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Beef Stir Fry with Honey Pepper Sauce

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Beef Stir Fry with Honey Pepper Sauce is a quick and flavorful dish that combines tender beef strips with a savory, sweet, and slightly spicy sauce. Loaded with vibrant vegetables, this stir fry is perfect for busy weeknights or when you want a healthier alternative to takeout.

Why You’ll Love This Recipe

  • Fast and Easy: Ready in under 30 minutes, perfect for busy nights.
  • Bold Flavors: The honey pepper sauce balances sweetness, heat, and umami.
  • Customizable: Use your favorite vegetables and adjust the spice level.
  • Healthy Option: Packed with lean protein and colorful veggies.
  • One-Pan Dish: Fewer dishes and quick cleanup!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Stir Fry:

  • Beef strips (sirloin, flank, or ribeye)
  • Bell peppers (red, yellow, or green), sliced
  • Broccoli florets
  • Carrots, julienned
  • Snap peas
  • Garlic, minced
  • Ginger, minced
  • Sesame oil (or vegetable oil for cooking)

For the Honey Pepper Sauce:

  • Soy sauce
  • Honey
  • Black pepper, freshly ground
  • Rice vinegar (or apple cider vinegar)
  • Cornstarch (for thickening)
  • Water

Directions

this recipe

1. Prepare the Sauce

  1. In a small bowl, whisk together soy sauce, honey, black pepper, rice vinegar, cornstarch, and water until smooth. Set aside.

2. Cook the Beef

  1. Heat a large skillet or wok over medium-high heat and add sesame oil.
  2. Add the beef strips in a single layer and sear for 1–2 minutes on each side until browned. Remove and set aside.

3. Stir Fry the Vegetables

  1. In the same skillet, add a bit more oil if needed. Stir fry the garlic and ginger for 30 seconds until fragrant.
  2. Add the broccoli, carrots, and snap peas. Stir fry for 3–4 minutes until crisp-tender. Add bell peppers and cook for another 2 minutes.

4. Combine and Finish

  1. Return the beef to the skillet and pour in the honey pepper sauce.
  2. Stir well to coat everything in the sauce. Cook for 2–3 minutes until the sauce thickens and the beef is heated through.

5. Serve

  1. Serve hot over steamed rice, noodles, or cauliflower rice. Garnish with sesame seeds or green onions if desired.

Servings and Timing

  • Servings: Serves 4
  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes

Variations

  • Protein Options: Substitute chicken, shrimp, or tofu for the beef.
  • Vegetable Variety: Use mushrooms, zucchini, onions, or bok choy for different flavors and textures.
  • Spicy Twist: Add chili flakes or sriracha to the sauce for extra heat.
  • Low-Carb: Serve over zucchini noodles or skip the rice altogether.
  • Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat until warmed through, or microwave individual portions for 1–2 minutes.
  • Freezing: Freeze cooked stir fry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. What type of beef is best for stir fry?

Flank steak, sirloin, or ribeye are ideal because they’re tender and cook quickly.

2. How do I keep the beef tender?

Slice the beef thinly against the grain and sear it quickly over high heat.

3. Can I make this recipe vegetarian?

Yes, replace the beef with tofu or tempeh and use vegetable broth in the sauce.

4. How do I prevent the vegetables from overcooking?

Stir fry them on high heat and add the softer vegetables like bell peppers last.

5. Can I use frozen vegetables?

Yes, but thaw them first and drain excess water to prevent sogginess.

6. How do I thicken the sauce?

The cornstarch in the sauce should thicken it as it cooks. If it’s too thin, simmer for an extra minute.

7. What can I serve with this stir fry?

Serve with steamed jasmine rice, brown rice, or noodles. For a lighter option, use cauliflower rice or salad greens.

8. Can I make the sauce ahead of time?

Yes, prepare the sauce up to 3 days in advance and store it in the refrigerator. Shake or stir before using.

9. How spicy is the honey pepper sauce?

The spice level is mild but can be increased with more black pepper or chili flakes.

10. Can I double the recipe?

Absolutely! Just cook the beef and vegetables in batches to avoid overcrowding the pan.

Conclusion

Beef Stir Fry with Honey Pepper Sauce is a quick, flavorful, and versatile dish that’s sure to satisfy. With tender beef, crisp vegetables, and a sweet-and-spicy sauce, it’s perfect for weeknight dinners or meal prep. Try this easy recipe and enjoy a homemade stir fry better than takeout!

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Beef Stir Fry with Honey Pepper Sauce

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stir Fry
  • Cuisine: Asian-Inspired
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Description

This Beef Stir Fry with Honey Pepper Sauce is a quick and flavorful dish packed with tender beef strips, crisp vegetables, and a sweet and savory sauce. Perfect for weeknight dinners, it pairs wonderfully with rice or noodles.

Ingredients

Units Scale

For the Beef:

  • 1 pound beef sirloin or flank steak, thinly sliced
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil

For the Honey Pepper Sauce:

  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon rice vinegar (or white vinegar)
  • 1 teaspoon black pepper (freshly cracked)
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch

For the Stir Fry:

  • 2 tablespoons vegetable oil
  • 1 cup broccoli florets
  • 1/2 cup bell peppers, thinly sliced (any color)
  • 1/2 cup carrots, julienned
  • 1/4 cup onion, thinly sliced

Optional Garnishes:

  • Sesame seeds
  • Green onions, chopped

Instructions

  1. Marinate the Beef:
    • In a medium bowl, toss the beef slices with cornstarch and soy sauce. Set aside for 10–15 minutes.
  2. Make the Sauce:
    • In a small bowl, whisk together the honey, soy sauce, water, rice vinegar, black pepper, garlic powder, and cornstarch. Set aside.
  3. Cook the Beef:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
    • Add the beef in batches, cooking for 1–2 minutes per side until browned. Remove from the pan and set aside.
  4. Stir Fry the Vegetables:
    • In the same skillet, heat the remaining 1 tablespoon of vegetable oil.
    • Add the broccoli, bell peppers, carrots, and onions. Stir fry for 3–4 minutes until the vegetables are crisp-tender.
  5. Combine and Sauce:
    • Return the beef to the skillet with the vegetables.
    • Pour the honey pepper sauce over the mixture, stirring well to coat.
    • Cook for 2–3 minutes, allowing the sauce to thicken and coat the beef and vegetables.
  6. Serve:
    • Serve hot over steamed rice or noodles. Garnish with sesame seeds and green onions, if desired.

Notes

  • For extra heat, add 1/4 teaspoon red pepper flakes to the sauce.
  • Substitute vegetables as desired—snap peas, mushrooms, or zucchini work well.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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