Name: Easy Beef Stir Fry In A Sticky Asian Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 tbsp soy sauce; 2 tbsp honey; 1-2 tsp Sriracha (adjust to taste); 1 tbsp fresh ginger, minced or grated; 2 cloves garlic, minced; 2 tbsp olive oil; 2 bell peppers, sliced; 1 courgette, sliced or chopped; 500g rump steak, thinly sliced; 2 spring onions, sliced; Handful fresh basil, torn

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Short description

I present a quick and satisfying 30‑minute beef stir fry, featuring tender rump steak, crisp bell peppers, courgette, and a rich honey‑garlic‑ginger sauce with a spicy kick from Sriracha. It’s sticky, flavorful, and perfect over rice.

Easy Beef Stir Fry In A Sticky Asian Sauce

Why You’ll Love This Recipe

I love how easy this recipe is—I can have dinner ready in under half an hour. The sweet‑savory sauce with honey and soy hits all the right notes, while the ginger and Sriracha add an irresistible zing. It’s versatile too: I can swap in whatever veg I have and still end up with a mouthwatering stir fry every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Soy sauce
Honey
Sriracha
Fresh ginger (minced or grated)
Garlic (minced)
Olive oil
Bell peppers (sliced)
Courgette (sliced or chopped)
Rump steak (thinly sliced)
Spring onions (sliced)
Fresh basil (torn)

directions

Prepare the ingredients: Slice bell peppers and courgette, thinly slice the rump steak, mince garlic, and grate ginger.
Make the sauce: In a bowl, whisk together soy sauce, honey, Sriracha, ginger, and garlic.
Cook the vegetables: Heat olive oil in a skillet or wok over medium heat. Stir‑fry the bell peppers and courgette until tender and lightly browned, about 5–7 minutes. Remove from the pan.
Cook the beef: Add a bit more oil, then the sliced steak. Cook without stirring for 2–3 minutes to sear, then flip and cook another 2–3 minutes until browned.
Add the sauce: Pour the sauce into the pan and let it simmer around 5 minutes until it thickens and coats the beef.
Combine and finish: Return the veggies to the pan and toss everything together. Stir in spring onions and basil.
Serve: Spoon over rice and garnish as desired.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes swap the rump steak for flank steak or sirloin if I have it on hand.
I can switch the courgette and peppers for broccoli, snow peas, carrots, or mushrooms.
For a nutty twist, I’ll toss in some toasted sesame oil or sprinkle toasted sesame seeds on top.
I adjust the heat by adding more or less Sriracha, or by stirring in some chili flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave gently or warm in a skillet over medium heat until everything is heated through. If the sauce thickened too much, I add a splash of water or broth to loosen it.

FAQs

What cut of beef works best for this stir fry?

I prefer rump steak because it’s flavorful and tender when thinly sliced, but flank or sirloin also work beautifully.

Can I make this recipe gluten‑free?

Yes—just use tamari or a certified gluten‑free soy sauce in place of regular soy sauce.

Can I prep this ahead of time?

Absolutely—I can slice the beef and vegetables the day before and store them in sealed containers in the fridge, so cooking is a breeze when I’m ready.

How spicy is the sauce?

It has a mild to medium kick from the Sriracha. I control the heat by adding more or less to suit my taste.

Can I freeze the leftovers?

I don’t recommend it because the vegetables can become mushy when frozen and reheated. It’s best enjoyed fresh or refrigerated.

Conclusion

I’m always impressed by how this beef stir fry delivers big flavor with minimal effort. With its sticky, zesty sauce and fresh vegetables, it’s a weeknight hero that I feel great about serving. Whether I stick to the original or mix in different veggies or beef cuts, it never disappoints. Give it a try—I think it’ll become a favorite in your meal rotation too!