Chinese Beef with Honey and Black Pepper Sauce #dinner #recipes

Chinese Beef with Honey and Black Pepper Sauce #dinner #recipes

Delicate segments of hamburger sautéed with a lip smacking dark pepper and nectar sauce. This Chinese Beef with Honey Black Pepper Sauce is one of my preferred dishes at Chinese eateries is so natural to make at home. 15 minutes, through and through, zero pressure, ordinary fixings.

Chinese Beef with Honey Black Pepper Sauce is one of my preferred dishes that I request at Chinese cafés. Never take out. It must be at an eatery since I adore the showy behavior of how it's served, sizzling in a cast iron dish. Also, it's one of those dishes that truly benefits from being served straight away.

I have figured out how to reproduce the radiant sauce for this pan fried food! Sweet, salty and with an inconspicuous peppery warmth, this truly tastes like what you get at eateries. Take a gander at it! Who could oppose that?

A nectar based Asian sauce has more in it than simply nectar and soy sauce. On the off chance that you simply utilize those two fixings, the flavor is very level. When you taste it, you realize something is absent. (Regardless of whether you include garlic or potentially ginger).

What it needs is another layer of intricacy, regardless of whether it be a sprinkle of Chinese cooking wine, hoisin sauce or clam sauce. Include one of these and you'll change a sauce from one dimensional to eatery standard! It's a flawless stunt to have at your disposal for those ice chest get out days when you're extemporizing a pan fried food.

Also try our recipe Teriyaki Beef Stir Fry

Chinese Beef with Honey and Black Pepper Sauce #dinner #recipes

Fast and simple to make - it's on the table in 15 minutes! The sauce is totally divine - sticky, sweet, salty and with an inconspicuous burst of warmth from the dark pepper.


  • 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)


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


  1. Whisk together the Sauce ingredients then set aside.
  2. Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.
  3. 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.
  4. 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.
  5. 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 or so until it becomes syrupy - the bubbles will be larger and caramel colour.
  6. 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. Don't overcook the beef - that would be tragic!
  7. Serve immediately with rice.

Read more our recipe : Mushroom Zucchini Lasagna Rolls

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