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
- Marinate the Beef:
- In a medium bowl, toss the beef slices with cornstarch and soy sauce. Set aside for 10–15 minutes.
- Make the Sauce:
- In a small bowl, whisk together the honey, soy sauce, water, rice vinegar, black pepper, garlic powder, and cornstarch. Set aside.
- 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.
- 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.
- 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.
- 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.