The Ultimate Beef Stir Fry In A Sticky Asian Sauce
This easy beef stir-fry recipe is quick and easy to make with any vegetable you like! Lean tender rump steak, fresh ginger, garlic, and Sriracha add a kick of heat.
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Servings: 4
Ingredients
For the sauce
- 125 ml Soy Sauce
- 75 ml Honey
- 2 tablespoons Sriracha
- 1 inch piece Fresh Ginger
- 2 cloves garlic, minced
For the Stir Fry
- Olive Oil
- 3 bell peppers Red, yellow, orange
- 1 courgette, chopped
- 600 g rump steak, skirt steak, stir fry steak
- ½ bunch spring onions
- ½ bunch fresh basil
Instructions
- To make the sauce combine the soy sauce, honey, sriracha, ginger and garlic in a mixing bowl or measuring jug.
- Heat 1 tablespoon of olive oil in a large non stick skillet over a medium heat. When the oil is hot, add the pepper and courgette. Fry until golden and tender. Remove from the pan and place on a plate. Set aside.
- Return the skillet to the heat and add another tablespoon of oil. Add the sliced steak and cook without turning for 2-3 minutes. Turn and cook undistrubed for another 2-3 minutes. Pour the sauce into the pan and simmer for about 5 minutes, until the sauce has thickened and coats the beef. Add the peppers and courgette back in and toss to coat in the sauce.
- Stir in the spring onions and the basil.
- Divide the rice into 4 bowls and spoon over the beef and peppers. Serve with extra spring onions and basil.
Notes
- You can prepare the ingredients ahead of time. Slice the veggies and keep them in separate containers.
- Store any leftover sauce in an empty jam jar and add to fried rice or noodles for a quick meal.
- Be sure to slice your steak across the grain to ensure it stays tender.
Nutrition
Calories: 317kcal | Carbohydrates: 25g | Protein: 38g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 92mg | Sodium: 2014mg | Potassium: 921mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2903IU | Vitamin C: 128mg | Calcium: 67mg | Iron: 4mg
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