How to cook Beef & Honey in Black Pepper Sauce
Welcome to my Asian Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Asian/Chinese recipes.
Ingredients:
1½ Tbsp Peanut Oil
2 Cloves Garlic (finely chopped)
1 Small Onion (thinly sliced)
500g Rump Steak (thinly sliced)
For the sauce:
3 Tbsp Dark Soy Sauce
3 Tbsp Clear Honey
1½ Tbsp Oyster Sauce
2 Tbsp Chinese Cooking Wine or Dry Sherry
2 Tbsp Water
1 Tsp Coarse Black Pepper
Method:
1. Mix together the Sauce ingredients then set aside
2. Heat the oil in a wok over high heat until it is smoking
3. Add the onion and garlic, stir fry for 10 seconds
4. Add the beef and stir fry for 1 minute or until just cooked to your liking, remove onto a plate
5. Turn the heat down to medium
6. Pour the sauce ingredients into the wok and cook for 1 minute or so until it becomes syrupy – the bubbles will be larger
7. Return the beef back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through – 1 minute at most
8. Transfer onto a dish, serve immediately with rice
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