This sesame beef recipe is inspired in a traditional Asian dish, but instead of using soy sauce I used coconut aminos, and date paste as a sweetener, you can also use honey instead.
Asian food used to be my one of my favorite cuisines. I miss it a lot but it just doesn’t agree with me anymore. I am not sure if it’s the soy, the wheat in the soy sauce or the MSG they often add to it, but every time I go to an Asian restaurant I am guaranteed a stomach ache. Out of necessity I’ve had to learn to make similar dishes to the ones I used to love. This sesame beef just hit the spot!
For other similar dishes try my no-fried rice, paleo Thai rice, or chicken lettuce wraps
Ingredients
1 pound round or skirt steak cut into strips
4 tbsp of coconut aminos ( soy sauce replacement)
4 tbsp of date paste or 1 tbsp of honey
1 tbsp of coconut oil
2 tbsp of sesame oil
4 garlic cloves, minced
4 green onions, chopped
2 tablespoons of toasted sesame seeds*
A pinch of salt
Black pepper to taste
Preparation:
- Place the meat in a medium bowl or a Ziploc bag and add the coconut aminos, garlic, green onions, date paste, salt, and pepper and let it marinade in the refrigerator for at least an hour or overnight.
- In a large frying pan or wok, heat the coconut oil and sesame oil and stir fry the meat over medium/ high heat until desired doneness.
- Add sesame seeds, remove from heat and serve.
*To toast the sesame seeds simply pre-heat the oven to 400, spread the sesame seeds over a cookie sheet and bake until golden brown.
- 1 pound round or skirt steak cut into strips
- 4 tbsp of coconut aminos ( soy sauce replacement)
- 4 tbsp of date paste or 1 tbsp of honey
- 1 tbsp of coconut oil
- 2 tbsp of sesame oil
- 4 garlic cloves, minced
- 4 green onions, chopped
- 2 tablespoons of toasted sesame seeds*
- A pinch of salt
- Black pepper to taste
- Place the meat in a medium bowl or a Ziploc bag and add the coconut aminos, garlic, green onions, date paste, salt, and pepper and let marinade in the refrigerator for at least an hour or overnight.
- In a large frying pan or wok, heat the coconut oil and sesame oil and stir fry the meat over medium/ high heat until desired doneness.
- Add sesame seeds, remove from heat and serve.
Angie Prentice December 17, 2012 at 12:01 pm
I will definitely have a go at making this.
I avoid Soy sauce, because it just makes me so thirsty, when I have any food that it is in, I can drink litres of water to quench the thirst, but it just doesn’t help, I believe it is the MSG in it that is the cause, so I and avoid that totally
Anne December 17, 2012 at 1:16 pm
I use San J soy sauce. It’s gluten free!
Chef Art December 17, 2012 at 10:53 pm
I also used to love all types of Asian cuisine, especially Thai. Since embarking on a healthy food lifestyle, I rarely eat beef of any kind, rice of any kind or the sugar laden sauces. I also felt horrible after eating this food even though it tasted great at the time. Sugar in it’s many forms whether directly or turned into by our bodies is one of the main culprits of feeling crappy after eating.
Carmen January 4, 2013 at 2:42 pm
I made this recipe the other night for dinner using tenderized elk shoulder steak and gluten free-reduced sodiumTamari sauce and it was delicious; perfect for those days when I feel like making someting quickly but only if I marinaded the steak in advance.