Description
This Beef Stir Fry with Honey and Black Pepper Sauce is a quick, flavorful dish that combines tender beef with a sweet and savory sauce, all cooked in a hot wok for perfect caramelization. Delicious served over rice or cauliflower rice for a low-carb option, it’s an ideal weeknight dinner with restaurant-quality taste.
Ingredients
Units
Scale
Sauce
- 2 1/2 tbsp soy sauce
- 3 tbsp honey
- 1 1/2 tbsp Oyster sauce (or Hoisin as a substitute)
- 1 1/2 tbsp Chinese cooking wine, Mirin, or dry sherry
- 2 tbsp water
- 1 tsp coarsely crushed black pepper (or 1/2 tsp ground black pepper)
Stir Fry
- 2 tbsp peanut oil (or vegetable or canola oil)
- 1 garlic clove, finely minced
- 1/2 onion, peeled and sliced
- 500g/1 lb thinly sliced beef tenderloin, flank, sirloin, or other suitable stir-fry cut
Instructions
- Mix the Sauce: Combine soy sauce, honey, oyster sauce, cooking wine, water, and black pepper in a bowl. Whisk well to create a uniform sauce mixture.
- Heat the Oil: Place a wok or large heavy-based skillet over high heat until it is smoking hot. Add peanut oil and swirl to coat the surface.
- Cook the Aromatics: Add the sliced onion and minced garlic to the hot oil. Stir fry for about 1 minute until the onion is translucent and fragrant, ensuring the garlic doesn’t burn by keeping everything moving.
- Add the Beef: Add the thinly sliced beef to the wok. Stir fry for about 1 minute, just until the beef is cooked to your preferred doneness. Remove the beef and onions into a bowl and set aside.
- Simmer the Sauce: Lower the heat to medium-high. Pour the sauce mixture into the wok. Let it simmer for roughly 1 minute until it thickens into a syrupy consistency with larger bubbles and caramel color.
- Combine and Serve: Return the beef and onion to the wok along with any juices. Toss everything together to coat with the sauce and heat through for about 1 minute. Serve immediately over rice or cauliflower rice for a low-carb option.
Notes
- Use light soy sauce for a milder flavor; avoid dark soy sauce as it is too intense.
- Chinese cooking wine (Shaoxing wine) is essential for authentic flavor. If unavailable, substitute with Mirin or dry sherry. For a non-alcoholic version, replace both wine and water with low-sodium chicken broth/stock and reduce soy sauce to 2 tbsp.
- Choose a tender cut of beef suitable for quick stir-frying like sirloin, flank, or tenderloin. Slice against the grain for maximum tenderness. Thin slices cook quickly, so do not overcook.
- Can be customized with pork, chicken, or turkey.
- This recipe is best prepared with a wok or a large skillet heated to high for proper searing.
Nutrition
- Serving Size: 178g
- Calories: 473
- Sugar: 13.77g
- Sodium: 876mg
- Fat: 34g
- Saturated Fat: 12.4g
- Unsaturated Fat: 21.6g
- Trans Fat: 0.2g
- Carbohydrates: 16g
- Fiber: 0.3g
- Protein: 24g
- Cholesterol: 88mg
