This recipe has been a great success over at The Chunky Chef! It has received plenty of wonderful comments from readers – let’s take a look at what some of them have said about it:
MMmmm that honey sauce sounds amazing!! And 15 minutes? Yes, please!!
OH MY!!! This looks so delicious. We love Asian inspired dishes in my household. I can not wait to try this recipe very soon.
For the Sauce:
3 Tbsp soy sauce (I normally use Kikkoman.)
3 Tbsp honey
1½ Tbsp oyster sauce
2 Tbsp Chinese cooking wine (or substitute with Swanson beef stock)
2 Tbsp water
1 tsp sriracha sauce
½ tsp ground black pepper
For the Stir Fry:
1½ Tbsp peanut oil (or vegetable oil)
2 garlic cloves, minced
1 small onion, sliced in half
1 lb flank steak, sliced thinly, across the grain
Combine all sauce ingredients, whisk and set aside.
Add oil to a large heavy skillet and heat over HIGH heat until oil is very hot and smoking slightly. Add onion and garlic to the skillet and saute for 1 minute, careful not to let the garlic burn.
Next, add the sliced flank steak and stir fry for about 1 minute. Slide beef, onion and garlic onto a plate and set aside.
Reduce the heat and add the whisked sauce to the skillet. Cook for 1 minute, until sauce becomes thicker and syrupy.
Add the beef, onion, and garlic back to the skillet. Heat until warmed through and coated in the sauce. Don’t overcook the beef, you don’t want it to become chewy.
Serve sprinkled with sesame seeds and chopped chives/scallions if desired.
Quick tip: Adjust the amount of Sriracha to your liking.
Thanks to The Chunky Chef for this quick and delicious beef stir fry recipe.