Beef Stir Fry with Honey and Black Pepper Sauce
User Reviews
5
Beef Stir Fry with Honey and Black Pepper Sauce
Description
The recipe starts with a sauce mixing soy sauce, honey, oyster sauce, Chinese cooking wine (or substitutes like mirin or dry sherry), water, and coarse black pepper. Peeling and slicing tender steak cuts such as tenderloin or sirloin thinly allows them to cook quickly and remain juicy.
Beef is stir fried over high heat in peanut or neutral oil with minced garlic and sliced onion until the onion softens. The beef slices are quickly cooked just until done, then removed to avoid overcooking. The sauce is poured into the wok at medium-high heat and simmered to a syrupy caramel color with large bubbles, concentrating the flavors. The beef and onions are returned to the wok and tossed briefly to coat with the glossy sauce without further cooking the meat.
Black pepper adds a mild heat and aroma, while sweetness from honey balances the savory umami of the sauces. The result is a tender, flavorful stir fry with a slightly sticky sauce that clings to the beef.
Serve this dish hot over rice or cauliflower rice for a lighter option. Using cuts of beef suitable for fast cooking ensures tenderness, and slicing against the grain further enhances texture. Substitutions for soy sauce or cooking wine are possible, but the distinctive flavor depends on the combination of these ingredients.
Ingredients
Sauce
- 2 1/2 tbsp soy sauce (Note 1)
- 3 tbsp honey
- 1 1/2 tbsp oyster sauce (sub Hoisin)
- 1 1/2 tbsp Chinese cooking wine , Mirin or dry sherry (Note 2)
- 2 tbsp water
- 1 tsp black pepper or 1/2 tsp normal ground black pepper, coarsely crushed
Stir Fry
- 2 tbsp peanut oil (or vegetable or canola oil)
- 1 garlic finely minced, clove
- 1/2 onion , peeled and sliced
- 500g/1 lb tenderloin or any other cut of steak suitable for stir frying (Notes 3, thinly sliced, or flank, sirloin, Porterhouse, strip
Instructions
- Mix the Sauce ingredients in a bowl.
- Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.
- Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn.
- Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.
- Turn the heat down to medium high, pour in Sauce - it will start simmering very quickly! Let it cook for 1 minute or so until it becomes syrupy - the bubbles will be larger and caramel colour.
- Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Don't overcook the beef - that would be tragic!
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Notes
- Choose tender beef cuts like tenderloin, sirloin, or flank steak for best stir-fry texture; slice thinly against the grain.
- Use standard soy sauce or light soy sauce; avoid dark soy sauce as it can overpower the flavors.
- Chinese cooking wine is key for authentic flavor; mirin, cooking sake, or dry sherry are suitable substitutes.
- For a non-alcoholic version, replace cooking wine and water with low sodium chicken stock and reduce soy sauce slightly.
- Avoid slow-cooking beef cuts unless properly tenderized as they don’t work well for quick stir fries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 47368 kcal
% Daily Value*
| Serving | 178g | |
| Calories | 473.68cal | 24% |
| Carbohydrates | 16.02g | 5% |
| Protein | 24.21g | 48% |
| Fat | 34.34g | 53% |
| Saturated Fat | 12.39g | 62% |
| Cholesterol | 87.5mg | 29% |
| Sodium | 876.12mg | 37% |
| Potassium | 423.93mg | 9% |
| Fiber | 0.32g | 1% |
| Sugar | 13.77g | 28% |
| Vitamin C | 1.25mg | 1% |
| Calcium | 11.91mg | 1% |
| Iron | 3.27mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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