This Beef Stir Fry with Honey and Black Pepper Sauce is a quick and easy dish that packs a flavorful punch. Tender beef strips are coated in a rich, sticky sauce that perfectly balances the sweetness of honey with the bold kick of black pepper. Whether you’re whipping up a weeknight dinner or impressing guests, this dish is sure to become a favorite.
In our household, this Beef Stir Fry has become a weekly tradition, especially on those busy nights when time is short, but we still want something delicious and satisfying. My husband can never resist the savory, sweet aroma that fills the kitchen as the sauce caramelizes around the beef. It’s become one of those dishes that brings us all to the table with excitement, and my kids love helping me whisk together the sauce. Every time I make it, I’m reminded of how food can turn an ordinary evening into a cherished family moment.
Why This Beef Stir Fry with Honey and Black Pepper Sauce?
- Perfectly Balanced Flavors: The combination of honey and black pepper creates a sauce that is both sweet and savory, with a gentle heat that enhances the dish without overpowering it.
- Quick and Easy: This stir fry comes together in under 20 minutes, making it an ideal option for a delicious, homemade meal on busy weeknights.
- Versatile Ingredients: You can use any cut of beef suitable for stir-frying, allowing you to adapt the recipe to what’s on hand or what your family prefers.
- Healthy Options: Serve this dish over steamed rice for a classic pairing, or opt for cauliflower rice if you’re looking for a low-carb alternative.
Ingredients:
For the Sauce:
- 40 ml (2 1/2 tbsp) soy sauce
- 45 ml (3 tbsp) honey
- 25 ml (1 1/2 tbsp) oyster sauce (or substitute with hoisin sauce)
- 25 ml (1 1/2 tbsp) Chinese cooking wine, Mirin, or dry sherry
- 30 ml (2 tbsp) water
- 5 g (1 tsp) coarsely crushed black pepper (or 2.5 g (1/2 tsp) ground black pepper)
For the Stir Fry:
- 30 ml (2 tbsp) peanut oil (or vegetable or canola oil)
- 1 garlic clove, finely minced
- 100 g (1/2 medium) onion, peeled and sliced
- 500 g (1 lb) thinly sliced beef tenderloin, flank steak, sirloin, or any stir-fry suitable cut
Directions:
- Prepare the Sauce: In a small bowl, mix together the soy sauce, honey, oyster sauce, Chinese cooking wine, water, and black pepper until well combined. Set aside.
- Stir-Fry the Aromatics: Heat the oil in a wok or large heavy-based skillet over high heat until it starts smoking. Add the sliced onion and minced garlic, stirring constantly for about 1 minute, or until the onion becomes translucent. Be careful not to let the garlic burn.
- Cook the Beef: Add the thinly sliced beef to the wok and stir-fry for about 1 minute, just until the beef is cooked to your preference. Remove the beef from the wok and set it aside in a bowl.
- Cook the Sauce: Reduce the heat to medium-high, then pour the prepared sauce into the wok. Allow it to simmer for about 1 minute, or until the sauce thickens and turns a deep caramel color with larger bubbles.
- Combine and Serve: Return the cooked beef and onions to the wok, along with any juices that have accumulated in the bowl. Toss everything together in the sauce for about 1 minute, just until the beef is heated through. Be careful not to overcook the beef.
- Serve immediately over steamed rice or cauliflower rice for a low-carb option.
Notes:
- Substitutions: If you don’t have oyster sauce on hand, hoisin sauce is a great substitute. It adds a similar depth of flavor with a slightly sweeter profile.
- Cooking Tips: Make sure your wok or skillet is very hot before adding the beef. This ensures a quick sear, which locks in the juices and keeps the meat tender.
- Nutritional Info: For a lighter version of this dish, use lean cuts of beef like flank or tenderloin and opt for cauliflower rice instead of regular rice.
