Beef Stir Fry with Honey and Black Pepper Sauce

Name: Beef Stir Fry with Honey and Black Pepper Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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 coarsely crushed black pepper ((or 1/2 tsp normal ground black pepper)); 2 tbsp peanut oil ((or vegetable or canola oil)); 1 g arlic clove (, finely minced); 1/2 onion (, peeled and sliced); 500 g /1 lb thinly sliced tenderloin, flank, sirloin/Porterhouse/strip, (or any other cut of steak suitable for stir frying (Notes 3))

Recipe video above. Copycat of restaurant style Chinese Beef with Honey and Black Pepper Sauce. Very fast and easy to make - it's on the table in 15 minutes! The sauce is absolutely divine - sticky, sweet, salty and with a subtle burst of heat from the black pepper.

⏱️ 15 min 🔪 Prep: 10 min 🔥 Cook: 5 min 📊 Easy ⭐ 5.0 (174) 👁️ 3 views

👨‍🍳 Start Cooking

Beef Stir Fry with Honey and Black Pepper Sauce

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

4 servings

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 coarsely crushed black pepper ((or 1/2 tsp normal ground black pepper))
2 tbsp peanut oil ((or vegetable or canola oil))
1 g arlic clove (, finely minced)
1/2 onion (, peeled and sliced)
500 g /1 lb thinly sliced tenderloin, flank, sirloin/Porterhouse/strip, (or any other cut of steak suitable for stir frying (Notes 3))

Steps

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!