There are certain meals that earn a permanent spot in your weeknight rotation, not because they're fancy, but because they hit every mark. This sesame-beef rice bowl is one of those dishes. Tender strips of beef coated in a glossy, savoury-sweet sauce, piled over fluffy jasmine rice alongside roasted vegetables, finished with a drizzle of fragrant vomFASS Ginger Sesame Oil. It takes roughly 30 minutes from chopping board to table, feeds two generously (or one very hungry person twice), and tastes like something you'd happily pay twelve quid for at a street food stall.
What makes this particular version stand out is that final flourish of ginger sesame oil stirred through at the end. Heat destroys delicate flavours, so adding a cold-pressed, aromatic oil off the heat means you get the full punch of toasted sesame and warm ginger in every bite. It's a trick borrowed from professional Asian kitchens, and one that transforms a straightforward rice bowl into something genuinely memorable.
If you're after more Asian-inspired dishes, our Oriental Mint Dip with Cucumber Sticks makes a brilliant starter alongside this bowl.
Why This Sesame Beef Rice Bowl Works So Well
Rice bowls have become a staple across British kitchens for good reason. They're endlessly adaptable, they use storecupboard staples, and they don't demand specialist equipment. This particular recipe leans on a handful of bold flavours, soy, hoisin, ginger, garlic, sesame, that layer together without competing. The cornflour slurry thickens everything into a proper sauce rather than leaving watery pan juices, and the roasted veg adds texture and colour without any fiddly stir-fry timing.
It's also a surprisingly good recipe for using up whatever vegetables you have lurking in the fridge. Broccoli is the classic pairing, but butternut squash, courgettes, sugar snap peas, or tenderstem all work brilliantly.
Ingredients
- 300g sliced beef (sirloin, rump, or flank, whatever you prefer)
- 200g jasmine rice (or basmati, short-grain, or brown rice)
- 1 cup broccoli florets, plus extra vegetables of choice (butternut squash works particularly well)
- 1 tsp minced fresh ginger
- 1 chilli pepper, finely chopped (optional, leave it out if you're cooking for little ones)
- 2 garlic cloves, minced
- 1 tsp brown sugar (or honey as an alternative)
- 1-2 tsp cornflour (adjust to your preferred sauce thickness)
- 1 tsp sesame seeds, plus extra for garnishing
- 2 tbsp soy sauce (use tamari for a gluten-free version)
- 2 tbsp hoisin sauce
- 2 tbsp vomFASS Ginger Sesame Oil
- 1 pinch of freshly ground black pepper
- 50ml water
- Pinch of salt
- Extra virgin olive oil or rapeseed oil for roasting vegetables
A Closer Look at the Key Ingredients
Ginger Sesame Oil, The Star of This Dish
Our vomFASS Ginger Sesame Oil is a cold-pressed blend of toasted sesame and fresh ginger that delivers warmth without heat. Unlike generic sesame oils from the supermarket, which can taste flat or overly smoky, this one has genuine depth, nutty, aromatic, with a clean ginger finish. It belongs to our wider Seed & Nut Oils collection, which includes everything from roasted peanut oil to organic argan oil. For this recipe, the ginger sesame oil does double duty: it seasons the beef and acts as the finishing oil that ties the whole bowl together.
Choosing Your Beef
Sirloin gives you the best balance of flavour and tenderness for a quick-cooking rice bowl. Rump is slightly cheaper and works well if you slice it thinly against the grain. Flank steak (sometimes labelled bavette in British butchers) has brilliant beefy flavour and cooks in moments when cut into thin strips. Whichever cut you choose, slice against the grain into strips roughly 5mm thick. This keeps the meat tender rather than chewy.
The Sauce Base
Soy sauce and hoisin form the backbone of the glaze. Soy brings salt and umami; hoisin adds sweetness, body, and a hint of spice. Together with the brown sugar and cornflour slurry, they create a thick, glossy coating that clings to every strip of beef. If you're exploring different condiments and dips for Asian cooking, it's worth experimenting with rice vinegar or a dash of quality vinegar for brightness, a teaspoon of rice vinegar added to the sauce lifts everything without making it taste sour.
Step-by-Step Directions
- Cook the rice. Rinse 200g of jasmine rice under cold water until the water runs clear. Cook according to packet instructions, typically 10-12 minutes in boiling salted water, then drain, cover, and let it steam with the lid on for 5 minutes. Fluff with a fork before serving.
- Roast the vegetables. Preheat your oven to 200°C (fan 180°C / Gas Mark 6). Spread broccoli florets and any other veg on a lined baking tray. Drizzle with extra virgin olive oil, scatter over the minced garlic (if you like), and season with salt and pepper. Roast for 15-20 minutes until the edges are golden and slightly charred. Roasting rather than stir-frying gives you that caramelised sweetness you simply can't get from a wok.
- Prepare the cornflour slurry. In a small bowl or cup, whisk 1-2 teaspoons of cornflour into the 50ml of water until smooth. Set aside, you'll add this to the pan in a moment.
- Sear the beef. Heat a large frying pan or wok over medium-high heat until properly hot. You should see a faint haze above the surface. Add a splash of cooking oil and the minced ginger, stirring for about 15 seconds until fragrant. Add the sliced beef and minced garlic in a single layer (work in batches if needed, overcrowding the pan steams the meat instead of searing it). Fry for roughly 2 minutes, turning once, until browned on the outside but still slightly pink within.
- Build the sauce. Pour in the soy sauce and hoisin sauce, stirring to coat the beef evenly. Give your cornflour slurry a quick stir and pour it into the pan. Stir continuously for 30-60 seconds as the sauce thickens into a glossy glaze that coats the back of a spoon. If it's too thick, add a splash of water; if too thin, let it bubble for another 30 seconds.
- Finish with the ginger sesame oil. Turn off the heat. Taste the beef and adjust the seasoning with salt and pepper if needed. Now drizzle over 2 tablespoons of vomFASS Ginger Sesame Oil and fold it gently through the beef. Adding the oil off the heat preserves its delicate aroma and flavour. This is the step that elevates the entire dish.
- Assemble and serve. Spoon the rice into serving bowls. Arrange the roasted vegetables alongside, then pile the glossy sesame beef on top. Scatter over extra sesame seeds and, if you fancy a bit of heat, a pinch of vomFASS Chili Salt to finish.
Pro Tips for the Perfect Bowl
- Slice against the grain. Look at the lines running through the beef. Those are muscle fibres. Cutting across them (not along them) shortens the fibres and makes each piece far more tender.
- Hot pan, dry meat. Pat your beef strips dry with kitchen paper before they hit the pan. Moisture creates steam, and steam prevents browning. A screaming hot pan and dry meat = proper caramelisation and flavour.
- Don't overcrowd. If you pile all the beef in at once, the temperature drops and the meat boils in its own juices. Cook in two batches if your pan isn't large enough to hold everything in a single layer.
- Finish oil off the heat. This applies to any high-quality finishing oil. Heat degrades volatile aroma compounds, so adding your ginger sesame oil once the pan is off the flame gives you the fullest flavour. It's the same principle used by professional chefs across East and Southeast Asia.
- Rest the rice. Letting cooked rice sit covered for 5 minutes after draining allows residual steam to finish the cooking evenly. You'll get fluffy, separated grains rather than a sticky clump.
Variations and Swaps
Protein Alternatives
Chicken thigh fillets work beautifully here, slice them thinly and cook for 3-4 minutes until golden. Prawns need only 2 minutes per side. For a vegetarian version, try firm tofu pressed and cubed, or thick slices of portobello mushroom. The sauce pairs well with all of these.
Vegetable Ideas
Beyond broccoli, consider roasting tenderstem broccoli, sugar snap peas (add in the last 5 minutes), pak choi, edamame beans, or thinly sliced red pepper. Butternut squash cubed and roasted until caramelised is particularly good here, the sweetness plays off the salty-savoury sauce brilliantly.
Rice Alternatives
Brown rice adds a nutty chew and extra fibre. Cauliflower rice keeps things low-carb. Egg noodles tossed in a little sesame oil make this feel more like a lo mein. Even a simple bed of shredded lettuce turns it into a deconstructed larb-style salad.
Heat Levels
The chopped chilli is optional, but if you enjoy a kick, try our vomFASS Chili Oil drizzled over the finished bowl. For a milder warmth, the Chili Salt Grinder gives you controlled heat, one twist at a time.
What to Serve Alongside
This bowl is a complete meal on its own, but if you're feeding a crowd or want to build a spread, consider:
- Starters: Our Oriental Mint Dip with Cucumber Sticks or simple prawn crackers with sweet chilli sauce.
- Side salad: Shredded cabbage, carrot, and spring onion dressed with rice vinegar and a touch of sesame oil.
- Pickled vegetables: Quick-pickled radishes, carrots, or cucumber slices add crunch and acidity that cuts through the rich sauce.
- Drink pairing: A cold lager, a dry Riesling, or simply jasmine tea, all complement the ginger and sesame beautifully.
Storing and Reheating Leftovers
Store leftover beef and vegetables in an airtight container in the fridge for up to 3 days. Keep the rice separate. It reheats more evenly on its own. To reheat, microwave in 30-second bursts or warm in a covered pan over medium heat with a splash of water to loosen the sauce. The beef will be slightly less tender on the second day, but the flavour actually deepens as the sauce soaks in overnight.
You can also batch-prep the sauce components in advance. Mix the soy, hoisin, brown sugar, and cornflour slurry in a jar and refrigerate for up to 5 days. When you're ready to cook, just slice the beef, pour the sauce over, and you're eating in under 20 minutes.
More Weeknight Dinner Inspiration
If you love quick, flavour-packed dinners like this one, have a look at some of our other popular recipes:
- Apricot Chicken and Broccoli - sweet, tangy, and ready in 25 minutes.
- One-Pot Pasta for a Busy Night's Dinner - minimal washing up, maximum flavour.
- Fig Chili or Date Chicken Wings - sticky, spicy, and absolutely moreish.
All of our recipes are designed around premium oils, artisan vinegars, and quality condiments - the kind of ingredients that make simple cooking taste extraordinary. Pop into our Stamford store to taste before you buy, or browse the full range online.
Frequently Asked Questions
Can I marinate the beef in advance?
Absolutely. Toss the sliced beef with 1 tablespoon of soy sauce, a teaspoon of cornflour, and a splash of ginger sesame oil. Cover and refrigerate for 30 minutes to 2 hours. The cornflour creates a velvety coating (a technique called velveting) that keeps the meat incredibly tender during cooking.
Is this recipe gluten-free?
It can be. Swap standard soy sauce for tamari (check the label. Most tamari is naturally gluten-free), and confirm your hoisin sauce is gluten-free. The cornflour, rice, and all vomFASS oils are naturally gluten-free.
What's the best cut of beef for stir-frying?
Sirloin and flank (bavette) are the top choices. Both cook quickly and stay tender when sliced thinly against the grain. Rump works on a budget. Avoid stewing cuts. They need long, slow cooking to become tender and won't work in a quick stir-fry. BBC Good Food's guide to beef cuts for stir-fries has a useful breakdown.
Can I make this with chicken instead?
Yes. Use boneless, skinless chicken thighs sliced into strips. They have more flavour and stay juicier than breast meat. Cook for 3-4 minutes until no longer pink inside before adding the sauce.
How do I stop the sauce from going lumpy?
Always mix your cornflour with cold water before adding it to the hot pan. If you add dry cornflour directly, it clumps immediately. Stir the slurry just before pouring, cornflour settles quickly, and keep stirring as it hits the pan. The sauce will thicken within 30 to 60 seconds.
Why add the sesame oil at the end?
Cold-pressed oils like our Ginger Sesame Oil lose their aromatic complexity when exposed to high heat. Stirring it through off the heat preserves the toasted sesame and ginger notes. Think of it as a finishing oil, not a cooking oil, the same way you'd drizzle a good extra virgin olive oil over a finished pasta dish.
