Sesame Beef Bites

    (74)
    35 min

    A really quick-yet-elegant party nibble - perfect for Christmas and New Year's parties.


    73 people made this

    Ingredients
    Serves: 8 

    • 2 tablespoons sesame oil
    • 1 tablespoon rice vinegar
    • 1 spring onion, minced
    • 1 clove garlic, minced
    • 2 teaspoons hoisin sauce
    • 1/4 teaspoon chilli garlic sauce
    • 450g beef fillet, cut into 2cm cubes
    • 4 tablespoons teriyaki sauce
    • 1/2 teaspoon sesame seeds

    Method
    Prep:15min  ›  Cook:10min  ›  Extra time:10min  ›  Ready in:35min 

    1. Whisk together the sesame oil, vinegar, onion, garlic, hoisin sauce and chilli garlic sauce in a large glass or ceramic bowl. Add the beef cubes and toss to evenly coat. Cover the bowl with cling film and marinate at room temperature for 10 minutes, or in the refrigerator up to 8 hours.
    2. Preheat the oven's grill and set the oven rack about 15cm from the heat source. Line a baking tray or swiss roll tin with aluminium foil.
    3. Spread the beef cubes onto the prepared baking tray. Bake in the preheated oven until cooked to your desired degree of doneness, about 8 minutes for medium-well. Transfer to a bowl and toss with teriyaki sauce. Skewer each piece of beef with a skewer and place onto a serving platter. Sprinkle with sesame seeds to serve.
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    Reviews & ratings
    Average global rating:
    (74)

    Reviews in English (56)

    by
    113

    These were tasty. I used london broil and marinated for 2 hours. I would recommend a longer marinating time than that as the flavor did not penetrate the meat as much as I would have liked. I think 4 hours would do the trick well. I also had more than 1lb of meat so I doubled the marinade as well as the garlic and garlic chili sauce since we like things hot. I only added about 2 tsp of sesame oil since I don't LOVE it and it can quickly overpower the flavor of a recipe but that is certainly personal taste. I broiled mine for about 5 mins on each side and also cut some larger than others as I like my beef "mooing" off my plate. I would certainly say to toast the sesame seeds before garnishing as it adds a wonderful flavor. Also as a side note dont forget to let the meat rest for a few minutes before you go poking em with toothpicks (I didn't use toothpicks in mine) to let the juices settle a bit otherwise they are gonna run all over the plate instead of staying in the meat like they need to. All in all a good solid recipe they will make a great appy or a great meat for dinner!!  -  14 Sep 2009  (Review from Allrecipes US | Canada)

    by
    59

    This recipe received mixed reviews from my very picky family...some loved it, and some hated it. Because beef tenderloin is SO expensive, I used some rib eye steak from the freezer. Rib eye is not quite as expensive as tenderloin, but it is still an excellent cut! I had two pounds of meat, so I doubled the marinade, but only used 1/3 cup of teriyaki sauce later on. I also used fresh chives from my garden instead of green onion. Because of my picky family, who hates anything remotely spicy, I skipped the chile garlic sauce. I marinated the beef for 2 hours before I broiled it. After the beef was cooked through, I transferred everything to a large skillet, and brought the liquid to a boil. I whisked about a teaspoon of cornstarch into the 1/3 cup of teriyaki sauce that I used, poured this into the skillet, and brought it back to a boil. This way, the juices adhered to the beef, and locked in all that flavor. This beef does offer a beautiful presentation...I put rice into the bowls, topped it off with some of the beef, sprinkled it with sesame seeds and chopped fresh chives, and served with Ginger Veggie Stir-Fry from this site...it was the perfect accompaniment! Thanks for sharing this recipe...it is very tasty!  -  18 Sep 2009  (Review from Allrecipes US | Canada)

    by
    45

    These are yummy! I used sirloin (because tenderloin is pretty expensive here) and it came out good. I marinated for about 2½ hours and the flavour was noticeable - next time I will marinate longer. Made my own teriyaki sauce and ended up putting the finished bites into a saucepan with the teriyaki (because I wanted the sauce to stick more.) Added a bit of cornstarch to thicken it up - Worked perfectly! Must have taken a few minutes to do. I didn't serve it as an appetizer, but instead served this over vegetable lo mien which I stir fried in some teriyaki sauce to compliment the bites. It was great! Yummy! I will definitely make this again - just as an appetizer or to serve with another dish. Great both ways. Thanks for sharing.  -  15 Sep 2009  (Review from Allrecipes US | Canada)

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