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Asian-Inspired

Sesame Ginger Beef

Thin strips of flank steak cook quickly in a savory sesame-ginger sauce with crisp snap peas. Serve over rice for a simple weeknight plate.

Prep
15 min
Cook
12 min
Total
27 min
Servings
4
Difficulty
Easy
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Bowl of sesame ginger beef strips with snap peas and sauce over rice

Photo: Cody-Code (CC BY-SA). Source

Why you’ll love it

  • Flank steak cooks fast when sliced thin against the grain.
  • The sauce uses pantry soy sauce, sesame oil, and fresh ginger.
  • Snap peas add crunch without a long cook time.
  • One skillet keeps cleanup short on busy nights.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the steak dry and toss with 1 tablespoon soy sauce; set aside 5 minutes.

  2. 2

    Whisk remaining soy sauce, sesame oil, ginger, garlic, and brown sugar in a small bowl.

  3. 3

    Heat vegetable oil in a large skillet over medium-high heat until shimmering.

  4. 4

    Add steak in a single layer and sear 2 to 3 minutes, stirring once, until mostly browned.

  5. 5

    Add snap peas and cook 2 minutes until bright green and crisp-tender.

  6. 6

    Pour in the sauce, toss 1 to 2 minutes until glossy, then top with green onions and sesame seeds.

Pro tips

  • Freeze the steak 15 minutes for cleaner thin slices.
  • Do not crowd the pan or the beef will steam instead of sear.
  • Serve immediately so the snap peas stay crisp.

Easy substitutions

flank steak
sirloin or skirt steak
snap peas
broccoli florets or snow peas
brown sugar
honey

Storage and reheating

Storage

Cool and refrigerate in an airtight container up to 3 days.

Reheating

Reheat in a skillet over medium heat with a splash of water until hot.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
380
Protein
34 g
Carbs
12 g
Fat
22 g
Fiber
2 g

Moderate · Stovetop · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients