Sesame Beef Stir-Fry

  • Eggcellent Posted: 10/26/11
    Worthy of a Special Occasion

    I wanted to give it 4 stars but would not pick it to serve as a dinner event with friends. This was VERY easy for a week night dinner. I have taken to getting ginger in the tube rather than the fresh. It still works well. This is definitely a do over in our house.

  • ChefSudy22 Posted: 10/26/11
    Worthy of a Special Occasion

    This recipe won me rave reviews. However, I had to tweak it to my liking. I took out the sesame seeds, ginger, and brown sugar. I used chili sesame oil to give it a spicy flavor and seasoned the beef with garlic salt and pepper. Also, I added sauteed mushrooms and pad thai noodles to it. It turned out fabulous. I served it to friends and paired it with Lean Cuisine's garlic chicken rolls as an appetizer. It was a wonderful meal that I can't wait to make again!!

  • skspillman Posted: 12/27/11
    Worthy of a Special Occasion

    I added lots of veggies to this one (carrot chips plus a bag of fresh stir-fry vegetables) and served over rice. I doubled the sauce, but it didn't thicken like I expected it to. This dish just didn't have the punch or pizzazz I expect from CL's recipes. I won't be making it again.

  • Indy500 Posted: 11/07/11
    Worthy of a Special Occasion

    Hubby loved it, I served it with rice. Quick and easy recipe. I will most likely make it again.

  • dmpeace Posted: 11/02/11
    Worthy of a Special Occasion

    This was really good. It came together quickly for a weeknight meal. I added a little more heat red pepper to it. Loved this!

  • NC22371 Posted: 12/18/11
    Worthy of a Special Occasion

    will make again, loved the spice

  • nallix Posted: 12/04/11
    Worthy of a Special Occasion

    Quick and incredibly tasty. I served it over some basmati rice, want to try udon next time.

  • Belladonna714 Posted: 11/28/11
    Worthy of a Special Occasion

    This was quite good, fast & easy. I served it over udon noodles and added a little extra soy sauce over the finished product to boost the flavor since the noodles soak up a lot of sauce. I don't think I'd go as far as serving it to company but it makes a great weeknight meal.

  • amydufour Posted: 11/17/11
    Worthy of a Special Occasion

    This was DELICIOUS, but for some reason, I only got two servings out of this. I triple checked that I used the right amount of ingredients and I measured out the servings. Did anyone else run into this? I wilted the spinach completely, which took a little longer than 30 seconds, could that be why?

  • ChristyRippel Posted: 11/01/11
    Worthy of a Special Occasion

    Flavor is excellent--may need to make a double recipe for a family, but you won't be disappointed by this dish. We served over rice...like your local Asian restaurant, but healthy!

  • carolfitz Posted: 01/15/12
    Worthy of a Special Occasion

    Followed recipe & ingredients; our changes made this not-so-superfast but still easy to prep. Sirloin was on special, so bought a steak, held it in freezer for about 45min to firm then sliced thin. Used fresh ginger & garlic. Subbed a bag of whole-leaf spinach (we washed, stemmed, tore) for baby spinach, again more prep but much less expensive & more flavorful. Steamed gyoza for appetizer, then the beef with white rice. Pretty good for a football-night supper. (edited to thank ChefSudy22 -- we had leftovers last night and LeanCuisine spring rolls -- great suggestion)

  • trishness Posted: 01/18/12
    Worthy of a Special Occasion

    This was tasty - it's similar to the korean dish Bool Kogi- but the steps to the recipe are more complicated than they need to be. I simply made the sauce first, marinated the beef in it, then sauteed the meat in the sesame oil with the green onions and sesame seeds. I added the spinach during the last couple minutes, served it over brown rice, and it turned out great.

  • paladineh Posted: 02/06/12
    Worthy of a Special Occasion

    Not a special occasion meal, but a great and very quick dinner. We left out the red pepper but added water chestnuts and swiss chard instead of spinach. The ginger and garlic gives it a really nice flavor and not too oily.

  • restoncook Posted: 02/21/12
    Worthy of a Special Occasion

    Cooked this for the first time tonight and loved it. I prepared this as written, except that I used fresh ginger and garlic. Served over brown rice. This will go into the regular rotation for weeknight meals. My wife said she especially liked the spinach in the dish.

  • analisemae Posted: 09/20/12
    Worthy of a Special Occasion

    Pretty good! A bit heavy on the sesame oil, and could use some more salt/heat, but of course that's personal preference. Would make again.

  • kallen18 Posted: 02/21/13
    Worthy of a Special Occasion

    I have made this numerous times with wonderful results each time. Fast and delicious. I add Sriracha to taste after the food has been plated. Serve with steamed jasmine rice.

  • toni1967 Posted: 04/30/14
    Worthy of a Special Occasion

    Outstanding!!!! I use a flank steak that I buy at my local grocery store that is already marinated and it seems to add a lot of extra punch to it. This dish has soooo much flavor, it's easy & great if you're following a low carb diet. I serve it with a small side of brown rice.

  • jbrough1984 Posted: 08/23/13
    Worthy of a Special Occasion

    Easy dinner. I subbed the spinach for para-cooked carrots & broccoli, red peppers, & mushrooms (I was cleaning out the vege drawer). My only complaint is the meat gave off a lot of liquid which made the sauce runny. I served it with soba noodles.

  • K9andCat Posted: 10/29/13
    Worthy of a Special Occasion

    This recipe was tastey. A bit spicy at times, but still good. I added double the amount of spinach because we love it so much. I think the recipe would have been lacking if I hadn't added the extra spinach. We will make this again.

  • SibylC Posted: 04/23/14
    Worthy of a Special Occasion

    This is absolutely delicious! I used fresh ginger and garlic instead of bottled, and I used a flat iron steak that I sliced thinly against the grain. The meat was so tender, and the stir fry sauce is wonderfully flavorful, despite the fact that I cut back on the red pepper. (I'm not a big fan of overly spicy food.) It was so easy and quick to fix, I will definitely make this dish again. One serving (1/4 of the prepared dish) is 6 Points Plus if you're following Weight Watchers. I served this over 1/2 cup of baked brown rice, which added another 3 Points.

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