Asian Beef with Honey and Soy


  • 2 lbs chuck steak, cut into 1 inch cubes
  • 4 tbs dark soy sauce
  • 2 tbs honey
  • 1 tbs rice vinegar
  • 3 tbs oil
  • 4 garlic cloves, chopped
  • 8 spring onions, sliced on a bias
  • 1 tbs fresh ginger, grated
  • 2 star anise
  • 1/2 tsp ground cloves
  • 1 and 1/2 cups beef stock
  • 1/2 cup red wine
  • scallions, sliced on a bias for garnish
  • Place the meat in a non metallic dish.
  • combine the soy sauce, honey and vinegar in a small bowl, then pour over the meat. Cover and marinate for several hours or overnight.
  • Drain and reserve the marinade and pat the meat dry.
  • Place 1 tbs of the oil in a saucepan and brown the meat in batches, adding a little more oil if necessary.
  • Remove the meat, then add the remaining oil and fry the garlic, spring onions, ginger, star anise and cloves for 1-2 minutes or until fragrant.
  • Return all the meat to the pan and add the reserved marinade, stock and wine.
  • Bring the liquid to the boil, then reduce to a simmer and cook, covered, for 1 and 1/4 hours, then cook uncovered for another 15 minutes or until the sauce is syrupy and the meat is tender.
  • Garnish with sliced scallions.
  • Serve with rice.

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