A wonderful recipe–so delicious–perfect with a bottle of slightly cooled Merlot. We used rump.
From our excellent friend in NZ–thank you!
Sticky Honey-Soy Beef with Ginger & Garlic
Serves 4 | Prep: 15 minutes + marinating | Cooking: 15 minutes
Ingredients
For the beef:
650g rump, sirloin or scotch fillet, cut into bite-sized pieces
1 tbsp neutral cooking oil
1 onion, cut into wedges
1 red capsicum, sliced
1½ cups broccoli florets
2 cloves garlic, finely chopped
2 tsp fresh ginger, grated
2 spring onions, sliced
⅓ cup roasted cashews, optional
1 tbsp sesame seeds, optional
Steamed jasmine rice, to serve
Honey-soy marinade & sauce:
4 tbsp soy sauce
3 tbsp runny honey
1 tbsp oyster sauce
1 tbsp sweet chilli sauce
1 tbsp rice vinegar or fresh lime juice
1 tsp sesame oil
1 large clove garlic, crushed
1 tsp fresh ginger, grated
4 tbsp water
1 tsp cornflour
Method
1.Mix the soy sauce, honey, oyster sauce, sweet chilli sauce, rice vinegar, sesame oil, garlic and ginger together in a bowl.
2.Place the beef in another bowl and pour over half the mixture. Toss thoroughly so all the beef is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours. Keep the remaining sauce separate.
3.When you’re ready to cook, mix the 4 tablespoons water and cornflour into the reserved sauce. Heat a large frying pan or wok until very hot. Add half the oil, then lift half the beef from the marinade and add it to the pan. Cook for around 2–3 minutes, tossing occasionally, until nicely browned but still slightly pink inside. Transfer to a plate and repeat with the remaining beef. Discard the marinade that the raw beef has been sitting in.
4.Add the onion, capsicum and broccoli to the same pan. Stir-fry for 3–4 minutes until the vegetables are just tender but still have some bite. Add the chopped garlic and ginger and fry for another 30 seconds.
5.Pour in the reserved honey-soy sauce and allow it to bubble for about a minute. Return the beef and any juices to the pan. Toss everything together over high heat for another 1–2 minutes, until the sauce becomes thick, dark and glossy and beautifully coats the beef and vegetables.
6.Taste before adding any salt as the soy and oyster sauces should provide plenty. Scatter over the spring onions, sesame seeds and, if using, roasted cashews.
Serve immediately over steaming jasmine rice.
Chef’s tip: For a little heat, add ½–1 teaspoon chilli flakes or a sliced fresh red chilli with the garlic and ginger.