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Sesame Ginger Beef with Tomatoes and Pickled Onions

Course Main Course
Cuisine Korean
Keyword beef
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


Pickled onions

  • ½ red onion thinly sliced
  • ¼ cup rice vinegar
  • ¼ cup boiling water
  • 1 teaspoon granulated sugar
  • pinch of salt

Sesame ginger beef

  • 1 lb ribeye steak cut into bite-size chunks
  • 3 garlic cloves minced
  • ½ teaspoon ginger powder
  • salt and pepper
  • ¼ cup cornstarch


  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 2 teaspoon sesame seeds
  • 1 teaspoon granulated sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • 1 Thai chile chopped
  • ½ teaspoon black pepper

Remaining ingredients

  • 3 tomatoes sliced into wedges
  • 2 tablespoon fresh scallions chopped
  • 2 tablespoon fresh Thai basil chopped
  • ¼ cup cilantro chopped


  • Make the pickled onions. Whisk together the rice vinegar with boiling water, sugar, and salt until the sugar has dissolved. Add the red onions and let sit for at least 30 minutes or overnight.
  • Season the steak with salt, pepper, garlic, and ginger. Toss in cornstarch, shaking off the excess. Let sit for 10 minutes.
  • Meanwhile, make the vinaigrette. Whisk together all of the ingredients for the vinaigrette (sesame - black pepper) and set aside.
  • Heat 1 tablespoon oil in a large saute pan over high heat. Cook the steak in the pan until the desired degree of doneness, making sure to brown all sides. Remove from heat and transfer the beef to a plate.
  • Top the steak with tomato wedges, pickled onions, and fresh herbs. Pour the vinaigrette on top and serve immediately.