Very good stir-fry. A little on the sweet side. Cook in a large wok on medium-high heat. Marinating overnight is good, but not necessary.

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk soy sauce, sugar, rice wine vinegar, garlic, and 1 tablespoon sesame seeds in a bowl; pour into a resealable plastic bag. Add beef, coat with marinade, squeeze out excess air, and seal bag. Marinate beef in the refrigerator overnight.

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  • Heat peanut oil in a wok or large skillet over medium-high heat; cook and stir beef and marinade until beef is well-browned, about 5 minutes. Stir in asparagus, mushrooms, onion, bell pepper, and green onions; cook and stir until vegetables begin to soften, 3 to 4 minutes. Add cashews and 1 tablespoon sesame seeds; continue cooking until vegetables are tender, 2 to 3 minutes more.

  • Mix cornstarch and water in a small bowl; stir into beef stir fry until sauce is thickened, about 3 minutes. Sprinkle with remaining 1 tablespoon sesame seeds.

Cook's Note:

If you don't plan on consuming the entire batch the first meal, I suggest you omit the cashews altogether, or add them to each plate when served. They will turn soggy and not be very appealing the second day.

Nutrition Facts

476 calories; protein 23.7g 47% DV; carbohydrates 38.3g 12% DV; fat 27.2g 42% DV; cholesterol 40.2mg 13% DV; sodium 1379.8mg 55% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2013
Fantastic! My husband devoured this! The only thing I changed was that I added a few spashes of spicy szechuan sauce since I saw that it was a bit sweet.. And I just really like the mixture of sweet and spicy. Overall I will be making this again. Read More
(4)

Most helpful critical review

Rating: 3 stars
03/13/2015
Made the recipe as is. The beef turned out dry over cooked and too sweet. Brown sugar is better than white sugar in this type of recipe. Read More
(1)
24 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/11/2013
Fantastic! My husband devoured this! The only thing I changed was that I added a few spashes of spicy szechuan sauce since I saw that it was a bit sweet.. And I just really like the mixture of sweet and spicy. Overall I will be making this again. Read More
(4)
Rating: 5 stars
10/27/2014
Made this with beef and with chicken on separate occasions. Both were delicious. I cut back the soy sauce as it is a bit too salty for our family. did not always marinate over night and it was still yummy. I have made with recommended veggies and with my own mixture all turns out fantastic. I serve mixed with rice noodles and i have served with rice. Read More
(3)
Rating: 4 stars
10/07/2014
I only used the recipe for the sauce. I have a go-to veggie list my family tolerates. At any rate I added a teaspoon of sesame oil and a teaspoon of hot sauce to balance flavors and swapped apple cider vinegar for rice wine vinegar because I didn't realize I was out. I served it over rice. This could very well have passed for a restaurant dish. I'm not one to immediately toot my horn but I'm definitely making this again. Read More
(2)
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Rating: 5 stars
02/01/2013
Delicious made as written except I did not have rice wine vinegar so I used 25% water and 75% white wine vinegar. My husband and son enjoyed this recipe and I have the go ahead to make again. My only complaint would be the beef was over cooked so next time I will not cook the beef as long before I add the veggies. Thank you for submitting this recipe. Read More
(1)
Rating: 3 stars
12/11/2014
This wasn't bad we just weren't fans of the sauce. Too sweet and too bland somehow. Thanks. Read More
(1)
Rating: 5 stars
09/14/2014
A delicious combination that goes well with home made stir fried rice as well or over a bed of steamed white rice and lettuce. To note although it adds on a little more time I stir fry my meat seperately and only for maybe 30-45 seconds per side it comes out delightfully crispy and not soggy...also drain and save your marinade if you like but don't stir fry in it that defeats the purpose and you're more boiling the meat.:D Kudos. Read More
(1)
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Rating: 4 stars
03/12/2015
Essanaye's Sesame Beef Stir-fry Haiku: "Per the cook's foot note I didn't use the cashews. (Also removed beef.)" After the steak was browned I removed it to a separate plate and covered to keep warm while I continued w/ the recipe and its veggies returning it to the skillet w/ the cornstarch slurry at the end; otherwise I can only imagine that the steak would've been the texture of a leather shoe and that would've made me sad. But otherwise this was a really tasty stir-fry and since I knew that there would be leftovers I skipped the cashews entirely; I found that the leftovers tasted even better anyways! Thanks Essanaye - I think I've found my new favorite stir-fry (sauce) recipe and next time that I make this I'll probably toss in whatever vegg's on its way to wilty territory. Read More
(1)
Rating: 4 stars
02/25/2016
I loved it for its garlic and beef then as well its asparagus (under-used in my kitchen) and red bell pepper. It was a little on the sweet side. But its flavor balance was just waiting to see the light of day. Read More
(1)
Rating: 4 stars
06/11/2013
This is really good. I'm a rather difficult person to "wow" so I'm giving this recipe 4 stars. As the recipe is written it's a little too sweet for my tastes but overall I'd say it's definitely a nice easy dinner and very tasty. Read More
(1)
Rating: 3 stars
03/13/2015
Made the recipe as is. The beef turned out dry over cooked and too sweet. Brown sugar is better than white sugar in this type of recipe. Read More
(1)