Honey and Black Pepper Steak

Honey and Black Pepper Steak

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4

    • About This Recipe

    “Another one of the quick and delicious meals I would rather make than buy expensive take aways. We reduced the amount of pepper from the original recipe, so feel free to add more if YOU wish.”

    Ingredients

  • 40mloil
  • 500ground steaks, cut into thin strips
  • 1onion, sliced into wedges
  • 300gsugar snap peas
  • 40mlhoney
  • 40mlsoy sauce
  • 40mloyster sauce
  • 1teaspoonof freshly cracked black pepper( the original recipe called for 3 but we found it too peppery)

    • Directions

  • Heat a wok until very hot, then add half the oil, swirling to coat.
  • Fry the beef in batches for about 3 minutes each batch or until browned.
  • Reheat the wok, and add the rest of the oil, and stir fry the onion and peas until softened.
  • Remove.
  • Add the honey, sauces and pepper, bring to the boil and simmer for about 3 minutes to reduce and thicken a little.
  • Return the meat and vegetables to the wok, and toss for about 3 minutes to heat and combine.
  • Serve at once over rice.

    • Reviews

  • “Oh boy! What can I say but try this!I used rump steak and followed the directions as written.Hubby is not that keen on rice but when I asked what he thought, his exact words were B****Y fantastic!A new favourite, thanks Jan!=)”

  • “Very easy and tasted great!40 ml is approx. 3 tbsp.”

  • “I used a New York sirloin instead of round, as I find round is rather tough.The flavors going on here made my mouth want to dance!Delicious meal from start to finish and we will have it again when the urge for take out hits us again!”

  • “I followed the recipe except used the steam bag frozen snap peas and threw them in at the end.My steak was a bit chewy.I think if I made this again I would use shrimp or chicken.I would also add some fresh garlic and ginger.”

  • “This was really good. Ate it for 3 meals straight. I used round steak. I doubled the sauce (kept pepper amount the same) amounts because I like sauce and added fresh garlic and cornstarch to it but I think it would be just fine as written. The snow peas (not a fan of sugar peas) were still a bit crunchy (like I prefer them) and the meat was tender. I did end up having too much sauce so I’ll keep the amounts the same next time and still just add the fresh garlic. Thanks!”

  • “If it makes my husband compliment the chef over and over again- it truly must be a winner!Very simple; I just sliced up a small, thick sirloin, sliced up one onion, used a small bag of frozen broccoli and made my stir-fry from that combination.Served over steamed white rice.I only used 1/2 tsp pepper and was glad that I did because it was peppy enough for us for this first go round- maybe we might try morenext time…and there will be many more times with this dinner!Yum!”

  • “Loved this. Increased the oyster sauce, honey and soy sauce to 60 ml to get more of the delish sauce. Used 2 ts black pepper.”

  • “I love this recipe. I don’t use the oyster sauce and the meat was chicken and was so good. All the family loved. I maded vegetarian too only with veggies was great.”

  • “OMG, that was delicious!I didn’t remember to get US measurements before making this, so I had to just fake it.But I used about 2-3 lbs or top round, a 10 oz package of snap peas, and 1/2 a cup each honey, oyster sauce and soy sauce.I definitely didn’t measure out the oil or the black pepper.The oil I dumped once I was done cooking, and the pepper I used to taste.Both hubby and I loved it.I’ll make it again.And again.”

  • “We were inspired to make this after having a similar named recipe at a local chinese restaurant for lunch (though they used fillet steak), this was different but absolutely delicious and flamoursome.I used 1K of rump steak lightly pounded and cut into squares and doubled the sauce ingredients (though only 1 large onion) and we used 5 teaspoons of freshly cracked pepper (we like our pepper).This is the sort of dish were the flavours come through as your are eating with one bit you get the honey with another the pepper and so on, fully recommended and fluly enjoyed.made as a recipenapp for Aussie/Kiwi Swap # 34Nvember 22009.”

  • “I added mushrooms and doubled the sauce.Poured the sauce over our rice and it was excellent!This will be used in my monthly rotation!”

  • “Loved it!What a great quick after-work meal.I used 2 bunches of green onions rather than the snap peas, and it was delicious.Thank you for posting Jan, please see my rating system.”

  • “Excellent recipe and so easy.I added 1 sliced red pepper just to give it more color.Other than that,I followed the recipe exactly.The sauce is perfect.I didn’t need to adjust anything.Keeper!! Thank you JustJans.”

  • “Fantastic recipe! So easy to make and so delicious. I doubled up the sauce and didn’t change a thing. Thank you so much, this one is a keeper!!”

  • “Oh yum!We loved this.Practically licked the plate clean.I accidentally bought spicy oyster sauce which we ended up liking and I used sirloin steak.After reading all the reviews I thickened the sauce with cornstarch.”

  • “This is pretty good.I used some KC strip steaks we had in the freezer that needed to be used up.I also threw in a few more vegs, some carrot and mushrooms.The sauce did not really thicken up, maybe will add some cornstarch next time.I used the 1 teaspoon of pepper, next time will add another 1/2 teaspoon.This went together fast.I served it with saffron rice, which made it very pretty.Slightly on the sweet side for us.”

  • “The family loved this one. I cooked the veg first. I used sirloin steak instead of round steaks and ensured I stopped cooking it when about 1/2 of the meat was no longer pink. It worked out well. We do like our steaks rare. I didn’t bother with the reduction stage so not to overcook the meat and it was fine. None of the steak ended up pink but it was all tender. I also reduced the pepper to about 1/4 tsp for our sensitive palates.”

  • “Not quite sure on this one.First with the round steak I found the meat tough. Not sure if that is due to the recipe or not. Second, sauce was runny, I think you need to thicken it up a little so it will coat the meat and veggies.”

  • “Fabulous & very easy to make. Very yummy, I served this with a fresh green salad.”

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