Sesame Beef Stir-Fry Recipe
Sesame Beef Stir-Fry Recipe photo by Taste of Home
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Sesame Beef Stir-Fry Recipe

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Soy sauce and gingerroot add great flavor to this quick beef stir-fry. It couldn’t be simpler to make, but it’s definitely elegant enough to serve someone special. Charlene Chambers - Ormond Beach, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 2 teaspoons cornstarch
  • 1/2 cup reduced-sodium beef broth
  • 4 teaspoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/2 pound beef top sirloin steak, thinly sliced
  • 2 teaspoons sesame seeds, toasted, divided
  • 2 teaspoons peanut or canola oil, divided
  • 2 cups fresh broccoli florets
  • 1 small sweet yellow pepper, julienned
  • 1 cup hot cooked brown rice

Nutritional Facts

1 each: 363 calories, 12g fat (3g saturated fat), 47mg cholesterol, 606mg sodium, 33g carbohydrate (4g sugars, 5g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.


  1. In a small bowl, combine the first five ingredients until blended; set aside.
  2. In a large nonstick skillet or wok, stir-fry beef and 1 teaspoon sesame seeds in 1 teaspoon oil until no longer pink. Remove and keep warm.
  3. Stir-fry broccoli in remaining oil for 2 minutes. Add pepper; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
  4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with remaining sesame seeds. Yield: 2 servings.
Originally published as Sesame Beef Stir-Fry in Healthy Cooking June/July 2010, p64

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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lleeme User ID: 5326459 173499
Reviewed Apr. 4, 2012

"My kids and I loved it."

redluver User ID: 1343016 211753
Reviewed Apr. 5, 2011

"Because of a fussy eater, I served the sesame seeds on the side, and then we forgot to use them, which is too bad because I'm sure they would add to the appearance and taste. But even without the sesame seeds, this recipe was tasty."

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