Skip the takeout and try this delicious recipe from Food and Wine. Marinate flank steak in baking soda, Shaoxing wine, water, oil, cornstarch and soy sauce for up to 12 hours. Make a sauce with the brown sugar, oyster sauce, vinegar, five-spice powder, cornstarch, water, wine and soy sauce and set aside. When ready to cook, dredge the beef in sesame seeds, rice flour and cornstarch. Stir fry the beef in batches and set aside. Stir fry ginger and garlic until fragrant, add reserved sauce and cook until thickened. Return the beef to the pan and heat through. Serve beef garnished with sesame seeds and scallions. Cook’s note: I used mirin instead of Shaoxing wine. I made my own rice flour by rinsing and drying a cup of uncooked rice and then whirling it in a spice grinder.
Avoiding Additives and Preservatives
I used Shirakiku mirin, tamari and Marukan rice vinegar. Check the sesame seeds and dried spices to make sure they don’t contain colour, preservatives or anti-caking agents. I make my own oyster sauce by combining 3 tbsp (45 ml) of tamari with 2 tbsp (30 ml) of sugar and 1 tbsp (15 ml) of cornstarch.
Sesame beef
Ingredients:
1 pound (454 g) flank steak
¼ teaspoon (1.25 ml) baking soda
5 tablespoons (75 ml) Shaoxing wine, divided
5 tablespoons (75 ml) water, divided
1/3 cup (82.5 ml) plus 2 ½ tablespoons (37.5 ml) canola oil, divided
¼ cup (60 ml) plus 3 ½ teaspoons (17.5 ml) cornstarch, divided
2 ½ tablespoons (37.5 ml) soy sauce, divided
3 tablespoons (45 ml) light brown sugar
3 tablespoons (45 ml) oyster sauce
2 tablespoons (30 ml) rice wine vinegar
½ teaspoon (2.5 ml) Chinese five-spice powder
1/3 cup (82.5 ml) sesame seeds
¼ cup (60 ml) rice flour
3 garlic cloves, minced (about 1 tablespoon/15 ml)
2 thumb-size flat slivers of ginger
Scallions and toasted sesame seeds, for garnish
Cooked white rice, for serving
Preparation:
Cut steak with the grain lengthwise into 1 ½-inch- (3.8-cm-) wide strips. Turn the strips, and slice crosswise, against the grain and on a slight diagonal, into ¼-inch- (0.63-cm-) thick pieces.
Place steak in a large bowl. Add baking soda, 1 tablespoon (15 ml) Shaoxing wine, 1 tablespoon (15 ml) water, 1 ½ teaspoons (7.5 ml) oil, 2 ½ teaspoons (12.5 ml) cornstarch, and 1 ½ teaspoons (7.5 ml) soy sauce; stir until well combined. Cover and chill in refrigerator for at least 30 minutes or up to 12 hours.
While beef marinates, whisk together brown sugar, oyster sauce, rice vinegar, five-spice powder, 1 teaspoon (5 ml) cornstarch, remaining ¼ cup (60 ml) water, remaining ¼ cup (60 ml) Shaoxing wine, and remaining 2 tablespoons (30 ml) soy sauce in a medium bowl until well combined. Set oyster sauce mixture aside.
Whisk together sesame seeds, rice flour, and remaining ¼ cup (60 ml) cornstarch in a large shallow bowl; dredge beef in flour mixture, pressing to help seeds adhere and shaking off excess. Transfer to a wire rack set inside a rimmed baking sheet. Once finished, lightly dredge beef again in remaining flour mixture for a second coating.
Heat 1/3 cup (82.5 ml) oil in a large wok or cast-iron skillet over medium-high until just starting to smoke, 2 to 4 minutes. Working in batches, add beef in a single layer, and fry until golden, about 30 seconds to 1 minute per side, adjusting heat as needed. Transfer cooked beef to a large paper towel–lined plate. Transfer excess oil in wok to a heat-proof container. (Discard once cooled completely.) Wipe wok clean.
Place remaining 2 tablespoons (30 ml) oil in wok, and heat over medium. Add garlic and ginger; cook, stirring constantly, until beginning to turn golden and fragrant, 30 seconds to 1 minute. Add reserved oyster sauce mixture; bring to a boil over medium, about 10 seconds. Cook until sauce is thickened, about 1 minute. Stir in cooked beef until warmed and well coated, 30 seconds to 1 minute. Garnish with scallions and toasted sesame seeds. Serve with cooked white rice. Serves 4.
From Food and Wine
