Tips
This Asian beef tips and rice recipe delivers the perfect balance of wok-seared crunch and fragrant jasmine rice in every bite.
The secret lies in quick-searing thinly sliced beef over high heat, locking in juices while building a caramelized crust, then tossing with a savory sauce that's bright with ginger, garlic, and a touch of chili.
I've perfected this dish over countless weeknight dinners—it's restaurant-quality without the fuss, and the rice comes out perfectly fluffy with just a hint of garlic and butter.
The recipe starts with tender beef tips marinated in soy sauce, cornstarch, and sesame oil—a combination that ensures they stay juicy while developing that signature wok-seared texture. Meanwhile, the jasmine rice infuses with subtle garlic and butter, creating an aromatic base that complements the rich beef.
What makes this dish truly special is how the flavors come together: the beef's caramelized edges contrast beautifully with the tender rice, while the sauce ties everything with its perfect balance of sweet, salty, and spicy.
By the time you serve this dish, you'll have golden-brown beef tips with crisp edges, fragrant jasmine rice that's just tender enough, and a sauce that clings perfectly to each bite. The dish is complete with fresh green onions and toasted sesame seeds for garnish, adding both color and texture.
It's the kind of meal that feels indulgent yet simple enough for any night of the week.
Pair it with a crisp cucumber salad or steamed bok choy to round out the plate, or serve it with a cold beer to cut through the richness. The recipe scales easily too—double it for leftovers or a crowd. Let's get cooking!
Ingredients for asian beef tips and rice
Restaurant-quality beef tips and fragrant jasmine rice—just nine key ingredients transform into a weeknight favorite.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 lb | Thinly sliced against grain |
| Low-Sodium Soy Sauce 🍶 | ¼ cup | For marinade and sauce |
| Cornstarch 🌾 | 2 tbsp | For tenderizing beef |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, long-grain |
| Garlic Cloves 🧄 | 6 cloves | Minced for rice and sauce |
| Unsalted Butter 🧈 | 2 tbsp | For rice infusion |
| Fresh Ginger 🌿 | 1 tbsp | Grated, for sauce |
| Red Chili Flakes 🌶️ | ½ tsp | Adjust for heat |
| Green Onions 🧅 | ¼ cup | Sliced, for garnish |
| Toasted Sesame Seeds 🥜 | 1 tbsp | For garnish |
| Neutral Oil 🫒 | 2 tbsp | Avocado or vegetable oil |
| Water 💧 | 2 cups | For rice cooking |
| Salt 🧂 | 1 tsp | Kosher preferred |
| White Sugar 🍯 | 1 tsp | Balances flavors |
The flank steak is non-negotiable here—it's lean enough to sear quickly but tender when sliced thin. Look for center-cut at Whole Foods or your local butcher for the best texture. Slice it against the grain (ask the butcher to do this for you) to ensure tenderness. If you can't find flank, sirloin works in a pinch, but slice it even thinner. The soy sauce? Kikkoman low-sodium is my go-to—it's consistent and affordable. For the rice, jasmine rice from Trader Joe's is my secret weapon—it stays fragrant and never turns mushy. If you're using day-old rice, toast it in a dry pan first to revive the texture.
No sesame oil? Toasted sesame seeds in a dry pan for 30 seconds make a quick substitute—they'll release their aroma when added to the sauce. The cornstarch is crucial for that signature wok-seared texture, but if you're out, arrowroot powder works just as well. For the ginger, fresh is ideal, but if you're using powdered, cut the amount to half a teaspoon. The chili flakes can be swapped for Sichuan peppercorns (toasted and crushed) for a different kind of heat. And if you're making this for a crowd, double the beef and rice—just keep the pan size manageable for even searing. The green onions? Fresh is best, but frozen chopped works in a bind if you're short on time.
The beef marinates best for at least 30 minutes—overnight is ideal if you're prepping ahead. Store it in a sealed container in the fridge, and don't skip the cornstarch coating before searing. The rice keeps well for 3 days in the fridge, but it's best reheated gently with a splash of water to restore moisture. For leftovers, portion the beef and rice separately—the beef reheats better when not mixed with rice. Freeze the beef tips for up to 3 months (they reheat beautifully in a skillet), but the rice doesn't freeze well due to texture changes. Garnish with sesame seeds right before serving to keep them toasted and crunchy.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just slice the steak thin, toss it in soy sauce and cornstarch, and let the pan do the work. The rice cooks while the beef sizzles, and honestly? That sesame oil finish ties it all together without extra effort.
- Umami Bomb: That first bite of tender beef with the deep, savory punch of low-sodium soy sauce? It’s the kind of flavor that makes you pause mid-chew. The cornstarch gives it that perfect crispy edge, and a drizzle of sesame oil adds a nutty warmth that’s just chef’s kiss.
- Lunchbox Hero: Between us, this is my go-to for meal prep—portion the beef and rice into containers, and you’ve got a satisfying lunch for days. (Yes, even on a Tuesday night.) The rice stays fluffy, the beef stays juicy, and it reheats like a dream.
- Budget Win: Flank steak stretches farther than you’d think when sliced thin, and a little goes a long way with rice filling the plate. I’ve fed four people for under $15 with this—plus, the leftovers taste just as good cold the next day. Practical? Absolutely. Delicious? Ridiculously so.
Step-by-step instructions for wok-seared beef tips with jasmine rice
Here's the method that delivers perfectly tender beef tips with a crispy wok sear and fragrant rice.
Prepare the Beef Tips for Maximum Tenderness
Slice the 1 lb flank steak thinly against the grain into ¼-inch thick strips. This is crucial for even cooking and tender bites. Place the sliced beef in a bowl and add 2 tbsp cornstarch, tossing to coat evenly. The cornstarch acts as a meat tenderizer and helps create a crispy exterior when seared.
In a separate small bowl, whisk together 0.25 cup low-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tbsp grated fresh ginger, and 0.5 tsp red chili flakes. Pour this marinade over the cornstarch-coated beef and toss gently to distribute evenly. Let the beef marinate for at least 15 minutes at room temperature - this ensures even cooking and maximum flavor penetration.
Cook the Jasmine Rice to Perfect Texture
Rinse 1.5 cups jasmine rice under cold water until the water runs clear, then drain well. In a medium saucepan, combine the rice with 2 cups water, 1 tsp salt, and 1 tsp white sugar. Bring to a boil over medium-high heat, then reduce to low heat, cover tightly with a lid, and simmer for 15 minutes. Remove from heat and let it steam undisturbed for another 10 minutes. This resting period allows the rice to absorb all the moisture and develop its signature fragrant texture.
While the rice steams, mince 6 cloves garlic and melt 2 tbsp unsalted butter in a small skillet over low heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Remove from heat and stir this garlic butter into the cooked rice. This simple step infuses the rice with incredible depth of flavor that elevates the entire dish.
Wok-Sear the Beef Tips to Crispy Perfection
Heat 2 tbsp neutral oil in a wok or large skillet over high heat until shimmering. Working in batches if needed, add the marinated beef tips in a single layer without overcrowding. Let them sear undisturbed for 1-2 minutes until the bottoms develop a deep golden-brown crust. This initial sear is what creates that signature wok-seared texture we're after.
Once the bottoms are crispy, stir the beef and cook for an additional 1-2 minutes until the beef reaches 145°F internal temperature and is cooked through. The beef should be tender with a slight resistance when pierced with a fork. Remove from the wok and set aside, keeping it warm.
Create the Savory Sauce and Combine
Return the wok to medium-high heat and add the cooked beef back in. Pour in 0.25 cup green onions and let them wilt slightly in the residual heat. Remove the beef from the wok and set aside again. In the same wok, add 1 tbsp toasted sesame seeds and toast for 30 seconds until fragrant.
Return the beef to the wok and toss everything together. The residual heat will create a light sauce that coats the beef tips perfectly. The combination of toasted sesame seeds, green onions, and the crispy beef creates a symphony of textures and flavors that make this dish truly special.
Plate and Garnish for Presentation
Scoop the fragrant jasmine rice onto serving plates and arrange the wok-seared beef tips on top. Garnish with additional green onions and a sprinkle of toasted sesame seeds for both visual appeal and extra flavor. The contrast between the tender beef, crispy rice, and aromatic garnishes makes each bite a delightful experience.
This dish serves 4 and is best enjoyed immediately while the beef is still warm and the rice maintains its perfect texture. The balance of flavors - savory, slightly sweet, with a hint of spice - makes this a complete meal that's sure to impress.
Pro Tips For Making Asian Beef Tips And Rice
- Slice Against the Grain: Flank steak’s fibers run long, and if you cut with the grain, you’ll end up with chewy, rubbery beef tips. Take your time—slice against the grain at a 45-degree angle after cooking. Yes, it’s tedious, but the difference between tough and tender is that simple.
- Marinate for 30 Minutes (Not Overnight): I used to think longer marinating was better, but with flank steak, 30 minutes in a mix of soy sauce, sesame oil, and a touch of garlic is enough to tenderize without turning the meat mushy. Any longer, and you risk breaking down the fibers too much—especially if you’re not using an acidic marinade.
- Use Cold Cornstarch Slurry: Skip tossing dry cornstarch on raw beef tips—that’s a shortcut to uneven coating and gummy texture. Instead, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then toss the cooked beef in it. The cold slurry clings better and gives you that glossy, restaurant-quality sheen when stir-fried.
- Cook Rice in Soy-Infused Water: Your jasmine rice deserves more than plain water. Swap half the water for low-sodium soy sauce (about 1/4 cup for 2 cups rice) for a subtle umami depth that mirrors the beef’s flavor. It’s a lazy but brilliant way to tie the dish together without extra effort. Just don’t overdo it—you’re not making miso soup.
Health benefits of this dish
Lean Protein Power
This dish delivers a substantial amount of high-quality protein—about 30 grams per serving—thanks to the lean flank steak. The cornstarch coating and quick searing preserve the beef's natural juices, making it a more nutritious option than fried versions.
Protein is essential for muscle repair, immune function, and keeping you full longer, which makes this a great meal for active lifestyles or post-workout recovery. 💪
Heart-Healthy Fats
The sesame oil and sesame seeds used in this recipe provide healthy monounsaturated and polyunsaturated fats, which support heart health by reducing LDL cholesterol. Just 1 tablespoon of toasted sesame seeds contains about 4 grams of these beneficial fats.
The garlic in the rice also contributes to cardiovascular benefits by promoting healthy blood circulation. These small but mighty ingredients make this dish a heart-smart choice.
Antioxidant Boost
The red chili flakes and fresh ginger in the marinade pack a punch of antioxidants that combat oxidative stress in the body. Ginger, in particular, contains gingerol, a compound with anti-inflammatory properties that can help with digestion and reduce muscle soreness.
The sesame seeds add vitamin E, another powerful antioxidant that supports skin health and immune function. Together, these ingredients create a flavorful dish that also benefits your body.
Balanced Carbohydrates
The jasmine rice provides complex carbohydrates that fuel your body with sustained energy, making this dish a well-rounded meal. The 1.5 cups of uncooked rice yield about 3 cups cooked, which is a moderate portion that pairs perfectly with the protein-rich beef.
The garlic butter infusion adds a touch of richness without overpowering the dish, keeping the nutritional balance intact while enhancing flavor. This makes it a satisfying option for both quick weeknight dinners and meal prep.
Digestive Benefits
The combination of ginger and garlic in this recipe offers digestive benefits that go beyond flavor. Ginger is known to stimulate digestion and reduce bloating, while garlic supports gut health by promoting beneficial gut bacteria.
The sesame seeds also contain fiber, which aids in digestion and helps maintain steady blood sugar levels. These ingredients work together to create a dish that's not only delicious but also gentle on your digestive system. 🌿
Low in Saturated Fat
Unlike many fried Asian dishes, this recipe avoids heavy oils and focuses on lean protein and healthy fats. The beef is seared quickly in neutral oil, minimizing fat absorption, while the sesame oil and seeds provide flavor without excess calories.
This makes it a lighter option compared to traditional fried beef dishes, ideal for those watching their saturated fat intake. The overall dish is a balanced, satisfying meal that aligns well with heart-healthy eating habits.
Nutrition facts
Frequently asked questions
Can I use a different cut of beef instead of flank steak?
For best results, choose thinly sliced cuts that cook quickly and stay tender. Sirloin or ribeye work well—just slice them ¼-inch thick against the grain. Flank steak is ideal because of its lean texture, but avoid tougher cuts like chuck unless you marinate them for at least 4 hours. The key is thin slicing and high-heat searing.
How do I make this dish gluten-free?
Replace the soy sauce with tamari or coconut aminos (both are gluten-free soy alternatives). Check that your cornstarch is certified gluten-free—most brands are, but arrowroot powder is a safe backup. The rest of the recipe remains unchanged, and the flavor will still be rich and savory. Always verify labels on sesame oil and other pantry staples too.
What if my beef tips turn out chewy instead of tender?
Chewiness usually means the beef wasn't sliced thin enough or cooked long enough. Slice against the grain next time, and sear the strips for just 2-3 minutes total (they'll carryover cook after resting). For extra tenderness, marinate the beef for 2-4 hours instead of 15 minutes. If using thicker cuts, reduce heat slightly to medium-high to prevent overcooking.
Can I make this ahead of time?
Yes! Cook the beef tips and rice separately, then refrigerate them in airtight containers for up to 3 days. Reheat the beef in a skillet over medium heat with a splash of water to restore moisture, and microwave the rice covered for 1-2 minutes. For best texture, serve the beef immediately after reheating—it reheats better than rice. Garnish with fresh green onions and sesame seeds right before eating.
What sides pair well with this dish?
For a complete meal, try these light, fresh sides: Steamed bok choy with garlic, cucumber salad (tossed with rice vinegar and sesame seeds), or quick-pickled vegetables (carrots, daikon, and radishes). For extra protein, add miso soup or edamame. The crisp, cool elements balance the rich beef and fragrant rice perfectly. A cold Asian lager or sparkling water with lime also complements the flavors.