Honey and Black Pepper Steak


Kitchen Notes
When hunting for amazing honey recipes we look for ones that are sure to be a slam-dunk, five-star review.   This recipe was an exception for me, as I wasn’t sure at all it was going to please my pallet and very nearly didn’t give it the green light.  I’m so glad I gave it a chance, because after having this for dinner last night it has been added to the official rotation of loved recipes.  Honey, onion, veggies, pepper, sauce and steak are all very simple ingredients, but when combined they were described as, “9 out of 10”, “best honey recipe yet,” and “please finish taking the picture so I can have seconds.”

Trust me on this honey recipe– it’s easy, relatively quick and your friends and family will love it. We made this with Buckwheat honey due to its stronger honey flavor, but feel free to experiment with other floral varieties. Next time I make this I’m going to turn it up a notch and use some Habanero Honey. Enjoy! Makes four servings.


  • 17 ounces round steak, cut into thin strips
  • 1 onion, sliced into wedges
  • 10 ounces asparagus, sliced into thirds
  • 3 tablespoon oil, divided
  • 3 tablespoon honey
  • 3 tablespoon soy sauce
  • 3 tablespoon oyster sauce
  • 1 teaspoon fresh cracked black pepper


  1. Heat wok or skillet with half the oil, swirling to coat
  2. Fry the beef in batches for about 3 minutes or until browned
  3. Remove beef and set aside
  4. Add the rest of the oil, reheat, and stir fry the onion and the asparagus until softened
  5. Remove veggies and set aside
  6. Add the honey, sauces and pepper, bring to a boil for about 3 minutes to reduce and thicken a bit
  7. Return the meat and vegetables to the wok to reheat and combine with sauce, tossing for about 3 minutes
  8. Serve at once over rice

Honey and Black Pepper Steak by JustJanS.

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