User Review
4.33 (3 votes)

Ching He Huang’s chunky black pepper honey beef

"This is super-quick to make – you can have all the ingredients pre-prepped and just wok it up at the last minute so that it’s piping hot. I promise you this will be a winner with your family and friends."

Serves 4

Prep Time 15 min

Cooking Time 5 min


  • 500g sirloin steak, cut into 5mm-thick cubes
  • 1 tbsp reduced-salt soy sauce
  • 2tsp rapeseed oil
  • 1 garlic clove, crushed
  • 2 large white onions, cut into 5mm-thick chunks
  • 1 tbsp shaohsing rice wine or dry sherry
  • 2 red peppers, deseeded and cut into 5mm-thick chunks
  • Small handful fresh coriander leaves, to garnish
  • 2 x 250g pouches ready to heat jasmine rice, heated, to serve

For the sauce

  • 100ml cold chicken stock
  • 1 tbsp oyster sauce
  • 1 tbsp reduced-salt soy sauce
  • 1 tsp dark soy sauce
  • 120g runny honey
  • 1 tbsp cornflour


  1. Put the beef in a bowl with some freshly ground black pepper and the soy sauce and mix well. Put all the ingredients for the sauce into a small jug with some freshly ground black pepper and stir to mix well.
  2. Heat a wok over a high heat until smoking, add the rapeseed oil and give it a swirl to coat the bottom of the pan. Add the garlic and cook for a few sec, then add the onions and stir-fry until translucent. Add the beef chunks and sear on one side for 20 sec, then flip the meat over and cook until done to your liking. Season with the rice wine or dry sherry. Add the red peppers and toss for 30 sec until slightly softened. Remove the beef, onions and red peppers and set aside on a plate.
  3. Pour the sauce into the wok and reduce until sticky. Quickly return the beef and vegetables to the wok and gently toss together until well coated in the sauce. Garnish with the coriander and serve with the hot jasmine rice.

Nutrition per serving

Read more on how we calculate nutrition.
539kcals 35g 8g 2g 4g 32g 2g 61mg 76g 3mg

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