Crispy, tender beef slices coated in a glossy, sweet and savory sesame sauce. This Chinese-American takeout classic is surprisingly easy to make at home and pairs perfectly with steamed rice.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
556cal
50gprotein
24gcarbs
28g
Ingredients
1.5 lb Flank Steak (thinly sliced against the grain)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting bowl of delicate pork and shrimp wontons floating in a savory, clear chicken broth. This Chinese-American classic is surprisingly easy to make at home and perfect for a chilly day.
Prep40 min
Cook20 min
Servings4
Serving size: 1 serving(One serving contains about 1.5 cups of soup and 6 wontons.)
About Sesame Beef, Steamed Basmati Rice and Wonton Soup
Crispy sesame beef, fluffy white rice, and soul-satisfying wonton soup. An aromatic, energy-giving dinner for you!
This chinese_american dish is perfect for dinner. With 1242.94 calories and 85.24000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Ginger (freshly minced)
3 clove Garlic (minced)
2 tsp Water (for the sauce slurry)
2 tbsp Toasted Sesame Seeds (for garnish)
2 pc Green Onions (thinly sliced, for garnish)
0.5 tsp Red Pepper Flakes (optional, for heat)
Instructions
1
Prepare and Marinate the Beef
Slice the flank steak against the grain into thin, bite-sized strips, about 1/4-inch thick. For easier slicing, you can freeze the beef for 20-30 minutes until firm.
In a medium bowl, whisk the egg white and 2 tablespoons of soy sauce until slightly frothy.
Add the beef slices to the bowl and toss thoroughly to coat each piece.
Sprinkle 1/4 cup of cornstarch over the beef and toss again until every piece is lightly and evenly dusted. Set aside to marinate for at least 15 minutes.
2
Mix the Sesame Sauce
In a separate small bowl, whisk together 1/4 cup soy sauce, rice vinegar, packed brown sugar, toasted sesame oil, and chicken broth until the sugar is dissolved.
In another tiny bowl, mix 1 teaspoon of cornstarch with 2 teaspoons of water to create a smooth slurry. Set both the sauce and the slurry aside.
3
Fry the Beef
Heat 1 cup of vegetable oil in a large, heavy-bottomed skillet or wok over medium-high heat. The oil is ready when it shimmers, or a small piece of beef sizzles immediately (around 350°F or 175°C).
Carefully add half of the beef to the hot oil in a single layer, avoiding overcrowding. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
Using a slotted spoon, remove the cooked beef and transfer it to a wire rack to drain. Repeat the process with the remaining beef.
4
Assemble the Dish
Carefully pour out all but 1 tablespoon of the hot oil from the skillet. Return the skillet to medium heat.
Add the minced ginger and garlic and sauté for about 30 seconds until fragrant, being careful not to burn them.
Pour the prepared sesame sauce mixture into the skillet and bring it to a simmer.
Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy.
Return the crispy beef to the skillet. Gently toss for about 30-60 seconds, just until all the pieces are coated in the sauce.
5
Garnish and Serve
Remove the skillet from the heat. Stir in the toasted sesame seeds and sliced green onions.
If using, sprinkle with red pepper flakes for a bit of heat.
Serve immediately with steamed rice and a side of steamed broccoli or other vegetables for a complete meal.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
227 g Shrimp (Peeled, deveined, and finely minced)
24 pieces Wonton Wrappers (Square wrappers)
4 stalks Green Onions (2 finely chopped for filling, 2 thinly sliced for garnish)
2 inch Ginger (1 inch piece grated for filling, 1 inch piece thinly sliced for broth)
4 cloves Garlic (2 minced for filling, 2 smashed for broth)
2 tbsp Soy Sauce (Low sodium recommended)
2 tsp Sesame Oil (Toasted sesame oil)
1 tbsp Shaoxing Wine (Or dry sherry)
1 tsp Cornstarch
0.25 tsp White Pepper (Ground)
0.5 tsp Salt (For filling, adjust to taste)
8 cups Chicken Broth (Low sodium)
2 heads Bok Choy (Baby bok choy, roughly chopped)
Instructions
1
Prepare the Wonton Filling
In a medium bowl, combine the ground pork, minced shrimp, 2 chopped green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, Shaoxing wine, cornstarch, white pepper, and salt.
Mix with a spoon or your hands until all ingredients are just combined. Be careful not to overmix, as this can make the filling tough.
2
Assemble the Wontons
Set up a small bowl of water for sealing. Place a wonton wrapper on your work surface.
Spoon about 1 teaspoon of the filling into the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip.
Fold the wrapper in half to form a triangle, pressing firmly to seal the edges and push out any air bubbles.
Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press to seal.
Place the finished wonton on a parchment-lined tray to prevent sticking. Repeat with the remaining filling and wrappers.
