Sesame beef stir-fry

Super fast and easy Asian beef stir-fry topped with crunchy sesame seeds.

  • 20 mins cooking
  • Serves 4
  • Print


Sesame beef stir-fry
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water
  • 1 tablespoon sesame seeds
  • 400 gram beef rump steak, sliced thinly
  • 1 red onion (170g), cut into wedges
  • 2 clove garlic, crushed
  • 2 baby buk choy (300g), quartered
  • 1 fresh long red chilli, sliced thinly
  • 1/3 cup (80ml) beef stock
  • 1/3 cup (80ml) oyster sauce
  • 1/3 cup (80ml) light soy sauce
  • 300 gram snow peas, sliced thinly


Sesame beef stir-fry
  • 1
    Combine couscous with the boiling water in a medium heatproof bowl, cover; stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
  • 2
    Meanwhile, toast sesame seeds in a heated wok about 30 seconds; transfer to a small bowl.
  • 3
    Stir-fry beef in heated wok, over high heat, in batches, until browned; transfer to a small bowl.
  • 4
    Stir-fry onion in same heated wok for 1 minute. Add garlic, buk choy and chilli; stir-fry 1 minute. Add stock, sauces and beef; stir-fry until hot. Remove from heat; stir in peas.
  • 5
    Top couscous with stir-fry; serve sprinkled with sesame seeds.


Swap beef with chicken, pork or lamb. Stir-fries are best made just before serving. Partially freeze the steak before cutting; this makes it easier to slice thinly.

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