Beef Stir Fry

Last night’s dinner was created from left over fillet steak that I had in the fridge and a couple of extra remaining carrots  from Carrot Cake Cupcakes I made on Tuesday (recipe coming up soon), plus a few other ingredients and it was seriously yummy served over basmati rice – there is just enough left for lunch today.  The base marinade for most of my stir fries is always soy sauce, honey, garlic and ginger with a variation on the veggies, depending on what is in the fridge.

Beef Stir Fry


500g beef fillet cut into thin slices
60ml dark soy sauce
40ml honey
5ml crushed garlic
2.5ml crushed ginger
1/3 cabbage shredded
2 carrots grated
1 large onion sliced


  1. Place the beef, soy, honey, garlic and ginger in a bowl and mix to combine.  Let marinate for 30 minutes, the fillet will soak up all the soy.
  2. Heat a little sunflower or grape seed oil in a wok until very hot, add the beef and stir fry for no longer than 2 minutes.  Remove the beef with a slotted spoon and reduce the liquid left in the wok by half and pour over the meat.
  3. Add a little more oil to the wok, add all the vegetables and stir fry until tender but still crispy and add the beef back and stir into the vegetables to heat through.

18 thoughts on “Beef Stir Fry

  1. Delicious! I love adding honey to stirfries for a little sweetness. Your dish sounds so awesome, and even though I think it’s still technically breakfast time, I am ready to move onto LUNCH! =)

  2. I have not made a stir fry in so long, what a great idea! thanks for sharing your creation, I know my wife will love it! Honey was such a nice addition, I usually use brown sugar, but the honey sounds even better!

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