Sesame Beef and Mushrooms
with sesame green beans
Sauteed mushrooms give a savory flavor base to this quick and spicy sesame beef stir-fry. Serve the dish over green beans that are cooked on their own to get them perfectly crisp.
- Stock, any type - 1/2 cup
- Bragg's / coconut aminos - 2 tsp
- Oil, toasted sesame - 2 tsp
- Maple syrup - 1 tsp
- Sesame seeds, white - 1 Tbsp
- Arrowroot powder - 1 Tbsp
- Red pepper flakes (opt), more or less to taste - 1/4 tsp
- Bell peppers, any color - 1, diced
- Garlic - 2 cloves, chopped
- Ginger, fresh - 2 tsp, grated
- Green onions - 2 stalks, chopped, white and green parts separate
- Mushrooms, shiitake, fresh - 6 oz, chopped
- Steak, flank or skirt - 1 1/2 lb, sliced against the grain
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Green beans - 1 lb, trimmed
- Oil, cooking - 1 Tbsp
- Oil, toasted sesame - 1 tsp
- Sesame seeds, white - 2 tsp
- Lemons - 1/2, juice of
- Sauce - Combine stock, aminos, sesame oil (the portion for the beef), maple syrup, sesame seeds (the portion for the beef), arrowroot powder and red pepper flakes. (Can be done up to 4 days ahead)
- Green beans / Bell peppers / Garlic / Ginger - Prep as directed. Combine garlic and ginger in one bowl. (Can be done up to 4 days ahead)
- Green onions / Mushrooms - Prep as directed. (Can be done 1 day ahead)
- Beef - Slice against the grain into 2” / 5 cm long strips. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Heat a wok or large skillet over medium-high heat. Add cooking oil (the portion for the green beans) and when it begins to shimmer, add green beans. Saute green beans until tender, 3 to 4 minutes. Add sesame oil (the portion for the beans), white sesame seeds and some salt and pepper. Saute for 1 minute more and then transfer green beans to a bowl and cover with foil or a plate to keep warm.
- Return the wok to heat and add first part of oil for the beef. To hot oil, add beef and saute until cooked through, 2 to 3 minutes. Transfer to a plate and return wok to heat.
- Add second part of oil and to hot oil add mushrooms and bell peppers and saute until mushrooms are deep golden brown, 3 to 4 minutes. Add garlic, ginger and white parts of green onions and saute until fragrant, ~1 minute. Add sauce and bring to a simmer. Simmer until thick, about 2 minutes. Add beef back into pan and toss to coat in sauce.
- Squeeze lemon juice over green beans. Serve beef over green beans with green parts of green onions on top. Enjoy!
As usual, subbed balsamic for maple syrup. The sauce thickened up perfectly -- used extra red pepper flakes and it was a great kick. Subbed sugar snap peas for green beans.0 Helpful
Used chili paste in place of tomato paste, wasn't too spicy but added a nice tang0 Helpful
Get the prep done in advance. Otherwise, a pretty good dish. The paleo version is missing cauliflower rice to soak up the juices.0 Helpful
Really disappointed. Tasted like cubed tofu thrown into black bean sauce. Lacked the richness and complexity of the real dish, which is one of my favorite Chinese meals. Reduce the chicken broth by at least a third.0 Helpful
Objectively, I can say this was a fantastic meal and nobody complained about it at the table. For me, the flavors just weren't my favorite, but there was nothing wrong with the recipe or the dish itself, and it came together very nicely. It just wasn't something that I personally liked, so I probably wouldn't have it in my rotation frequently.0 Helpful
Used the peanut butter instead of the bean sauce. Next time will double as the recipe does not make 4 adult servings as written. Good recipe.0 Helpful