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Chinese Beef or Chicken in Black Pepper Sauce

One of my favourite Chinese dishes this is made similar to how you will get it in Hong Kong rather that the msg filled version most people are used to here in Ireland.

The addition of the honey means the sauce coats the beef with a lovely stick sauce that will make your mouth water.


Never ever buy “Stir Fry Beef” as it is usually made up of a mix of cuts and can be  very tough. If you want a proper dish then go for Striploin, Fillet, Rump or Rib Eye steak. This will ensure the meat is tender and delicious.

Check out my 30 second video to see how to slice an onion for this recipe. 





500g steak, sirloin, fillet rib eye or rump. Or 4 Chicken Fillets

1/2 red pepper, sliced

1 red onion or a regular one will do

2 garlic cloves chopped

5 spring onions, sliced into 1 inch pieces

3 tbsp of walnut oil, vegetable oil or sunflower oil… NOT OLIVE OIL it won’t get hot enough to stir fry.


3 tbsp light soy sauce, dark will not do

3 tbsp honey

2 tbsp oyster sauce

50ml water

1.5 tbsp chinese rice wine or sherry or dissolve 1/2 chicken or veg stock cube in 75 ml boiling water and use 2 tbsp of this

2 tbsp coarse ground black pepper



Mix all the sauce ingredients together and set to one side. TIP… lightly coat a measuring spoon in oil then use this for the honey. The oil will make the honey slide off the spoon with no mess.


Slice the beef or chicken into evenly sized strips


Heat the oil in a wok or deep pan, you want it really hot.


When the oil is smoking hot, carefully place the beef or chicken in the pan and flash fry for about 2 minutes if using steak or 4 -5 if using chicken. Remove from the pan and set to one side.


Clean the pan and do the same with the veggies.


Clean the pan again then add the sauce and cook until it reduces to a sticky caramel like substance.


Add the beef or chicken and veggies to the sauce on the pan and mix really well over the heat for about 2 minutes until the sauce coats the meat. Check to ensure the chicken is cooked if using it by cutting into a piece.


Serve with boiled rice and enjoy

    • Niallo
    • 19th February 2017

    You should always bang some sesame seeds on this,lovely stuff dude,thanks

    • Ann
    • 19th February 2017

    What can I use as a substitute for oyster sauce please?. Am fish. Thanks

      • Liam Boland - BiaMaith Chef
      • 20th February 2017

      Vegetarian mushroom sauce is often used as a substitute. You will find it in Asian stores or look on Amazon if you don’t have one near you.

    • Cliona
    • 21st February 2017

    Could I use sesame oil

      • Liam Boland - BiaMaith Chef
      • 24th February 2017

      No, it will burn.Sesame oil is more a condiment than for cooking.

    • gormal
    • 25th February 2017

    I didn’t think you could feed 2 people with 1 200g fillet steak. Thanks to this recipe you can and it was wonderful. This is the perfect fast food. Not even a takeaway is this fast!
    Delivered on all it’s promises, the fillet slices were so tender and the sauce is enough to make you lick the plate!!

    • Michael2368
    • 26th February 2017

    Tried this recipe it was fantastic used apple juice as an alternative for the chinese rice wine.

  1. Reply

    Her there, Is the Chinese rice wine same as rice wine vinegar? I couldn’t find the rice wine ??

      • Liam Boland - BiaMaith Chef
      • 26th February 2017

      Hi Catherine, It isn’t I’m afraid. They are totally different things. Use stock or sherry if you have it which is the closest you will get to it. One person commented below that she used apple juice and it worked great for him.

    • Maura wall
    • 28th February 2017

    I just happened to buy a bottle of regular soy sauce the other day, will this be too rich

      • Liam Boland - BiaMaith Chef
      • 28th February 2017

      If you mean dark soy sauce then use half the amount mixed with an equal amount of water. If you mean light soy sauce then use the same amount.

    • swad12345
    • 13th March 2017

    I had my doubts serving this up, I thought I wouldn’t like it but boy was I wrong, I did a load of fried veg & thought loads left for tomorrow, we both went back what was a full wok is now empty. Just georgous Liam thank you so much for sharing your amazing & quick recipes, quicker than waiting for a take away ????

    • MauraMac
    • 29th May 2017

    I love this dish. I couldn’t find Rice Wine anywhere so used your suggested stock alternative. It was amazing… the beef I used was a piece of sirloin and it was great. Took the tip of review above and added seasame seeds. Made this along side your sticky crispy chicken, egg fried rice and fried noodles. It was a feast. So much nicer than anything I have had from a Chinese restaurant.

    • jacinta
    • 19th February 2018

    Love love your recipes…i must be a pepper wimp or my pepper strong couldnt do 2 tbsps…but redid and reduced the pepper by a tbsp its amazing..thanks

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