Honey and Black Peppered Beef Stirfry

It’s summertime in Atlanta, which makes me want to eat lighter with lots of veggies.  One of the easiest ways to cook and retain your veggie nutrients is by cooking with a wok. I love cooking with my wok, as it is easy, fast and I get to use the freshest of ingredients. This beef stir fry has fresh veggies mixed in with sweet honey topped off with a slight kick of black pepper. This was definitely a winner in my household.  There is plenty of sauce in this dish so I served with udon noodles, but you can serve with brown rice as well.


2 tablespoons peanut oil, divided
1 pound round steak, cut into thin strips
2 cloves of garlic, finely chopped
1 bunch of green onions, chopped
10 ounces snow peas
1 1/2 cups mung bean sprouts
2 tablespoons honey
2 teaspoons soy sauce, reduced sodium
2 tablespoons oyster sauce
3 teaspoons black pepper


  • Heat the wok until very hot. Add 1 tablespoon of the oil and swirl it around to coat the side. Stir fry the beef in batches over high heat. Remove and drain on paper towels.
  • Reheat the wok, add 1 tablespoon of the oil and stir-fry the garlic, onion, snow peas, and bean sprouts until softened. Remove from the wok and set aside.
  • Add the honey, soy sauce, oyster sauce and black pepper to the wok. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, or until the sauce thickens slightly.
  • Increase the heat, return the meat and vegetables to the wok, and toss for 2-3 minutes, or until well combined and heated through.
  • Serve with noodles or rice.

Servings: 4

Calories: about 335 per serving.


I used peanut oil for greater flavor, finely chopped the garlic, used green onions instead of a regular onion, snow peas instead of sugar snap peas, and added bean sprouts.

Original Author: Helen Aitken
Original Source: Stir Fry: Tasty Recipes for Every Day (Complete Cookbook Series)