Recipe video above. Copycat of restaurant style Chinese Beef with Honey and Black Pepper Sauce. Very fast and easy to make - it's on the table in 15 minutes! The sauce is absolutely divine - sticky, sweet, salty and with a subtle burst of heat from the black pepper.
Recipe by Nagi | RecipeTin Eats on November 4, 2019
Prep time: PT10M
Cook time: PT5M
Total time: PT15M
Rating
4.97 stars (176 reviews)
Keywords
beef stir fry, honey pepper sauce, stir fry sauce
Ingredients
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))
Categories
Stir Fry
Cuisine
Chinese
Steps
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!
Nutitrion
Serving Size: 178 g
Calories: 473.68 kcal
Carbohydrates: 16.02 g
Protein: 24.21 g
Fat: 34.34 g
Saturated Fat: 12.39 g
Cholesterol: 87.5 mg
Sodium: 876.12 mg
Sugar: 13.77 g
Reviews
Melina on 2026-03-15 (5 stars): I've followed your baking recipes in the past and they've always turned out amazing. It felt right to try one of your recipes to cook something for the first time. I admit that I was a bit ambitious when I chose this recipe, because of the stir fry, but your directions are easy to follow and full of tips. The food was delicious and I am so proud I didnt burn anything. Thank you!!
Nati on 2026-02-23 (5 stars): I love this cooking repicpe ,
Yummy!
Delicious and Easy to prepare
Thank you Ms. Nagi
Nati on 2026-02-23 (5 stars): I love this cooking repicpe ,
Yummy!
Delicious and Easy to prepare
Thank you Ma Nagi
Jeff on 2026-02-23 (5 stars): This was so incredibly good. Definitely no leftovers. Thank you.
Maryann on 2026-02-19 (5 stars): Love this recipe!! Another one of my go to recipes, my family loves this and so do I! So easy to make, thank you Nagi!!!❤️
MO on 2026-02-15 (4 stars): I like the flavor of this recipe and have made it maybe 5x already. However the sauce is always a little watery and isn’t “intense” like described. Should I cook the sauce down into a glaze instead of a syrupy sauce? I cook it longer than the minute listed already. It feels almost right but not perfect.
Kirstie Mastronardi on 2026-01-06 (5 stars): This was so easy and delicious. A new regular in our house. Even though i made a mistake cooking the sauce it was still delicious. Love a recipe that is forgiving.
Hannah on 2025-09-16 (5 stars): The perfect dinner recipe, easy to do and tasted delicious. Used pork tenderloin instead and turned out just as good. Added more pepper and a little ssamyang sauce for a little for kick. Will save this recipe for sure
Ai on 2025-08-11 (5 stars): I made a mistake and didn't let the sauce get to proper syrup-consistency. Regardless, it was delicious. Will make again.
Sondra Turnbull on 2025-08-09 (5 stars): Delicious! Leftovers the next day were just as good. I used gravy beef tenderized with baking soda as recommended and it worked well.
Noeleen on 2025-06-29 (5 stars): One of our fave on rotation dinners & I do it with velvetted chicken instead of beef of sometimes. Love adding green & red capsicum & throw some thinly sliced broccoli in there too. Love this site so much x
Caragh on 2025-06-16 (5 stars): Super simple recipe. But really delicious. I double the sauce, and serve with hoiken noodles as well as adding a few veggies that are stir fried.
Chris on 2025-06-14 (5 stars): Easy to serve sizzle at home! We bought a cast iron sizzling plate on a wooden base from our local Asian store and heat it over a gas ring whilst the food is cooking, then add the food to it just before serving.
Mia on 2025-05-07 (5 stars): This was amazing! Doubled the sauce since we added broccoli and snap peas. Thanks Nagi ❤️
Kirsty K on 2025-04-13 (5 stars): Oh my! What an incredible dish! It's quick, easy and tasty! I used rump, and added some veggies, so doubled the sauce. Found it was a little runny, so just mixed some corn flour with the sauce to thicken a little.
Superb! Will be adding to my rotation.
Lucia on 2025-03-13 (5 stars): How do you asians get the oyster sauce out of the bottle? I love all recipes with it but it doesn’t flow out, I’ve stopped putting it in the fridge, but it still doesn’t come out easily & I’ve tried different brands of it, there must be a secret to it.
Gary on 2025-02-23 (5 stars): I made this recipe, doubled it with a cake of bean curd and let me just tell you Mam', it was AMAZING.
Thank you for the recipe!
Christine S. on 2024-10-25 (5 stars): Where have you been all my life! My family just discovered you this week and have been a big hit. This is just one of the many meals we made this week. So easy and flavorful.
Melinda ATHERTON on 2024-08-24 (5 stars): This is an awesome quick dinner! I cooked some boiled rice in my Thermomix and steamed some green beans to go with this fast and simple dinner. 10/10!
