Honey beef is a combination of sweet and savoury. It’s easy to make and packed with flavour. The sauce is perfect to have with steaming hot rice.
Makes 3-4 servings
Ingredients
1 pound sirloin tip steak or beef flank steak, ⅛ inch slices
3-4 tablespoons avocado or canola oil
½ ounce fresh ginger (1 inch knob), bruised
1 onion, sliced
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon cool water
1 teaspoon sesame oil
2 stalks green onion, chopped
1 teaspoon roasted sesame seeds
For the Marinade
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon rice wine
For the Sauce
¼ cup beef broth
1 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
4 tablespoons honey
Instructions
- In a medium mixing bowl, combine beef and marinade ingredients. Let marinate for at least 30 minutes or up to overnight, covered in the fridge.
- In a small bowl, combine sauce ingredients and set aside. Set aside.
- In another small bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon cool water to make a slurry. Set aside.
- In a wok or large frying pan on medium high heat, add 2 tablespoons vegetable or canola oil. Add half the beef and stir fry until 70-80% cooked. Remove and set aside. Add 1 tablespoon vegetable or canola oil and repeat with remaining beef. Remove and set aside.
- Add 1 tablespoon vegetable or canola oil, if needed. Add ginger, stir fry for 30 seconds. Add onion and stir fry for another 2 minutes. Add garlic and stir fry for another 30 seconds, until fragrant.
- Add the sauce. When the sauce is heated through, stir in the slurry. Add all the cooked beef along with the drippings and cook until the sauce starts to simmer and thicken, and meat is cooked through, about another 1-2 minutes. Turn off the heat. Drizzle in sesame oil.
- Transfer onto a serving platter. Garnish with green onion and roasted sesame seeds.
Honey Beef
Servings: 4 servings
Ingredients
- 1 pound sirloin tip steak or beef flank steak ⅛ inch slices
- 3-4 tablespoons avocado or canola oil
- ½ ounce fresh ginger 1 inch knob, bruised
- 1 onion sliced
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- 1 tablespoon cool water
- 1 teaspoon sesame oil
- 2 stalks green onion chopped
- 1 teaspoon roasted sesame seeds
For the Marinade
- 2 teaspoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
For the Sauce
- ¼ cup beef broth
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 4 tablespoons honey
Instructions
- In a medium mixing bowl, combine beef and marinade ingredients. Let marinate for at least 30 minutes or up to overnight, covered in the fridge.
- In a small bowl, combine sauce ingredients and set aside. Set aside.
- In another small bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon cool water to make a slurry. Set aside.
- In a wok or large frying pan on medium high heat, add 2 tablespoons vegetable or canola oil. Add half the beef and stir fry until 70-80% cooked. Remove and set aside. Add 1 tablespoon vegetable or canola oil and repeat with remaining beef. Remove and set aside.
- Add 1 tablespoon vegetable or canola oil, if needed. Add ginger, stir fry for 30 seconds. Add onion and stir fry for another 2 minutes. Add garlic and stir fry for another 30 seconds, until fragrant.
- Add the sauce. When the sauce is heated through, stir in the slurry. Add all the cooked beef along with the drippings and cook until the sauce starts to simmer and thicken, and meat is cooked through, about another 1-2 minutes. Turn off the heat. Drizzle in sesame oil.
- Transfer onto a serving platter. Garnish with green onion and roasted sesame seeds.