Chinese beef with honey and black pepper sauce

FRIDAY, 29/03/2019 09:04:25

Let’s sample this smoking hot dish to welcome the new summer!

Ingredients: serves 3-4

For the sauce:
·         3 tbsp soy sauce
·         3 tbsp honey
·         1 1/2 tbsp oyster sauce
·         2 tbsp Chinese cooking wine or dry sherry (or substitute with chicken or beef stock)
·         2 tbsp water
·         1 tsp roughly crushed black pepper (or 1/2 tsp freshly ground pepper)

For stir fry:
·         1 1/2 tbsp peanut oil (or vegetable or canola oil)
·         1 garlic clove , crushed
·         1 small onion , sliced (or 1/2 large onion)
·         500g thinly sliced flank , rump, sirloin, fillet or any other cut of steak suitable for stir frying

- Whisk together the sauce ingredients then set aside.

- Heat the oil in a wok or large heavy based skillet over a high heat until it is smoking.

- Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn’t burn.

- Add the beef and stir fry for 40 seconds to 1 minute until just cooked to your liking (depending on the size of the pieces, how heavy based your wok is, strength of stove). Remove beef and onion onto a plate.

- Turn the heat down to medium high. Pour the sauce ingredients into the wok. It will start simmering very quickly. Let it cook for 1 minute  until it becomes syrupy - the bubbles will be larger and a caramel colour.

- Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Be careful not to overcook the beef.

- Serve immediately with rice.


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