We are still hangover-ed over the Asian toasted taste of Sesame Oil achieved in our previous Grilled Sesame Chicken recipe. Thus, we try to tweak some of the procedures and ingredients and apply it in a half kilo Beef Sukiyaki. The resulting dish is a sweet and smoky passport to the land of the rising sun.
To complete our Japanese lunch experience, we also prepared coleslaw and cooked our rice to be extra sticky than the usual. This recipe, though, focuses on the Beef Sukiyaki. Stir-fried meals are generally easy and this one is no exception. It will only take you 15 short minutes to cook and Japan will instantly be served in a plate, or in a rice bowl in this case.
For this version, we specifically used Kikoman soy sauce since other brands contain that stronger salty taste unfit for this dish. You can use other brands but you might need to adjust a little on the amount of soy sauce that you’re going to use.
I am starting to see this as a go-to dish since it’s easy and undoubtedly delectable. Drop by our virtual kitchen when this becomes a classic in your household too! 🙂
Stir-Fry Sesame Beef
- 1/2 kg Beef Sukiyaki
- 2 tbsp. Sugar
- 2 tsp Honey
- 2 tbsp. Kikoman Soy Sauce
- 2 tsp Cooking Wine
- 1 tbsp. Sesame Oil
- 1/4 tsp Chili Flakes
- 1 tsp Garlic Powder
- 1/4 tsp Ginger Powder
- Sesame Seed
- Mix beef, sugar, honey, cooking wine, garlic powder and ginger powder in a bowl. Let it sit for at least 10 minutes.
- Place pan over high heat and put the sesame oil. Stir fry the beef mixture until it turns brown in color.
- Add the Kikoman soy sauce and chili flakes. Stir for another 3 minutes.
- Add pepper to taste.
- If more saltiness is desired, add more Kikoman soy sauce or salt.
- Sprinkle with sesame seed. Serve warm and enjoy!