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Honey Glazed Beef Recipe

Honey Glazed Beef Recipe


Honey Glazed Beef Recipe with Walnuts Stir Fry. This is one of those recipes that’s a spin-off from the conventional style of Chinese beef stir fry.

A smart combination of Balsamic Vinegar and Honey results in a tasty and tangy coated beef alongside crunchy sticky walnuts.

The beef is also infused with Chinese 5 spice – which admittedly not everyone’s cup of tea but this recipe calls for only a little so you can barely taste it.

Not only it looks pretty on the camera because of the luscious caramelized coated nuts and beef, but it also tasted delicious too.

How to Cook Honey Glazed Beef

For Honey Glazed Beef Recipe you need partially frozen beef. Using a sharp knife, cut it in thin slices.

In a bowl, combine the cornstarch, water, egg, soy sauce, and five-spice powder. Whisk to combine the mixture thoroughly, as cornstarch has a tendency to clump up, so whisk till smooth.

Add the beef strips to the egg mixture and toss to coat evenly. Set aside to marinate. (This can be done a few hours ahead or you can let it marinate for just a few minutes).

To make the sauce, combine the honey, rice vinegar, ginger, balsamic vinegar, and salt in a bowl and set aside.

Heat up oil in a frying pan/wok. When the oil is hot, slowly add the beef strips and stir to separate them. Cook until lightly browned, about 2-3 minutes. Remove the beef with a slotted spoon, allowing the oil to drip for a few moments. Transfer beef to a plate.

Add walnuts and capsicum to the hot oil and fry for about a minute or so, until crispy. I use a stainless steel flat spatula to stir them, then scrape any browned bits that may have formed on the bottom of the skillet from the beef. Drain and transfer the walnuts to the plate with the beef.

Bring oil to medium heat and add the honey sauce. Simmer for 15 seconds or so or until slightly thickened and looks like a glaze. I like to scrape any remaining browned bits so it combines with the sauce.

Add the reserved beef and walnuts, and stir until evenly glazed, about 3-5 minutes.