Chinese Beef With Honey Black Pepper Sauce Recipe

Craving a weeknight dinner that's both exciting and easy? Get ready for Chinese beef transformed! Imagine tender slices coated in a luscious honey-black pepper sauce so good, you'll want to lick the plate clean.

Ingredients

Let's explore into the ingredients you'll need for this Chinese Beef with Honey Black Pepper Sauce recipe! For the sauce, you're gonna need 2 1/2 tablespoons of soy sauce—not the dark stuff, though! Add 3 tablespoons of honey for that sweet kick.

Now, toss in 1 1/2 tablespoons of oyster sauce—or hoisin if you're feeling adventurous! Plus, 1 1/2 tablespoons of Chinese cooking wine—or Mirin or dry sherry if you're running low. Don't forget 2 tablespoons of water and a teaspoon of roughly crushed black pepper—or 1/2 teaspoon of the regular ground pepper. For the best results, make sure each piece of broccoli is evenly coated.

For the stir-fry, grab 2 tablespoons of peanut oil. A clove of minced garlic, and 1/2 peeled and sliced onion. Last but not least, you'll want 500 g/1 lb thinly sliced tenderloin, flank, sirloin steak—whatever cut you prefer for stir-frying!

Instructions

Now that we have all our ingredients prepped and ready to go, I'll guide you through the cooking process, step by step, ensuring a yummy experience! First, whisk together the sauce ingredients in a bowl – soy sauce, honey, oyster sauce or hoisin, cooking wine or sherry, water, and black pepper. Set it aside.

Next, it's stir-fry time!

1. Heat oil in a wok or large skillet until smoking. Seriously, it needs to be hot!
2. Add garlic and onion, stir for 1 minute until softened – don't burn the garlic; we're not making charcoal here!
3. Add beef slices and stir-fry for merely 1 minute, until just cooked through. Consider using flank steak like in a beef and broccoli noodle recipe for optimal tenderness. Remove and set aside, reserving juices – they're precious!

Reduce the heat a bit, pour in the sauce, and let it simmer until thickened – about a minute. Then, add the beef and juices back in, toss to coat, and serve immediately over rice. You did it!

Recipe Notes

Soy sauce is one of the stars here, so I want to stress its importance. Use ordinary all-purpose soy sauce, or light soy sauce, but don't use dark soy sauce, because its flavor is just too intense!

Also, Chinese cooking wine is essential for that real restaurant taste, and trust me – it makes a huge difference! Don't have any? Substitute with Mirin, cooking sake, or dry sherry. No alcohol? Use low-sodium chicken broth instead of both the cooking wine andwater, then reduce the soy sauce to 2 tablespoons.

For the beef, use a good cut, something you'd happily serve as a steak – like rump, flank, or sirloin. Slice it against the grain! Seriously, it makes the beef way more tender. Not feeling beef? Pork, chicken, or turkey work great, too!

Nutrition Information

I'm excited to share a peek at the exciting world of nutrition, where we uncover what each serving brings to the table! One serving, weighing around 178 grams, packs a punch, but don't worry; it's a good punch!

Let's explore the numbers, shall we? I've got the breakdown of what you're munching on:

* First, we have about 473 calories – that's 24% of your daily intake!

Next – 24 grams of protein** (48%).

Finally – 16 grams of carbs** (5%).

I know, numbers can be a bit boring, but it's good to know what you're eating! Also – keep an eye-spy on fats – about 34 grams. Saturated fats clock in around 12 grams – a little on the higher side. Sodium? It's about 876 mg. Don't forget – these figures exclude the rice.

Stir Fry

Let's get to the fun part–stir-frying! I'm gonna guide you through this super quickly, okay? Heat 2 tablespoons of peanut oil in your wok or skillet. Make sure it's smoking hot! Seriously, you want it hot.

Next, toss in 1 minced garlic clove and 1/2 sliced onion. Stir fry for about a minute — until the onion's see-through–but don't burn the garlic! Nobody likes burnt garlic.

Now, add 500g/1 lb of that thinly sliced steak. Stir fry it for just another minute. I mean it only needs to be stir fried to your liking, then get it out of the wok–and into a bowl. Seriously, we don't want overcooked, rubbery beef, trust me. That's a cooking crime!

Short Recipe Version

Chinese Beef With Honey Black Pepper Sauce****

Prep time: 15 minutes

Cook time: 10 minutes

Serving Size: 4

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp black pepper, freshly ground
• 1 tbsp olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1/4 cup beef broth
• 1 tbsp cornstarch

Instructions:

1. Marinate beef with soy sauce, honey, and black pepper for 10 minutes.
2. Heat olive oil in a skillet or wok over high heat.
3. Add beef and stir-fry until browned. Remove from skillet and set aside.
4. Add onion and bell pepper to the skillet and cook until softened. Add garlic and cook for 1 minute.
5. In a small bowl, whisk together beef broth and cornstarch.
6. Pour the broth mixture into the skillet and bring to a simmer.
7. Return beef to the skillet and stir to combine. Cook until sauce thickens.

Nutrition Information (per serving, estimated):

• Calories: 350
• Protein: 35g
• Fat: 15g
• Carbohydrates: 15g