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20 minute takeout-style sticky sesame beef. Easy homemade stir-fried steak tossed in a sweet, sticky sesame-garlic sauce. I like to cook the broccoli right alongside the beef for the easiest one-skillet dinner. It all comes together in under 30 minutes from start to finish, making it perfect for any night of the week. Serve it with steamed rice and finish with lots of sesame seeds (the more, the better!). It’s better than takeout—and so much quicker too.
The truth is, we never really ordered takeout growing up—and I still don’t order it much now. My dad almost always made dinner. Every once in a while we’d get pizza, and on very special nights we’d do wings and fries from BW3’s. I grew up in Ohio, so if you know, you know—BW3’s was the place.
These days, I cook…a lot. So we almost always eat dinner at home. Plus, takeout is pretty limited where we live.
That’s why when I’m craving fun, Chinese-style dishes, I just make them at home. It’s honestly so much fun—and always incredibly delicious.
Lately, my younger brothers have been traveling a ton, and they kept telling me I needed to recreate their favorite Peking-style beef. It’s a classic Chinese stir-fry with thin slices of beef that get seared (sometimes a little crispy), then tossed in a sweet, savory, slightly tangy sauce made with soy sauce, hoisin, garlic, ginger, and just a touch of vinegar and sugar.
They always order it with bell peppers and onions, plus a side of rice and broccoli. So I recreated that exact meal at home—and it’s been officially confirmed: this version is so much better than ordering out.
These are the details
Ingredients for The Sauce
-
soy sauce
-
hoisin sauce
-
rice vinegar
-
toasted sesame oil
for The Beef
-
beef
-
black pepper
-
cornstarch
-
garlic powder
-
butter or ghee
-
bell peppers
-
shallots
-
fresh ginger
-
garlic
-
broccoli
for Serving
-
cooked rice
-
toasted sesame seeds
-
green onions
The Tools
You’ll just need a large skillet, a sharp knife and cutting board, a small bowl or glass jar for mixing up the sauce, and a whisk or fork to stir everything together. Grab a set of tongs or a wooden spoon to toss the beef as it cooks, then finish with your favorite serving bowls and a pot for rice, if you’re making it on the side.
The Steps
Step 1: Mix the sauce
Start by making the sauce. I like to add everything to a glass jar and whisk until smooth. It’s sweet, garlicky, and just a little tangy. If you love extra sauce (I do), go ahead and double it for a really sticky, saucy finish.
Step 2: Prep the beef
Season the beef with black pepper, then toss with the cornstarch, garlic powder, and ginger. This light coating is key—it helps the beef sear nicely, get a little crispy, and grab onto all that sauce.
If you don’t usually cook with cornstarch, flour will work too.
Step 3: Sear the beef
Heat a large skillet—I use cast iron—over medium-high heat. Melt the butter or ghee, add the beef, and let it sear until nicely browned. This is what gives the dish that restaurant-style feel my brothers love.
Step 4: Add the peppers
Once the beef is seared, toss it around, then add the bell peppers and shallots. Stir in the fresh ginger and garlic. At this point, your kitchen will smell amazing, and everyone will start asking what’s for dinner.
Step 5: Pour in the sauce
Pour the sauce directly into the skillet and let it bubble until glossy and sticky, coating every piece of beef.
Step 6: Finish with broccoli
My brothers always order this with broccoli on the side, so I just toss it right into the skillet at the end. Easy, and it soaks up the sauce perfectly.
Step 7: Serve it up
Serve everything over steamed rice and finish with toasted sesame seeds and green onions. And if you want to do it like my brothers, pile your plate high—and don’t skip seconds.
Looking for other quick weeknight dinners? Here are some favorites:
20 Minute Korean Gochujang Beef Bowls
Chili Crisp Chicken Mango Cucumber Rice Bowl
30 Minute Caramelized Shallot Beef Ramen Noodles
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
Lastly, if you make this 20 Minute Takeout-Style Sticky Sesame Beef, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20-Minute Takeout-Style Sticky Sesame Beef
Servings: 6
Calories Per Serving: 464 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
The Sauce
- 1/2 cup tamari or soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons chili sauce
- 1-2 tablespoons chili paste (I use Gochujang)
- 1 tablespoon toasted sesame oil
- 1 tablespoon sherry vinegar
The Beef
- 1 1/2 pounds flank steak, thinly sliced
- black pepper
- 2 tablespoons cornstarch or flour
- 2 teaspoons garlic powder
- 2 tablespoons butter, ghee, or oil
- 1 red bell pepper, sliced
- 2 shallots sliced
- 1 tablespoon fresh chopped ginger
- 4 cloves garlic, chopped
- 3 cups broccoli florets
- sesame seeds and green onions for serving
Instructions
- 1. To make the sauce: Whisk all ingredients in a glass jar.2. Season the beef with black pepper. Toss with the cornstarch and garlic powder until evenly coated.3. Melt the butter/ghee in a large skillet over high heat. Add the beef in an even layer and cook undisturbed until seared, about 2 minutes.4. Toss the beef, then add the bell peppers, shallots, ginger, and garlic. Cook 2–3 minutes, until fragrant.5. Pour in the sauce and simmer 5 minutes, until thickened, glossy, and the beef is coated. Toss in the broccoli. Remove from the heat.6. Serve over rice, then top with toasted sesame seeds and green onions.
This post was originally published on January 26, 2026
This recipe was amazing!!! Don’t overcook the beef. Everyone loved it.
Hey Kristin,
Yay! Love to hear your family enjoyed this dish, thanks for making it!
Have a great week!
honestly, it was a letdown. The sauce was way too sweet and sticky in a bad way, and the beef never got any crispiness. Even the veggies couldn’t save it, the flavors just didn’t come together. Not worth the effort for me.
Hi Sara,
Thanks for trying this dish and sharing your feedback, very sorry to hear it was not enjoyed!
Can I make this in the crock pot? I have stewing beef and want it to be soft not chewy. Thank you!
Hey Heather,
I have never tried that with this recipe, you could give it a try if you wanted. Please let me know if I can help in any other way!
Nothing about this was good, definitely not “better than takeout.”
Sorry to hear this, Faith. If there is anything that I can help with, please let me know!
The first part of this recipe lists different ingredients that the recipe. Not sure which is right?
Hey Dina,
You can follow the recipe card as written:) Please let me know if you have any other questions, I hope you love this dish!
I really didn’t like this one…major flop
Hi Sherrie,
Sorry to hear this. Is there something specific that I can help with? Please let me know!
Fabulous, quick, and easy! Followed it exactly as written. Only used 1T of chili paste (next time we’ll try 2 since we like spicey. Not too sweet (we used Simple Truth Sweet Thai Chili sauce). My husband name it one of his top five HGH recipes! Definitely a keeper.
Thanks so much, Jody! I appreciate you giving this dish a try and I’m so glad to hear it turned out well for you!
We made this tonight for dinner. My husband really enjoyed it. I subbed chili garlic sauce because I was out of gochujang. It added a little extra punch.
Hey Joan,
Happy Friday! Thank you so much for giving this recipe a try and sharing your thoughts—so happy it worked for you!
The flavors don’t really balance, and it feels heavy without the punch it promises. The sauce was very sweet.
Hi Carol,
Thanks for trying this dish and sharing your feedback, very sorry to hear it was not enjoyed!
The sauce is overly sweet and one-note, with barely enough sesame flavor to justify the name. The beef cooks fast but the timing in the recipe doesn’t account for that, so it’s easy to overcook. Overall it’s heavy, unbalanced, and needs more acidity and restraint to actually work.
I made this two nights ago for my two young kids and husband and it was a hit. Omitted the spicy chili paste and used rice vinegar and added chopped cabbage and sliced red peppers. Everyone loved it, I’ll definitely make again.
Hey Kristin,
Amazing! Thanks so much for trying this recipe and your comment, so glad to hear it was enjoyed!
Definitely not better than the restaurants!!
Thanks for your feedback, Ashley. Sorry to hear this recipe was not enjoyed!
I thought it was delicious! Trader Joe’s sells thinly sliced steak, it was perfect!
Hey Michaela,
Fantastic! So glad to hear you enjoyed this dish, I appreciate you making it!
Delish! Made just like u said and my husband and I loved it. I used rice vinegar but will try the sherry next time. I love that the flavors were great without all the oily calories. Will definitely make again! May add some red chilis next time !
Hey Lisa,
Yay! So glad to hear you enjoyed this dish, I appreciate you giving it a try!
This wasn’t very good. I am unsure how a recipe can be attempted when you said above you don’t eat takeout, so I’m not sure how you can compare and say this is better. It was worth a shot, and I’m sorry to say it but this was not one of your best recipes.
Hey Darlanna,
Thanks for trying this dish and sorry to hear it was not enjoyed. If there is anything that I can help with, please let me know!