asiantoasted sesame oil

These easy Asian beef bowls made from ground beef, hoisin sauce, ginger and garlic are a family favorite!

30-Minute Asian Beef Bowls

90% beef

baking soda

soy sauce (use gluten-free if needed)

tomato paste

Asian sesame oil

sugar

red pepper flakes

vegetable oil

garlic, chopped

ginger

scallions, sliced, light and dark green parts separated

Rice

cashews

Sesame seeds

veggies, lettuce peppers

In a large bowl, using your hands, mash the beef with the baking soda. Let it sit on the counter for 20-25 minutes.

Meanwhile, in a small bowl, stir together the hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, and red pepper flakes. Set aside.

Once the beef is "treated" and ready to cook, heat the vegetable oil in a large sauté pan over medium-high heat. Brown the beef, stirring frequently and breaking into pieces, until just slightly pink, about 5 minutes. (I don't drain the fat - there's not that much and it adds flavor.)

Add the garlic, ginger, and light scallions. Cook, stirring frequently, until softened, a few minutes. 

Add the reserved hoisin sauce mixture and cook until the beef is well-coated and cooked through, about a minute. Taste and adjust seasoning if necessary.

Gently stir in the remaining scallions and spoon the beef into bowls over rice. Top with sesame seeds, chopped cashews, and shredded veggies, if you like. 

Note: To get this dish done in 30 minutes, chop the garlic, ginger, and scallions while the meat is being treated with baking soda.

Freezer-Friendly Instructions: The meat mixture can be frozen for up to 3 months. Reheat in the microwave or on the stovetop.

This Chinese-style cauliflower fried rice is a healthy, low-carb dish that's hearty enough to serve as a main course.

Cauliflower Fried Rice

Vegetable oil

eggs,

Salt

garlic cloves,

head cauliflower (or 2 pounds ready to cook' cauliflower)

frozen peas and carrots

rice vinegar

Asian/toasted sesame oil

Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)  

Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.

Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.  

Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home. 

Kung Pao Chicken

soy sauce

dry sherry

corn starch

1-1/2 lb chicken tenderloins,

balsamic vinegar

hoisin sauce, best quality

red pepper flakes (use half the amount

water

red bell pepper, diced

celery, halved lengthwise and thinly sliced

salt

scallions,

unsalted peanuts

Marinate the chicken: In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.

Prepare the sauce: In another medium bowl, whisk together all of the sauce ingredients until the cornstarch is dissolved (it can stick to the bottom of the bowl so be sure to scrape it up).

Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside. 

Add an additional 1/2 tablespoon of oil to the pan and set over high heat. Add half of the chicken (it's important not to crowd the pan) and brown on one side, about 1-1/2 minutes. Turn the chicken pieces and continue cooking for about 1-1/2 minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another 1/2 tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1-1/2 minutes. Turn the chicken pieces over and cook for 1 minute. Add 1/2 tablespoon more oil to the pan, along with the garlic and scallions, and cook, stirring with the chicken, for about 30 seconds more. 

Add the reserved vegetables and reserved chicken to the pan, along with the sauce. Reduce the heat to low and cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds. Stir in the nuts. Taste and adjust seasoning, if necessary, and serve. (Note: the sauce will thicken as it sits; thin it with a few tablespoons of water, if necessary.)

Inspired by Korean beef bulgogi, these bulgogi burgers are easy to make, packed with flavor, and family-friendly to boot.

Korean-Style Beef Bulgogi Burgers

dark brown sugar

garlic,

beef

scallions

hamburger buns

Lettuce leaves, for serving (optional)

mayonnaise, best quality

Asian chili sauce,

In a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread. Stir, then let the mixture sit for a few minutes to allow the bread to soften. Mash the mixture with a fork into a paste (it won't get completely smooth, but try to get it as uniform as possible). Add the beef and scallions. Using your hand, mix until well combined. Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.

Place the patties on a grill rack coated with cooking spray. Grill, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.

Place 1 patty on bottom half of each bun; top each serving with  lettuce leaves, chili-mayonnaise, and top half of bun.

In a small bowl, mix together the mayonnaise, Asian chili sauce, and sugar. (Note that this makes a spicy sauce; use less Asian chili sauce for a milder version.)

Make Ahead: The patties can be made a day ahead of time. Place them on a sheet pan lined with aluminum foil and cover tightly with saran wrap.

Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost overnight in the refrigerator prior to serving and then cook as directed.

You’ll be amazed at how authentic these Szechuan green beans taste -- plus, they're so easy to make.

Stir-Fried Szechuan Green Beans & Shiitake Mushrooms

cornstarch

dry mustard

green beans, ends trimmed

shiitake mushrooms, stems removed and sliced

garlic

In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.

Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.

Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.

Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.

This Asian-inspired raw asparagus salad is vibrant, crunchy, and delicious.

Asparagus Salad with Almonds & Ginger-Sesame Vinaigrette

rice wine vinegar

brown sugar

lime lime

jalapeño pepper, ribs and seeds removed, finely diced (see note)

asparagus

scallions, finely sliced (about 1/2 cup)

cilantro

mint

sesame seeds

Salt,

almonds

In a mixing bowl large enough to fit all of the ingredients, make the dressing: whisk together the rice vinegar, vegetable oil, brown sugar, soy sauce, lime juice, sesame oil, ginger, garlic, and jalapeño.

Snap or cut off the tough ends of each asparagus spear. Cut the asparagus on the bias into very thin slices (about 1/8-in thick), leaving the tips intact.  Add the sliced asparagus to the mixing bowl and toss with the dressing. Add the scallions, cilantro, mint, and sesame seeds and toss again. Taste and adjust seasoning with salt, if necessary. Refrigerate for at least 2 hours or overnight. When ready to serve, stir in the almonds and then taste and adjust seasoning (you will likely need to add more lime or rice vinegar, as the flavors mellow).

Transfer the salad to a serving bowl and serve cold or room temperature.

Note: When handling jalapeño peppers, be sure to keep your hands away from your eyes and wash your hands immediately afterwards so the juices don’t irritate your skin.

Tender flat iron steak broiled and topped with a rich Asian-style brown sauce.

Broiled Asian-Style Flat Iron Steak

dry Sherry

unsalted butter

(1.75-2 pound) Flat Iron Steak

black pepper

Preheat the broiler and set an oven rack in the top position.

Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the dry Sherry, soy sauce, tomato paste, brown sugar and water; bring to a boil, then turn the heat down and simmer gently until just slightly thickened, 8-10 minutes. Add the sesame oil and butter and stir until the butter is melted. Set aside.

Season the steak on both sides with salt and pepper and place on a broiler pan (or rack on top of a baking sheet). Broil the steak to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board; cover with foil and let rest for 10 minutes to let the juices settle (don't rush this step or the juices will gush out of the steak when you cut it). Cut the steak into thin slices across the grain and serve with the sauce. 

A healthy and protein-packed take on crispy Chinese egg rolls, this egg roll in a bowl recipe makes an easy weeknight dinner the whole family will love.

Egg Roll In A Bowl

scallions, thinly sliced, light and dark green parts separated

pork (preferably 80% lean)

(1-lb) bag shredded cabbage

½ teaspoon Asian/toasted sesame oil

salted cashews, chopped

Rice,

In a large nonstick skillet, heat the oil over medium-high heat. Add the light scallions and ginger and cook, stirring constantly, for 2 minutes. Add the garlic and cook 20 seconds more; do not brown. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until browned, 3 to 5 minutes.

Add the coleslaw and soy sauce to the skillet and cook, stirring occasionally, until wilted and cooked through, 5 to 7 minutes.

Stir in the sweet and sour sauce, sesame oil, cashews, and dark green scallions. Taste and adjust seasoning, if desired. Serve with sweet and sour sauce on the side.

Note: For a tutorial on how to chop fresh ginger, click <a href="https://www.onceuponachef.com/how-to/how-to-peel-and-grate-ginger.html">here</a>.

Make-Ahead Instructions: This dish can be made up to three days ahead of time and refrigerated in an airtight container (wait to add the nuts until ready to serve). Reheat in a skillet over medium heat or in the microwave.

Asian Kale Slaw with Ginger Peanut Dressing

curly kale, thick stems removed (patted dry)

red cabbage

carrots

red bell pepper, sliced into bite-sized pieces

peanut butter

honey

1-inch square piece fresh ginger, peeled and roughly chopped (see note)

sriracha

sesame oil

Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.

Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Transfer the nuts to a small plate to cool.

Meanwhile, combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.

Combine the ingredients for the salad in a large mixing bowl. Pour the dressing over the salad and toss well. Let the salad sit at room temperature for 15 minutes to allow the kale to soften. Toss again, and then taste and adjust seasoning, if necessary. (As the salad sits, the flavors may dull; a squeeze of lime juice will wake things up.)

Note: Check out easy guidance on how to peel, grate, and chop fresh ginger <a href="https://www.onceuponachef.com/how-to/how-to-peel-and-grate-ginger.html" target="_blank" rel="noopener">here</a>.

This Asian-inspired noodle salad is everything you want a summertime meal to be: flavorful, light, and totally satisfying.

Soba Chicken Noodle Salad with Ginger Peanut Dressing

bone-in, skin-on chicken breasts (or 2 cups cooked, shredded meat)

salt and black pepper

soba noodles (or spaghetti)

red bell pepper, thinly sliced into bite-sized pieces

peanuts

seasoned rice wine vinegar

peanut oil

garlic cloves, roughly chopped

Cook the chicken: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with aluminum foil. Place the chicken breasts on the prepared pan. Rub the skin with the vegetable oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.

Begin the salad: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.

Make the dressing: Meanwhile, in a small food processor or blender, combine the soy sauce, vinegar, peanut oil, sesame oil, peanut butter, garlic, ginger, and sugar; blend until smooth. 

Finish the salad: Remove the skin from the chicken breasts and shred the meat into bite-sized pieces. In a large bowl, toss the shredded chicken with the noodles, bell pepper, scallions, peanuts, cilantro, sesame seeds, and dressing. Taste and adjust seasoning if necessary. Serve immediately.

Add some sizzle to your weeknights with this easy beef bulgogi recipe - a Korean barbecue favorite!

Beef Bulgogi

ribeye steaks

Heaping ¼ teaspoon baking soda

vegetable oil, plus 2 teaspoons more for cooking

(packed) dark brown sugar

garlic, roughly chopped

shallot,

Heaping ¼ teaspoon crushed red pepper flakes

sesame seeds,

If time allows, place the steaks on a large plate and freeze until semi-firm, about 35 minutes (this makes them easier to slice). Slice the steaks into &frac14;-inch-thick slices. 

Combine 1&frac12; tablespoons of water and the baking soda in a medium bowl. Add the beef slices and toss to coat. Let sit at room temperature for 5 minutes.

Meanwhile, in a mini food processor or blender, combine the 1&frac12; tablespoons vegetable oil, sesame oil, soy sauce, sugar, garlic, shallot, ginger, and red pepper flakes; process until smooth. Pour the mixture over the beef and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or overnight. 

Turn on the exhaust fan. In a large (12-inch) cast iron or nonstick skillet over medium-high heat, heat the remaining 2 teaspoons of oil until very hot and shimmering. Add half of the beef slices in a single layer and cook, without stirring, until browned on one side, 2 to 3 minutes. Stir the meat and continue stir-frying until the beef is just cooked through, 1 to 2 minutes longer. Transfer the beef to a serving platter and cover to keep warm; repeat with the remaining beef (no need to add more oil to the pan), adding any marinade left in the bowl to the pan right before stirring the meat. Transfer the second batch of beef to the serving platter and sprinkle with the scallion greens and sesame seeds. Serve immediately.

This Thai-style shrimp dish is easy to make at home and you can find all the ingredients at your neighborhood supermarket.

Thai-Style Ginger & Sweet Red Chili Shrimp

shrimp,

peanut oil, divided

ginger (see note)

Thai Sweet Red Chili Sauce

jalapeño pepper, seeded

scallions, green parts only, thinly sliced

red bell pepper, finely chopped

¼ teaspoon Asian/toasted sesame oil

Place the shrimp in a bowl with the dry sherry and salt and marinate for 30 minutes; toss every so often.

Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lay the shrimp out on paper towels and pat dry. Add 2 tablespoons of the peanut oil to the pan and heat until sizzling. Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, 1-2 minutes. Transfer the partially cooked shrimp to a plate, then add the remaining two tablespoons of peanut oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as you did the first batch. When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, garlic, sweet red chili sauce and jalapeño peppers; stir-fry for about 1 minute more. Add the water, soy sauce, scallions and bell peppers and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook. Use a slotted spoon to transfer the shrimp to a serving dish. Continue to cook the sauce until slightly thickened. Turn off the heat, stir in the sesame oil, and then pour over the shrimp. Serve with jasmine rice.

Note:  When working with jalapeño peppers, be careful to minimize contact with the seeds. Simply cut the flesh off the seeds and stem, then chop the flesh. If you touch the seeds, wash your hands well.

Tender strips of steak with crisp broccoli in a rich brown sauce, beef with broccoli is a weeknight favorite.

Beef and Broccoli

Shaoxing wine (Chinese rice wine) or dry sherry

oyster sauce

chicken broth

bite-size broccoli florets, broccoli crowns

Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing wine (or dry sherry) in a bowl and toss to coat. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator.

Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside. 

Combine the scallion whites, garlic and ginger in a bowl and set aside.

When you're ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for 30 seconds, then add the water. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about 2 minutes, then transfer to a paper towel–lined plate. 

Wipe any excess water out of the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a single layer, and cook without moving until the beef is well seared, about 1&frac12; minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate. 

Add another tablespoon of oil to the pan and heat until smoking. Add the remaining beef and cook without moving until the beef is well seared, about 1&frac12; minutes. Add the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beef, for about 30 seconds. 

Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens. Bring to boil and cook, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice.

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Top Tags

30-Minute Asian Beef Bowls

Cauliflower Fried Rice

Kung Pao Chicken

Korean-Style Beef Bulgogi Burgers

Stir-Fried Szechuan Green Beans & S...

Asparagus Salad with Almonds & Ging...

Broiled Asian-Style Flat Iron Steak

Egg Roll In A Bowl

Asian Kale Slaw with Ginger Peanut ...

Asian Kale Slaw with Ginger Peanut ...

Asian Kale Slaw with Ginger Peanut ...

Soba Chicken Noodle Salad with Ging...

Beef Bulgogi

Thai-Style Ginger & Sweet Red Chili...

Beef and Broccoli

Top 15 asiantoasted sesame oil recipes from across the web

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Top Tags

30-Minute Asian Beef Bowls

Cauliflower Fried Rice

Kung Pao Chicken

Korean-Style Beef Bulgogi Burgers

Stir-Fried Szechuan Green Beans & S...

Asparagus Salad with Almonds & Ging...

Broiled Asian-Style Flat Iron Steak

Egg Roll In A Bowl

Asian Kale Slaw with Ginger Peanut ...

Asian Kale Slaw with Ginger Peanut ...

Asian Kale Slaw with Ginger Peanut ...

Soba Chicken Noodle Salad with Ging...

Beef Bulgogi

Thai-Style Ginger & Sweet Red Chili...

Beef and Broccoli

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