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┬ámetallic 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.




20 min


1 hr 30 min


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