Sticky Honey Garlic Beef – One Pan

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.92 from 12 reviews

Asian food recipes Beef

Cook time Cook time: 10 minutes

Sticky Honey Garlic Beef made in one pan in just 20 minutes, is full of flavor, made with sweet honey, freshly grated ginger and just a dash of spiciness.

We love easy homemade and restaurant-quality dishes like our famous Instant Pot Orange ChickenInstant Pot Mongolian Chicken, and Instant Pot Beef and Broccoli.

Sticky Honey Garlic Beef

Sticky Honey Garlic Beef is such an amazing and easy dish that you can pull together in just 20 minutes. The sauce is so good, sticky and sweet that you will lick your fingers clean. You can add more red pepper flakes for a spicier kick. The fresh ginger adds such refreshing flavor that combines so well with the sweetness from the honey.

The beef is browned to perfection, and after that its simmered in the sauce until it thickens. Serve this delicious homemade dish over rice or noodles with some veggies on the side.

Why You’ll Enjoy This Sticky Honey Garlic Beef:

  • It is easy to make and it takes only around 20 minutes!
  • Restaurant quality dish made easily at home.
  • Also, only one pot to clean, so minimum dishes for you.
  • The dish is packed with amazing flavors and lean protein.
  • In addition, it is perfect for busy weeknights and also for entertaining guests.
  • You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days.

Sticky Honey Garlic Beef Recipe Tips:

  • I like to use flank steak for this recipe, cut it into strips across the grain. Make sure you use high quality and fresh meat.
  • Use freshly grated ginger, it will add amazing flavor to the meal.
  • Also, make sure the oil is hot prior to frying. The best way to test if the oil is hot, add a small piece of beef into it. It should sizzle right away. This way you know it’s ready to fry.
  • You can use more or less garlic in this recipe, based on your preference.
  • Red pepper flakes – you can use more if you would like the meal to be spicier.
  • If you don’t have sesame oil on hand, use canola or vegetable oil.
  • Similarly, if you don’t have hot Chinese mustard on hand, you can skip it.
  • Worcestershire sauce will enhance the beef flavor, I recommend using it.
  • The Sticky Orange Beef is best served over rice with veggies on the side.

What is best to serve with Sticky Honey Garlic Beef?

What wines pair well with this dish?

  • A nice, fruity red wine such as Zinfandel or Syrah will pair nicely with the flavors in this beef dish.
  • If you’re looking for a white option, Riesling or Pinot Grigio are always great matches for bold, somewhat spicy dishes.

How to Store it?

  • Fridge: If you have leftovers, transfer them to an airtight container, and properly seal. Then, store in the fridge for up to 4 days. Best to reheat prior to serving. 
  • Freezer: Before freezing it, ensure the dish is completely cool. Then, transfer to a freezer-proof dish, and freeze for up to 3 months. 
Sticky Honey Garlic Beef

Sticky Honey Garlic Beef

Sticky Honey Garlic Beef made in one pan in just 20 minutes, is full of flavor, made with sweet honey, freshly grated ginger and just a dash of spiciness.
4.92 from 12 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 265kcal
Author: Catalina Castravet

Ingredients

  • 1 lb flank steak
  • 1 tablespoon sesame oil
  • 1/4 cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon hot Chinese mustard
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon garlic minced
  • 1/4 cup honey

Garnish:

  • Green onions sliced
  • Sesame seeds

Instructions

  • Slice the flank steak into 2 inch chunks or into longer, thinner strips across the grain.
  • In a medium bowl, whisk together: soy sauce, Worcestershire sauce, grated ginger, hot Chinese mustard, red pepper flakes, minced garlic and honey. Whisk to combine and set aside.
  • Add sesame oil to a medium cast iron pan over medium-high heat.
  • Once the oil starts to simmer, add the sliced flank steak in one layer. Let it brown nicely for 1-2 minutes without turning it, after that, using tongs to turn beef on the other side to brown for another 2-3 minutes.
  • Reduce heat to low-medium and add the sauce to the pan. Stir to combine and let the sauce simmer on low heat for about 5 minutes until it reduces in about half and it creates a sticky glaze.
  • Serve the beef over rice. Garnish with chopped green onions and sesame seeds.

Nutrition

Calories: 265kcal | Carbohydrates: 19g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 929mg | Potassium: 462mg | Fiber: 0g | Sugar: 18g | Vitamin A: 35IU | Vitamin C: 0.8mg | Calcium: 31mg | Iron: 2.4mg
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Comments

Leave a reply

Mary

Fast , easy and tastes great. Added sauteed onions and peppers and used low sodium soy. Served over jasmine rice with steamed broccoli side. Sorry Chinatown this is my new favorite beef and broccoli.

Reply

Mark

Is there a substitute for the hot mustard? Like a sauce or paste?

Reply

any hot sauce that you enjoy will work

Reply

Gwyn Jones

Can I use English mustard as a substitute? Cooking this tonight - sounds delish 🤗😋

Reply

Yes, you can, it will work great!

Reply

Carol

How wide do you cut the strips?

Reply

about one inch

Reply

Carol

So frustrated with reviews from people who think “it looks amazing”, but they’ve never made it. Anyway, I actually made this, and it turned out pretty good. I did have some trouble getting it to thicken but I just added a smidge of cornstarch. Overall worth the effort.

Reply

Maricel Fulgado

lol. i agree.

Reply

Lindi Malan

I made this tonight and it was delicious. A tad salty from the soya sauce, but a hit none the less!! I omitted the mustard as I didnt have any. And it worked perfectly.

Reply

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