Sesame seed beef

Sesame seed beef

The Real Food of China
Leanne Kitchen

The Chinese affection for sesame seeds knows no bounds. You find them on and in all sorts of cakes, biscuits and desserts, and it’s not just in sweet dishes where they shine. Here their nutty crunch is a perfect match for the beef — just watch the cooking heat and times, as overcooked sesame seeds will, naturally, ruin your dish.


Quantity Ingredient
500g beef eye fillet, trimmed of any fat
2 teaspoons sea salt
90g rice flour
155g sesame seeds
2 eggs, beaten
1 litre vegetable oil
Strained chilli oil, to serve


  1. Cut the beef across the grain into 1 cm thick slices, then season with the sea salt. Put the rice flour and sesame seeds on separate plates, and put the eggs into a bowl. Working with one slice at a time, dip the beef into the flour, shaking off the excess, then dip it into the beaten egg, allowing the excess to drain off. Finally, dip it into the sesame seeds, turning to coat well and pressing the sesame seeds onto the beef. Repeat for all the beef, placing each slice on a tray lined with baking paper as you complete it. Refrigerate for 3 hours or overnight to help the sesame coating stick to the beef.
  2. Heat the oil in a large wok over a medium–high heat until just beginning to smoke (if the oil is too hot the sesame seeds will burn). Add the beef in small batches and deep-fry for about 2 minutes, then turn the slices over and fry for another minute, or until evenly browned and just cooked through. Remove and drain on paper towel, then cover and keep warm near the stovetop while you cook the next batch. Serve with a small bowl of chilli oil for dipping.
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