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30-Minute Sesame Beef Stir Fry

30-Minute Sesame Beef Stir Fry

  • Yield: 4 servings 1x



For the Stir Fry:

  • 1 lb flank steak
  • 3 tablespoons cornstarch
  • 2 tablespoons canola oil, divided
  • 1 cup shredded or finely chopped carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup chopped scallions
  • 2 handfuls of baby spinach (roughly 2 cups)

For the Sauce:

  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon hot sauce
  • 2 tablespoons grated fresh ginger
  • 4 garlic cloves, pressed or grated
  • 1 tablespoon cornstarch, dissolved in 3 tablespoons of cold water

For Serving:

  • 2 cups cooked brown rice
  • Additional chopped scallions, for garnish
  • Toasted sesame seeds, for garnish


  1. Cook your rice, according to package directions, at the start of your cook time. Fluff with a fork and keep warm until you are ready to serve.
  2. Meanwhile, slice the flank steak, against the grain, as thinly as possible (Tip: if you have a little extra time, stick the beef in the freezer for about 10-15 minutes before slicing. If not, no biggie!).
  3. Place the sliced steak in a resealable plastic bag and season with a pinch each of salt and pepper. Add the cornstarch and seal the bag. Shake the bag until all the beef is evenly coated in the cornstarch.
  4. Preheat a large skillet over high heat and add 1 tablespoon of the oil. Add half the beef to the pan, being sure not to overcrowd the pan, and sear for 1-2 minutes per side, or until browned on both sides. Remove the first batch of beef from the pan and place it on a plate. Repeat with the second batch. Chop up your veggies while the beef cooks.
  5. Reduce the heat slightly and add the remaining tablespoon of oil. Add the carrots, bell pepper, and scallions and stir frequently, cooking for a few minutes or until the veggies are tender-crisp.
  6. While the veggies are cooking, make the sauce by whisking together all the ingredients in a small bowl or measuring cup until smooth. Add the baby spinach to the pan and allow it to wilt slightly, and then pour in the sauce.
  7. Bring the mixture to a simmer and cook, stirring almost constantly, until it is thickened and glossy.
  8. Return the beef and any collected juices on the plate to the pan and stir to incorporate until everything is evenly coated in the sauce.
  9. Serve the beef and veggies over the cooked rice and garnish with additional scallions and sesame seeds.