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Easy Beef Stir Fry in a Sticky Asian Sauce Recipe

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3.9 from 65 reviews

This Easy Beef Stir Fry features tender rump steak and colorful vegetables cooked quickly in a sticky, flavorful Asian-inspired sauce made with soy, honey, Sriracha, ginger, and garlic. Ready in 25 minutes, this vibrant stir fry is garnished with fresh spring onions, basil, and coriander, perfect for a healthy, satisfying weeknight dinner served over rice.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Sauce

  • 125 ml Soy Sauce
  • 75 ml Honey
  • 2 tablespoons Sriracha
  • 1 inch piece Fresh Ginger, grated or finely chopped
  • 2 cloves garlic, minced
  • Juice of 1 lime

Stir Fry

  • 2 tablespoons Olive Oil, divided
  • 1 small red onion, thinly sliced
  • 3 bell peppers (red, yellow, orange), sliced
  • 1 courgette (zucchini), chopped
  • 600 g rump steak (skirt steak or stir fry steak), thinly sliced
  • ½ bunch spring onions, chopped
  • ½ bunch fresh basil, chopped
  • ½ bunch fresh coriander (cilantro), chopped (optional)

Instructions

  1. Make the Sauce: In a mixing bowl or measuring jug, combine the soy sauce, honey, Sriracha, grated ginger, garlic, and lime juice. Stir well to blend all the flavors, then set the sauce aside for later use.
  2. Cook the Vegetables: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once hot, add the sliced red onion, bell peppers, and chopped courgette. Stir-fry these vegetables for about 5-7 minutes, until they become golden and tender. Remove them from the skillet and place on a plate, setting aside for now.
  3. Cook the Beef: Return the skillet to medium heat and add the remaining tablespoon of olive oil. Add the thinly sliced rump steak to the pan in a single layer. Cook without stirring for 2-3 minutes to allow browning, then turn the pieces over and cook for another 2-3 minutes until the beef is nicely browned but still tender.
  4. Add the Sauce: Pour the prepared Asian sauce into the skillet with the beef. Allow it to simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens and coats the beef pieces evenly.
  5. Combine and Serve: Return the cooked vegetables to the skillet and toss everything together to coat the vegetables in the sticky sauce. Stir in the chopped spring onions, fresh basil, and coriander for freshness. Serve the stir fry hot over steamed rice, garnishing with extra spring onions and herbs if desired. Divide into 4 bowls for serving.

Notes

  • For best results, slice the beef thinly against the grain to ensure tenderness.
  • You can adjust the spice level by adding more or less Sriracha based on your preference.
  • Serve with steamed jasmine or basmati rice for a complete meal.
  • Fresh herbs like basil and coriander add bright flavor; omit coriander if not preferred.
  • Leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://allyumcooks.com/easy-beef-stir-fry-in-a-sticky-asian-sauce-recipe/