Description

A quick and satisfying 30-minute beef stir fry with tender rump steak, crisp vegetables, and a rich honey-garlic-ginger sauce, finished with a spicy kick from Sriracha. Perfect served over rice.

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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Instructions

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 1 tbsp 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 the remaining 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.

Notes

Swap rump steak with flank or sirloin for variation.
Use any vegetables like broccoli, snow peas, or mushrooms.
Enhance flavor with toasted sesame oil or sesame seeds.
Adjust Sriracha or add chili flakes for preferred spice level.
Store leftovers in fridge up to 3 days; reheat gently.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 10g
Sodium: 720mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 32g
Cholesterol: 70mg