Sesame Beef Stir Fry with vegetables in an AMAZING ginger soy sauce is the perfect busy night recipe. A complete low-carb dinner is ready in less than 30 minutes and there’s just one pan to clean!
So long as you keep a few key ingredients on hand, this Asian-inspired stir fry will always be an option! It’s a cinch to make and easily customized based upon what you have on hand.
The flavor profile is different than Thai Beef Stir Fry, but the principle is the same. Thin sliced beef cooks quickly on the stove-top. Add fresh vegetables and a fantastic sauce and you’ve got a winner 30 Minute Dinner.
Best Beef for Stir Fry
Most grocery stores sell beef cut into thin slices for recipes just like this. The store may even call it beef for stir fry.
Top round, skirt or flank steak work well. If you cut your own strips, be sure to cut across the grain which will make the meat more tender. Check out this article over at the Kitchn for pictures and a tutorial.
Tip: Slightly chill beef in the freezer and it will slice easily
Stir Fry without a Wok
You don’t have to own a wok to make sesame beef stir fry! If you own a large skillet, preferably with a 1 or 2 inch rim, then you’re in business.
The key is to allow plenty of room for the meat and vegetables to come into contact with the heat!
We use canola oil to sear the beef because it can be heated to a high temperature and stir toasted sesame oil in at the end to give it the signature Asian flavor!
The picture above was taken just before serving. The beef was returned to the pan with the vegetables so it could soak up all the other flavors.
Ginger Soy Sauce
In my humble opinion, it’s the ginger soy sauce that makes sesame beef so good. If you’re not a fan of beef, it pairs well with many other proteins including chicken, shrimp pork and tofu.
For many years I steered clear of Asian-inspired recipes because my daughter has a soy allergy. I found that ingredient very hard to replace until I found Coconut Aminos.
It’s a one-for-one replacement for soy sauce that is also gluten-free. And, no, it does not taste like coconut at all. If gluten is an issue, then tamari is another option.
The ginger sauce is sweet and it gets that way from a little brown sugar. I generally use the real thing and make sure all my other choices keep the entire meal within my desired carb count.
If you want to replace the sugar with a low-carb alternative, we suggest an erythritol or monk fruit sugar replacement.
Make sesame beef and stir fry vegetables your own! This recipe calls for carrots and snow peas. Use your favorite veggies or what you have on hand. Other choices include:
More Asian Inspired Recipes
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Sesame Beef Stir Fry with Ginger Soy Sauce
- 1/4 cup soy sauce low salt or coconut aminos
- 1 Tablespoon brown sugar or low-carb alternative
- 3 garlic cloves minced or pressed
- 1/4 teaspoon ground ginger
- 1 Tablespoon canola oil or avocado or vegetable oil
- 1 pound top round beef cut into strips for stir-fry
- 2 cups carrots cut into strips or sliced thin
- 6 ounces snow peas string removed
- 1 Tablespoon sesame oil
- 1/2 cup green onions sliced, white and green parts
- 1 Tablespoon sesame seeds
- Combine soy sauce (or coconut aminos,) sugar, garlic and ginger in a small bowl and set aside.
- Heat canola oil in skillet over medium-high heat.
- Add beef to skillet in batches and cook for about 3 minutes or until browned and cooked through.
- Remove beef from pan and set aside.
- Add vegetables, white parts of green onion and sauce to skillet and cook over medium high heat for about 5 minutes or until vegetables are crisp tender.
- Return beef to skillet, stir in sesame oil and stir to coat with sauce.
- Top with remaining green onions and sesame seeds.
- Replace brown sugar with sweetener of choice and leave out carrots to keep recipe South Beach Diet Phase 1 compliant.
- Coconut aminos can be found in a health food store and are a good substitute for soy sauce. It's also gluten-free. Please check product labels.
This recipe was originally published 12/12/2013. It was updated to improve the reader experience.