A sticky, sweet and salty dish with a burst of heat from the black pepper. To tenderise the beef, stir in 1 teaspoon baking soda and leave to sit for 30 minutes. Rinse well and pat dry with paper towels.
Ingredients
For the stir-fry beef
- 2 tablespoons cooking oil
- 1 onion – diced
- 1 clove garlic – crushed
- 500g sliced beef
For the honey and black pepper sauce
- 3 tablespoons honey
- 2½ tablespoons soy sauce
- 2 tablespoons water
- 1½ tablespoons oyster sauce
- 1½ tablespoons Chinese cooking wine or mirin
- 1 teaspoon coarsely crushed black peppercorns
Method
For the stir-fry beef with honey and black pepper sauce
- To make the Honey & Black Pepper Sauce, mix all the ingredients in a bowl or jug. Set aside.
- Heat the oil in a wok or large pan over a high heat. Add the onion and garlic and cook for 1 minute, stirring constantly.
- Add the beef and stir-fry for a few minutes until browned. Transfer to a bowl.
- Reduce the heat. Add the Honey & Black Pepper Sauce to the pan or wok and cook for 1–2 minutes until it becomes syrupy.
- Stir the beef and any resting juices into the sauce and warm through for 1 minute. Don’t overcook the beef. Serve immediately.