Chinese Beef with Honey and Black Pepper Sauce
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.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 3 -4
- 3 tbsp soy sauce
- 3 tbsp honey
- 1 1/2 tbsp oyster sauce
- 2 tbsp Chinese cooking wine or dry sherry (or substitute with chicken or beef stock)
- 2 tbsp water
- 1 tsp roughly crushed black pepper (or 1/2 tsp freshly ground pepper)
- 1 1/2 tbsp peanut oil (or vegetable or canola oil)
- 1 garlic clove , crushed
- 1 small onion , sliced (or 1/2 large onion)
- 1 lb / 500 g thinly sliced flank , rump, sirloin, fillet or any other cut of steak suitable for stir frying (Notes 1)
Whisk together the Sauce ingredients then set aside.
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 40 seconds to 1 minute until just cooked to your liking (depending on the size of the pieces, how heavy based your wok is, strength of stove). Remove beef and onion onto a plate.
Turn the heat down to medium high. Pour the Sauce ingredients into the wok. 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.
1. Beef - As with all stir fries, this cooks very quickly so you need to use a decent cut of beef for it. Rump, flank, sirloin, t-bone and scotch fillet are excellent for this recipe.
Slow cooking cuts, like chuck, are not suitable unless you tenderise it (see How to tenderise beef the Chinese restaurant way)
2. Slice the beef against the grain. When you look at the beef, you will notice that the fibres are mostly going in one direction. Place the beef in front of you so the fibres are going left to right. Then cut through the fibres i.e. cut perpendicular to the direction of the fibres (see here for illustrative image). Cutting it this way makes the beef more tender!
Serving: 178g | Calories: 350kcal | Carbohydrates: 15.9g | Protein: 35.8g | Fat: 15.5g | Saturated Fat: 5.2g | Polyunsaturated Fat: 10.3g | Cholesterol: 69mg | Sodium: 789mg | Fiber: 0.5g | Sugar: 13.9g