Sesame Beef with Asparagus
Submitted by cindyathome
Restaurant-style sesame beef stir fry with crisp asparagus and red bell pepper. Triple-fried strips get tossed in a savory soy, sesame paste, and Shaoxing wine sauce that clings to every bite.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
1 hrsIf you’ve ever wondered how Chinese restaurants get their beef so impossibly tender with that shatteringly crisp exterior, here’s the secret: a baking soda soak followed by triple deep-frying.
Yes, three rounds in the wok. It sounds fussy, but each 15-second dip builds a crackly shell that holds up against the rich sesame and soy glaze without turning soggy.
The asparagus and red bell pepper get a quick flash-fry too, keeping them snappy and bright against the deeply savory beef. Toss it all together with dried chilies, ginger, scallions, and a glossy sauce built on sesame paste and Shaoxing wine. Serve it over steamed rice and try not to eat the whole wok’s worth.
Pro Tips
- The baking soda soak is non-negotiable. Five hours seems long, but it breaks down the proteins for that velvety texture you can’t get any other way. Don’t skip the thorough rinse afterward or you’ll taste it.
- Keep your oil at a steady high heat between frying rounds. If the temperature drops, the beef absorbs oil instead of crisping. A clip-on thermometer is your best friend here.
- Pat everything bone-dry before it hits the oil. Moisture is the enemy of a good sear, and with deep-frying, it’s also a safety issue.
Ingredients
Directions
Slice steak into broad ⅛ inch thick strips, about 1 inch wide and 6 inches long.
In a small bowl combine steak strips with baking soda, crushed garlic cloves and ¼ cup cold water.
Mix well and soak 5 hours.
Rinse steak slices and dry well on paper towels.
In a small bowl mix together egg white and salt, stirring vigorously until egg white foams.
Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch.
Add steak and toss to coat. Marinate ½ hour at room temperature.
In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
In a wok heat remaining 4 cups peanut oil over high heat to 375℉ (190℃).
Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon.
Using a slotted spoon, remove beef and drain on paper towels.
When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain.
Repeat deep-frying, 15 seconds, a third time.
Remove beef and drain on clean paper towels.
When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds.
Drain on paper towels.
Drain off all but 1 tablespoon oil from wok and increase heat to high.
Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute.
Add asparagus and red pepper; stir-fry 10 seconds and add beef.
Stir in soy sauce mixture, bring to a boil and serve immediately with rice.
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