I am a carnivore. I love meat. I love beef especially, beef tenderloin being my favorite. Well this next recipe was right up my beef alley. I knew it would be good and it was! Yay for winning!!
The recipe came from the cookbook Frame by Frame Quick and Easy. I have to say I have had several winner recipes from this book and I really like how there are photos of every step. I would definitely suggest this book for a beginner cook, but also it’s a great book for those with more cooking experience as well. And I happen to notice this publisher also has other step by step cookbooks, an Asian one, a baking one and an Italian one…I might have to get one (or all) of them!
The recipe I had tagged was for Hot Sesame Beef, which was a stir fry. I first took beef tenderloin (yum!) and cut it into thin strips. I mixed it with sesame seeds.
In a separate bowl I mixed beef stock, soy sauce, grated ginger, chopped garlic, cornstarch and chile flakes. If you want to know an easy way to grate ginger here’s what I do: I keep a piece of peeled ginger in my freezer in a ziplock bag. Whenever I need grated ginger I take my zester (which is similar to the one at the bottom of this post) and rub the frozen ginger chunk on it. It’s super fast and easy!
I don’t have a wok, which the recipe called for, so instead I heated some sesame oil in my cast iron skillet over medium high heat. Once hot I added my beef and cooked stirring for 3 minutes.
I removed the beef, set it aside on a plate and wiped out the skillet with a paper towel. I then heated more sesame oil and added broccoli, yellow bell pepper and thinly sliced hot pepper to the skillet. I was also suppose to add chile oil at this point too but seeing all the other hot stuff in the recipe I decided to just add more sesame oil, this ended up being a wise choice… I also have no photos of these next steps, it was all happening too fast I kind of forgot…
So after cooking the veggies for 3 minutes I added beef stock/soy sauce mixture to the skillet. I stirred and covered the skillet for 2 minutes. I then added the beef and all the juices back to the skillet, stirred and cooked for 2 minutes more.
I seasoned with salt and pepper and served the stir fry over rice, garnished with cilantro.
The Verdict: You MUST prep all your ingredients before you start cooking, otherwise you are setting yourself up for disaster! This recipe comes together so fast so it’s really great for weeknights! This was very tasty but perhaps a tad too spicy (even with my adjustment while I was making it). But then again I remember a previous recipe I cooked from this cookbook was also spicy so I think the authors just really likes spicy. I made a few adjustments to better suit my taste, taking out a bit of the spice (but still keeping a fair amount), so please try this one out here. Let me know what you think!
And here’s a zester similar to the one I use for easy ginger grating!