Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • Mix the Sauce ingredients in a bowl.
  • Heat the oil in a wok or large heavy based skillet over 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 1 minute until just cooked to your liking, then remove into bowl.
  • Turn the heat down to medium high, pour in Sauce - 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.
  • 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!
  • Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!