Beef Stir Fry with Honey and Black Pepper Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick Chinese beef stir-fry coated in a sticky-sweet honey and black pepper sauce with garlic and onions. Umami-rich from soy and oyster sauce with a subtle peppery heat. Restaurant-quality results in 15 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 1/2 tbsp soy sauce ((Note 1))
- 3 tbsp honey
- 1 1/2 tbsp Oyster sauce ((sub Hoisin))
- 1 1/2 tbsp Chinese cooking wine (, Mirin or dry sherry (Note 2))
- 2 tbsp water
- 1 tsp coarsely crushed black pepper ((or 1/2 tsp normal ground black pepper))
- 2 tbsp peanut oil ((or vegetable or canola oil))
- 1 garlic clove (, finely minced)
- 1/2 onion (, peeled and sliced)
- 500g/1 lb thinly sliced tenderloin, flank, sirloin/Porterhouse/strip, (or any other cut of steak suitable for stir frying (Notes 3))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 826mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 518mg
- Calcium
- 17mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 826MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.