Honey Pepper Beef Stir Fry


Honey Pepper Beef Stir Fry

Carol Kicinski
Prep Time 10 mins
Cook Time 10 mins
Marinating Time 20 mins
Course Mains
Servings 2


  • 2 tablespoons honey
  • 1 1/2 tablespoons gluten free soy sauce or tamari
  • 1 tablespoons rice vinegar
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon grated fresh ginger
  • 0.5-1 teaspoons coarse ground black pepper
  • 1 cloves garlic minced
  • 1/2 pound top round beef thinly sliced
  • 1.5 tablespoons olive oil, divided use
  • 1/2 purple onion diced
  • 1/2 red bell pepper seeded and thinly sliced
  • 1/2 bunch (3-4) green onions sliced
  • 5-7 ounces snow peas strings removed


  • 3/4 c dry rice
  • 1 c chicken broth
  • pinch sea salt


  • If cooking rice, combine with chicken broth + 1/2 c lightly salted water and cook according to package instructions in a rice cooker or stovetop.
  • Combine the honey, soy sauce, vinegar, fish sauce, ginger, pepper, and garlic in a large mixing bowl. Add the beef, toss to coat and let marinate for 10 – 30 minutes.
  • Heat 2 tablespoons oil in a large skillet or wok over high heat. Add the onion, bell pepper, green onions, and snow peas. Cook, stirring, for 2 minutes or until crisp-tender. Remove the vegetables from the pan.
  • Add another tablespoon of oil, remove the beef from the marinade (save marinade) and add to the hot oil. Cook, stirring for about 3 minutes or until the beef is no longer pink on the outside. Remove the beef from the pan. Add the marinade to the pan and bring to a boil. Add the vegetables and beef back to the pan and cook, stirring for another 1 -2 minutes or until the sauce starts to thicken.
  • Serve immediately over rice, if desired.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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