Beef Stir Fry With Honey And Black Pepper Sauce Recipes

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BLACK PEPPER BEEF AND STIR-FRY



Black Pepper Beef and Stir-Fry image

My grandmother always said that if we ate vegetables of every color of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day.

Provided by Food Network

Time 35m

Yield Serves 2-4

Number Of Ingredients 10

9 oz beef sirloin, fat removed and meat cut into 1/4-inch slices
1 tbsp of cornstarch
2 tbsps of peanut oil
1-inch piece of fresh ginger, peeled and grated
11 oz mixture of sliced snow peas, broccoli, sugar snap peas, baby bok choy, red cabbage, ribbons of carrot, and baby scallions
Dash of light soy sauce or to taste
1 tbsp of dark soy sauce
1 tbsp of light soy sauce
1 tbsp of Shaohsing rice wine or dry sherry
2 pinches of ground black pepper

Steps:

  • For the marinade: Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.
  • For the stir-fry: Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate. Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.

BEEF STIR FRY WITH HONEY AND BLACK PEPPER SAUCE



Beef Stir Fry with Honey and Black Pepper Sauce image

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.

Provided by Nagi | RecipeTin Eats

Categories     Stir Fry

Time 15m

Number Of Ingredients 10

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 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 (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!

Nutrition Facts : ServingSize 178 g, Calories 473.68 kcal, Carbohydrate 16.02 g, Protein 24.21 g, Fat 34.34 g, SaturatedFat 12.39 g, Cholesterol 87.5 mg, Sodium 876.12 mg, Fiber 0.32 g, Sugar 13.77 g

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