Spicy Sesame Beef Stir-Fry

Stir-fries reward speed, and this one moves fast once your prep is done. The trick that sets it apart is tossing the beef strips in sesame seeds before they hit the wok, so each piece picks up a nutty, toasty crust as it sears.

The beef cooks in about two minutes over high heat, then comes out of the pan so it doesn’t overcook while the vegetables go in.

Broccoli, both florets and thinly sliced peeled stalk, joins sweet bell pepper in the hot wok. Covering the pan briefly steams them to crisp-tender without losing their snap.

A quick sauce of beef broth, soy sauce, fresh ginger, garlic, and crushed red pepper, thickened with a little cornstarch, pulls everything together and turns glossy in about a minute.

Swap the soy sauce for tamari and the whole dish is gluten-free.

Chef Tips

• Slice the beef thin against the grain so it stays tender after its quick sear.
• Get the wok ripping hot before the beef goes in; high heat is what gives a stir-fry its char instead of a steam.
• Don’t toss the broccoli stalk; peeled and thinly sliced, it cooks up sweet and crunchy.

Variations

• Add a drizzle of toasted sesame oil at the end for deeper sesame flavor.
• Toss in snap peas, mushrooms, or water chestnuts for more vegetables.
• Serve over steamed rice or noodles to soak up the sauce.