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Beef Stir Fry with Honey and Black Pepper Sauce

Prep Time:

10 minutes

Cook Time:


4 Servings


About the Recipe


  • 2 1/2 tbsp soy sauce

  • 3 tbsp honey

  • 1 1/2 tbsp Oyster sauce (sub Hoisin)

  • 1 1/2 tbsp Chinese cooking wine , Mirin or dry sherry

  • 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 garlic clove , finely minced

  • 1/2 onion , peeled and sliced

  • 500g/1 lb thinly sliced tenderloin, flank, sirloin/Porterhouse/strip, or any other cut of steak suitable for stir frying


Step 1

Mix the Sauce ingredients in a bowl.

Step 2

Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.

Step 3

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.

Step 4

Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.

Step 5

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.

Step 6

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!

Step 7

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!


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