Name: Easy Beef Stir Fry in a Sticky Asian Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 125 ml (½ cup) Soy Sauce; 75 ml (⅓ cup) Honey; 2 tablespoons Sriracha; 1-inch piece Fresh Ginger, grated; 2 cloves garlic, minced; Juice of 1 lime; 2 tablespoons Olive Oil; 1 small red onion, thinly sliced; 3 bell peppers (red, yellow, and orange), sliced; 1 courgette (zucchini), chopped; 600 g (1⅓ lb) rump steak, thinly sliced; ½ bunch spring onions, chopped; ½ bunch fresh basil, chopped; Optional: ½ bunch fresh coriander (cilantro)

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This easy beef stir fry is the perfect quick and flavorful dinner, made with tender rump steak, fresh bell peppers, and onions. The combination of honey, garlic, and ginger in the sauce delivers a perfect balance of sweet, savory, and spicy flavors. Ideal for busy weeknights, this dish comes together in just 30 minutes, making it both delicious and time-efficient.

Easy Beef Stir Fry in a Sticky Asian Sauce

Why You’ll Love This Recipe

If you’re craving a meal that’s both fast and bursting with flavor, this beef stir fry is sure to satisfy. The dish features tender strips of beef in a rich and sticky Asian sauce made from soy sauce, honey, garlic, ginger, and a touch of Sriracha. It’s incredibly customizable, so you can adjust the heat or swap out the vegetables for whatever you have on hand. The stir fry is not only delicious but also packed with protein and vegetables, making it a balanced and nutritious option for any meal.

Ingredients

For the sauce:

125 ml (½ cup) Soy Sauce
75 ml (⅓ cup) Honey
2 tablespoons Sriracha
1-inch piece Fresh Ginger, grated
2 cloves garlic, minced
Juice of 1 lime

For the stir fry:

2 tablespoons Olive Oil
1 small red onion, thinly sliced
3 bell peppers (red, yellow, and orange), sliced
1 courgette (zucchini), chopped
600 g (1⅓ lb) rump steak, thinly sliced
½ bunch spring onions, chopped
½ bunch fresh basil, chopped
Optional: ½ bunch fresh coriander (cilantro)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Sauce: In a mixing bowl or measuring jug, combine the soy sauce, honey, Sriracha, grated ginger, minced garlic, and lime juice. Stir well and set aside.
Cook the Vegetables: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once the oil is hot, add the onion, bell peppers, and courgette (zucchini). Stir-fry for about 5-7 minutes until the vegetables are golden and tender. Remove from the skillet and set aside.
Cook the Beef: Return the skillet to the heat and add the remaining tablespoon of olive oil. Add the sliced beef to the pan and cook without turning for 2-3 minutes, then flip and cook for another 2-3 minutes until the beef is browned.
Add the Sauce: Pour the prepared sauce over the beef and let it simmer for about 5 minutes, allowing the sauce to thicken and coat the beef.
Combine and Serve: Add the cooked vegetables back into the skillet and toss everything together in the sauce. Stir in the chopped spring onions and basil. Serve the stir fry over rice and garnish with extra spring onions and herbs if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Vegetables: Feel free to swap the courgette with broccoli, snap peas, or any other vegetable you like.
Protein: You can replace the beef with chicken or tofu for a different protein option.
Spice Level: Adjust the amount of Sriracha based on how spicy you like your stir fry.
Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
Sauce: Substitute hoisin sauce for honey to create a different flavor profile in the sauce.

Storage/Reheating

Storage: Store leftover stir fry in an airtight container in the fridge for up to 3 days.
Freezing: For longer storage, place the stir fry in a freezer-safe bag or container and freeze for up to 2 months.
Reheating: To reheat, warm the stir fry in a skillet over medium heat for 5-7 minutes or microwave on medium for 2-3 minutes, stirring halfway through.

FAQs

How can I make this recipe spicier?

You can increase the amount of Sriracha in the sauce or add some red pepper flakes to elevate the spice level to your liking.

Can I use a different cut of beef?

Yes, you can use flank steak, sirloin, or skirt steak instead of rump steak. Just ensure the meat is thinly sliced for quick cooking.

Can I substitute the vegetables?

Absolutely! If you don’t have courgette, you can swap it out for broccoli, snap peas, or mushrooms for variety.

Is this recipe suitable for meal prep?

Yes, this stir fry is perfect for meal prep! Just store it in individual containers and reheat it when ready to eat.

Can I make this recipe gluten-free?

Yes, simply use tamari instead of soy sauce for a gluten-free version of this stir fry.

Can I make the sauce in advance?

Yes, you can prepare the sauce ahead of time and store it in an airtight container in the fridge for up to a week.

How do I get the beef to stay tender?

Slicing the beef against the grain ensures it stays tender. Additionally, avoid overcooking it to prevent it from becoming tough.

Can I use frozen vegetables?

While fresh vegetables work best, you can use frozen vegetables in a pinch. Just be sure to cook them thoroughly before adding them to the stir fry.

Can I serve this dish without rice?

Yes, you can serve this stir fry with noodles, quinoa, or even on its own if you’re looking to reduce carbs.

Can I make the stir fry vegetarian?

Yes, replace the beef with tofu for a vegetarian option. Press the tofu beforehand to remove excess moisture for a better texture.

Conclusion

This easy beef stir fry with a sticky Asian sauce is a perfect weeknight dinner option that’s both flavorful and quick to prepare. With tender beef, vibrant vegetables, and a sweet and spicy sauce, it’s sure to become a favorite in your household. Whether you stick to the classic recipe or experiment with variations, this dish is versatile, satisfying, and delicious every time.