Chinese Honey Pepper Beef Stir-Fry
Tender strips of beef tossed in a sticky, sweet-and-salty honey and black pepper sauce. This Chinese-style stir-fry is served with rice and is ready in 15 minutes.
By Cookin' Kitchen
- Total: 15 minutes
- Servings: 4 servings
- Difficulty: Easy
Recipe
Chinese Honey Pepper Beef Stir-Fry
Tender strips of beef tossed in a sticky, sweet-and-salty honey and black pepper sauce. This Chinese-style stir-fry is served with rice and is ready in 15 minutes.
Cookin' · https://cookin.club/recipes/chinese-honey-pepper-beef-stir-fry
- Prep
- 10 minutes
- Cook
- 5 minutes
- Total
- 15 minutes
- Servings
- 4
- Difficulty
- Easy
Ingredients
For 4 servings
Sauce
Stir-fry
Equipment
- Bowl
- Wok
- Large heavy-based skillet
Instructions
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 them moving so the garlic does not burn.
Step 4: Add the beef and stir-fry for 1 minute, until just cooked to your liking, then remove it to a bowl.
Step 5: Turn the heat down to medium-high and pour in the sauce; it will start simmering very quickly. Cook for about 1 minute, until it becomes syrupy and the bubbles are larger and caramel-coloured.
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, no more than 1 minute. Do not overcook the beef.
Step 7: Serve immediately with rice, or try cauliflower rice as a low-carb, low-calorie option.
Notes
Ingredient notes
Use ordinary all-purpose soy sauce or light soy sauce; dark soy sauce is too intense for this dish.
For a non-alcoholic alternative, replace the cooking wine and the water with low-sodium chicken broth or stock, and reduce the soy sauce to 2 tablespoons.
Slice the beef against the grain for more tender pieces. Suitable steak cuts include rump, flank, sirloin, strip, Porterhouse, T-bone, and boneless ribeye. Slow-cooking cuts such as chuck need tenderizing before use.
Finely sliced pork, chicken, or turkey can be used in place of the beef.
Nutrition per serving
- Calories
- 474 kcal
- Fat
- 34 g
- Saturated fat
- 12 g
- Carbohydrates
- 16 g
- Sugar
- 14 g
- Fiber
- 0.3 g
- Protein
- 24 g
- Sodium
- 876 mg
- Cholesterol
- 88 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Tender strips of beef are coated in a concentrated, sticky sauce with honey, soy, oyster sauce, and black pepper. Serve this Chinese-style stir-fry immediately with rice.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment