Honey Garlic Beef Stir-Fry

by Jonathan Cheung

Inspired by tender grass fed Alberta raised beef, Jonathan created this easy stir-fry meal.

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  • 2 cups / 500mL Dainty Jasmine rice

Honey Garlic Sauce

  • 2 tbsp Soy Sauce
  • 2 tbsp Honey
  • 1 tbsp Brown Sugar
  • 4 cloves Garlic, minced fine
  • 1 tbsp Rice Vinegar
  • 2 tbsp Water
  • 1 1/2 tsp Cornstarch


  • 4 tbsp Vegetable Oil
  • 2 tsp. Ginger, peeled and chopped fine
  • 450g Top Sirloin Steak, sliced thin
  • 1 cup / 250mL Sugar Snap Peas, trimmed
  • 1 medium Carrot, peeled and sliced thin
  • 4 Green Onions, trimmed and sliced
  • 1 tbsp Toasted Sesame Seeds



Start cooking your Jasmine rice, in your rice cooker or on stovetop, according to package directions.


In a small bowl, whisk together all the ingredients for the Honey Garlic sauce. Set aside.


Heat a wok (or a large sauté pan) over high heat. Add 2 tbsp. of the oil. When hot, add the ginger and the beef. Do not stir initially, allow to sit undisturbed for 2 minutes, then stir. The key is to retain a high temperature by not stirring too much. Cook the beef for 3-4 minutes, or until mostly cooked through. Remove from the wok and set aside.


Wash and dry the wok, return to high heat. Add the remaining 2 tbsp of oil. When almost smoking, add the vegetables and repeat the same process as with the beef. When the vegetables are hot to the touch, add the reserved beef and pour in the sauce.


Bring to a simmer to allow to thicken. If you find it is a touch too thick, add a splash of water.


Serve over the cooked Jasmine rice with a sprinkling of sliced green onions and toasted sesame seeds.

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