the chicken. Do you think the corn starch would work with the chicken like it does for the beef?

PS – My son and I love your Olive Garden Alfredo recipe. He even likes it leftover which is really unusual. 🙂

Oh my gosh. This is it, Chungah!! This is like the dried fried beef I loved so much in Hawaii, you just have to drop it in the oil a second time to get that dried, jerky-like texture. Thank you so much! I’ve been watching for this recipe on your site, and the sauce looked right, so I tried it. It was the cornstarch!! Thank you. Gonna try it with sliced chicken thigh, and maybe even dilute the soy, as mine wasn’t reduced salt, and it got strong at the end, but hurray!! Excellent recipe. My husband tried it and said, “you found it, finally, didn’t you?” Thanks, Chungah. I love your site, and your new picture is beautiful.

I totally agree that beef should be crispy :)This looks delicious!

Made this tonight for dinner. It was super easy to make and a big hit! Thanks for sharing!

This is a great twist for a spicy version of a delicious, comforting dish. I love that you used Sriracha as it’s one of my favorite condiments. For the sauce, I recommend making it with sweet chili sauce, soy sauce, sesame oil, and honey too. Thanks for sharing!

Ooh this looks delicious! Your recipes always give me so many great ideas for dinner!

Ohhhh where did I go wrong. I did everything to plan and mine turned out yucky. Now in hind sight, I guess it was my choice of pan. I used a stainless steel pan instead of a non-stick one….I guess that’s why my meat didn’t even get close to crispy 🙁 boo hoo….but no matter…I will correct and if anyone has any suggestions, I would appreciate them…the taste of this dish is great but mine just wasn’t crispy after frying it twice.

Oh no – what a bummer! Do you have a non-stick skillet that can be used instead?

Maybe the oil wasn’t hot enough. If the oil isn’t the right temp for frying, the food doesn’t cook fast enough and comes out mushy.

I use corn flour(starch) but I wash off the excess in a colander otherwise it comes out a bit to silky for crispy beef,… A really hot pan helps to, woks a really cheap and easy to season them so they become non stick.

Mmm this dish looks delicious. Can’t wait to try it.

Once again, I’m so in love with your recipes, but I was wondering what substitutions I can use for the peanut oil?

Vegetable or canola oil will also work.

I saw the comment about the choice of pan. I have a Le Creuset 5-1/2-Quart Dutch Oven… will that work?

This looks yummy!! Thank you for sharing 🙂

I was looking forward to making this dish but when I finally completed it and tasted it something was bitter. Not sure what went wrong. Overall it was good but I had this strong hint of bitter with the meat. Must have been the sauce. My rice vinegar I had in the pantry was never opened until I used it for this and I noticed the best by date was 2/14/16. Since it was unopened I can’t imagine it was that. I’d love to hear any ideas that might have caused this.

Katy, even if the vinegar had never been opened, it is almost 3 weeks past the expiration date!

You lie. Made this two nights ago and while it says “Yields: 4 Servings”, my girlfriend and I proceeded to gobble it all up for dinner with barely any leftovers for me to take to work for lunch the next day. And now I’m craving more and have none! Curses. Super yummy. Thank you.

We had a local Chinese restaurant that had the best Crispy Beef….and then it closed. Bummer! Craving it so much, so can’t wait to try this recipe! Thanks!

Any suggestions for rice vinegar substitute?

Here is a great resource discussing possible substitutes – hope that helps!

Glad I read comments before making this. I will be using my removable slow cooker pot to do the frying in as it is my only non stick pot/pan. Will let you know how it turns out.

Can I use fryer to cook?

I made this for dinner tonight and it was AMAZING! My kids devoured it. Very easy and quick to make. Along with your simple lo mein, this will be a front runner in our house. Thank you

This tastes delicious. but crispy? nope… seemed the corn starch ended up stuck to the bottom of the pan…Do I have to use nonstick pan>

What kind of pan did you use?

I used a traditional Dutch oven….not non stick..

I have never had any issues using a Dutch oven – perhaps you need more oil in your pot?

I had this same problem. Everything else turned out great but beef was definitely not crispy and now I have to scrape off a bunch of cornstarch/oil from the bottom of my brand new dutch oven 🙁 With that said, I will make this again but just fry the beef without cornstarch in a regular non-stick pan. The sauce was yummy!

Working on this one as I type. Curious… when I added the beef to the peanut oil it became super frothy. Is that normal?

Yes, some frothiness is normal.

Made it last week and it was damn delicious!

Would it be possible to add 1 or 2 cups of broccoli to this recipe?

How would I work this into the instructions? Thank-you for the help. Would I just add the broccoli when I add the sauce and just warm a little.

Yes, you can add already steamed/roasted broccoli – you may also want to double the sauce as well, but really, it’s up to you.

Hello Chungah,
I am sorry to keep asking about this but how would I add fresh uncooked broccoli to this? As would like to cook it some in the sauce? And this will duplicate the meal I get at my favorite Chinese restaurant. Theirs comes with broccoli throughout the sesame beef and in the sauce. And the broccoli has a faint taste of the sauce also.

Bill, it may be best to steam the broccoli first prior to adding it to the sauce, letting it warm and soak through. Of course, that’s just my recommendation but as always, please use your best judgment to suit your preferences.

Hi Chungah, Ok I will try to steam the broccoil, It is just I really do not know how to cook or steam the broccoli, but I do have a steam pot in my double broiler, so will just be a matter of doing it to the consistency that I prefer.

Absolutely love this recipe! It is so delicious! And my husband is requesting it for tonight

This sounds absolutely delcious. can’t wait to give this a go. Thanks simon

Can I do with pepper steak or does it need to be sirloin? Thanks

Yes, you can substitute pepper steak.

I made this last night and it was really good! I used what was called sliced sandwich steak and sliced it into strips. I salted it before adding the cornstarch, the directions didn’t say to, but I assumed I should. The beef got nice and crispy, but the only problem is that I didn’t cook down the sauce enough so when I added the beef it got soft. Bummer, all that hard work was ruined! But it was still really, really good. I’m not really experienced at frying, but I made sure my oil was really hot before I started, I used canola and peanut. I used my lodge porcelain cast iron casserole. I made sure the beef was nicely coated with corn starch – I cooked 2.5 lbs so 4T wasn’t enough. I would love a video of this to see if I even added enough cornstarch. I’ll definitely make it again, the sauce was perfect and 1T Sriracha didn’t make it too spicy for even my tastes.

Just tried this was absolutely fantastic!! Yum! YUM!!

Sooo delicious & easy! Whole family loved it

This is one of my son’s favorite dishes when we go out to eat. I made it today and was nervous about its reception. He didn’t respond for a minute, so I asked, “Um, is it okay?” He nodded and said, “Sorry, it almost made me cry it’s so good.” And then proceeded to finish his, mine, and his dad’s.

hi would stewed beef work

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I’ve been searching for an easy sesame beef recipe for months to mimic the amazing dish I had at a local restaurant. Needless to say, this exceeded my expectations! Tastes JUST LIKE the $20 meal, but so much easier. Added steamed broccoli, asparagus, carrots, and some caramelized onions to mine and I can’t get enough!

This dominant taste by far in this is ginger. I sprinkled a little more garlic and a little salt on afterwards, dotted with more sriracha, and liked that taste better. If you’re a big fan of ginger, this might be more to your liking. Next time I will cut down on it a little – but it’s a recipe I’ll be making again 🙂

If I were to use powdered ginger instead of fresh, how much should I use?

The ratio for fresh to dry is typically 3:1. Hope that helps!

For a vegan version, use seitan. Everything else is the same, including the cornstarch, but cook it for a little less time since seitan from the store usually comes pre-cooked. I’ve made it several times already and it is absolutely delicious!

Hi there, Do you think I would be able to do this recipe with ground beef?
Thank you!

Hi Maida! Unfortunately, this recipe will not work with ground beef.

I use corn flour(starch) but I wash off the excess in a colander otherwise it comes out a bit to silky for crispy beef,… A really hot pan helps to, woks a really cheap and easy to season them so they become non stick.

This is a go-to in our house if we are craving an Asian dish. Very easy, yummy and soooooo very homey. I added some more corn starch (just a tinge). Your recipe is very easy and my little one loves to make the sauce. We love all of your recipes we have tried I think all of them :)]

That’s so great, Michelle. Thank you!

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