Stir-fry beef with honey and black pepper sauce




Prep Time


Cook Time

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.



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


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.