Cooking Tips
Honey Garlic Beef Stir-Fry with Bell Peppers & Onions
Juicy beef strips tossed with colorful bell peppers, sweet onions and a glossy honey garlic sauce — a fast, bold weeknight stir-fry.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This stir-fry is all about speed and contrast: beef seared hard so it stays juicy, peppers and onions cooked just long enough to stay bright and a little crisp, and a honey garlic sauce that turns glossy and clings to everything. Soy, oyster sauce and a touch of chili give it a savory-sweet depth that makes plain rice taste like part of the dish.
Ingredients
For the beef stir-fry: 600 g boneless beef sirloin, cut into bite-sized pieces; 2 tbsp vegetable oil; 1 large red bell pepper, sliced; 1 green bell pepper, sliced; 1 large onion, cut into chunks; 3 garlic cloves, minced; 1 tbsp fresh ginger, minced; 2 green onions, sliced; ½ tsp black pepper; ½ tsp salt, or to taste.
For the honey garlic stir-fry sauce: ¼ cup soy sauce; 3 tbsp honey; 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tbsp brown sugar (optional); ½ tsp red chili flakes; 1 tbsp cornstarch; ¼ cup water.
For garnishing: 2 tbsp sesame seeds; 2 tbsp green onions, finely chopped; 1 tbsp fresh cilantro, chopped; ½ tsp red chili flakes (optional).
Method
Whisk together all the sauce ingredients, including the cornstarch and water, and set aside.
Heat the vegetable oil in a large wok or pan over high heat until just smoking. Sear the beef in a single layer, without stirring, for 2 minutes per side until browned. Remove and set aside — work in batches if needed.
In the same pan, stir-fry the peppers and onion chunks over high heat for 3–4 minutes until just tender with a little bite left.
Add the garlic and ginger and stir for 30 seconds until fragrant.
Pour in the sauce and stir for 1–2 minutes until it bubbles and thickens into a glossy coating.
Return the beef to the pan with the sliced green onions and toss for 1 minute so every piece is coated. Serve immediately, scattered with sesame seeds, green onions, cilantro and extra chili flakes if you like.
Cooking Tips
A ripping-hot pan and beef in a single layer are everything — crowded beef steams instead of searing.
Have everything prepped before the pan gets hot; a stir-fry moves too fast to chop as you go.
Keep the peppers slightly crisp — they soften fast, and the contrast with the tender beef is the point.
Frequently asked questions
Why is my stir-fry sauce thin?
The cornstarch needs a full boil to thicken — let the sauce bubble for a minute or two, stirring, and it will turn glossy and cling to the beef.
Can I use a cheaper cut than sirloin?
Yes — any tender quick-cooking cut works; slice it thinly against the grain so it stays tender, and avoid stewing cuts, which need slow cooking.