Easy Beef Stir Fry In A Sticky Asian Sauce

Here’s a streamlined, user-friendly version of your Easy Beef Stir Fry in a Sticky Asian Sauce recipe:

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

For the Sauce

½ cup (125 ml) soy sauce

⅓ cup (75 ml) honey

2 tbsp Sriracha

1-inch piece of fresh ginger, grated

2 cloves garlic, minced

For the Stir Fry

2 tbsp olive oil, divided

3 bell peppers (red, yellow, orange), sliced

1 courgette (zucchini), chopped

1 ⅓ lb (600 g) rump steak, thinly sliced

½ bunch spring onions, sliced

½ bunch fresh basil, torn

Instructions

1. Prepare the Sauce: In a bowl, mix soy sauce, honey, Sriracha, ginger, and garlic. Set aside.

2. Cook the Vegetables: Heat 1 tbsp olive oil in a skillet over medium heat. Add bell peppers and courgette. Stir-fry for 5-7 minutes until golden and tender. Remove and set aside.

3. Cook the Beef: Add the remaining 1 tbsp olive oil to the skillet. Place sliced steak in a single layer and cook for 2-3 minutes on each side until browned.

4. Combine: Pour the sauce over the beef in the skillet. Simmer for 5 minutes until the sauce thickens and coats the beef. Add the vegetables back into the skillet, tossing to coat with the sauce. Stir in spring onions and basil.

5. Serve: Serve hot over rice, garnishing with extra spring onions and basil if desired.

Chef’s Tips

Tenderizing: Marinate beef in a mix of egg white, cornstarch, and rice wine for extra tenderness.

Blanching: Quickly blanch broccoli or snap peas if substituting courgette.

Spice Control: Adjust Sriracha for a milder or spicier sauce.

Storage

Refrigeration: Keep in an airtight container for up to 3 days.

Freezer: Freeze for up to 2 months.

Reheating: Reheat on the stovetop or microwave, stirring halfway.

Enjoy this flavorful stir fry for a quick, satisfying meal!