Quick and Easy Sesame Beef

There are 2 facts that came together to parent this recipe:

  1. I am asian and always have these ingredients readily available.

  2. I live on a cattle ranch so ground beef is NEVER in short supply.

For these reasons, this recipe is my failsafe, my fall back, my saving grace at least once or twice a month!

Ground beef is both a blessing and a curse in our house. For one, It defrosts in no time, which, if you’re anything like me is great because it requires no planning ahead. (Someday I dream of being a meal prep mom, with all her recipes for the week lined up and all the ingredients ready to go.. alas today is not that day.) It is also cheap, or in our case unlimited - one of the cheapest “cuts” we have available and the most prolific if you buy our beef in bulk. I say “curse” because there comes a time when we are 3 lbs deep in burger this week, and no one wants anymore hamburgers or spaghetti. I’ve found that one of my biggest challenges with ground beef is finding nuanced ways to prepare it.

This here recipe is one way I’ve attempted to solve our burger oversupply - with a little Eastern flair. Hope you enjoy!





1 lb Grass Fed Ground Beef

3 large cloves of garlic

1 tsp fresh grated ginger

1/4 Cup Soy Sauce (I use Bragg liquid aminos)

1/4 Cup Maple Syrup

2 tsp Sesame Oil

1/4 tsp red chili flakes, or more if you like spicy :)

1/4 tsp black pepper

1 tbsp corn starch

1 tbsp cooking oil (I use grass fed butter or EVOO)

Chopped scallion

Sesame seeds


  1. Heat a large skillet or wok on med-high heat.

  2. In a bowl whisk ginger, sesame oil, soy sauce, maple syrup and black and red pepper.

  3. Add cooking oil. Once hot, add garlic and stir until it becomes fragrant.

  4. Add ground beef to pan, and using your spoon or spatula break up beef into small pieces while it cooks.

  5. Once the beef has browned, add sauce mixture to pan and stir it in. Let it simmer for a minute.

  6. There should be a fair amount of liquid in your pan. Ladle out a small amount (about 1/4 cup) into a bowl and stir in corn starch. Once the slurry is thoroughly mixed, pour it back into the pan and stir it in.

  7. Let the sauce simmer for another minute or two until it thickens.

  8. Garnish with scallions and sesame seeds.

  9. NOMNOM I like mine with brown rice, some stir fried veggies, micro greens and my mama’s kimchi (pictured above)

Margaret ParadiseComment