Beef/ Featured/ Healthy/ Main Dishes

Honey & Soy Beef Stir-Fry

When you’re trying to eat healthier and lose weight – one of the best meals, if not THE best, you can have is a stir-fry. They’re quick, they’re cheap, you can load them up with your favourite vegetables to fill yourself up, and they’re tasty!

This one is a super-quick, super-easy beef recipe – it takes 10 – 15 minutes (with prep) tops, and with a sweet and salty honey soy sauce is delicious, but will only set you back 650 calories. If you’ve had a long day at work and are tired, but don’t want to capitulate to easy comfort food – then give this a try!

Honey & Soy Beef Stir-Fry

Print Recipe
Serves: 1 Cooking Time: 10 mins


  • 5oz Rump Steak
  • 3tbsp Soy Sauce
  • 1½ tbsp Honey
  • 30g Ginger
  • 2 x Garlic Cloves, Crushed
  • 50g Sweet Heart Cabbage
  • 50g Mange Tout
  • 6 x Baby Sweetcorn
  • 1 x Red Chilli
  • 50g Egg Noodles
  • 1 tbsp Sesame Oil or Peanut Oil



First, let's make the sauce - peel and finely grate the ginger, peel and crush the garlic cloves, and combine them both with the honey and soy sauce. Leave to one side.


Remove the fat from the steak (I know, I'm sorry - I know it's the best bit but... calories) and slice it into strips about the width of your little finger.


If your egg noodles are dried ones that need boiling first - then do this ahead of time and place to one side.


Finely slice the cabbage, and chop the red chilli. You can chop the sweetcorn if you like, but I prefer to leave them whole.


Place a work or a large frying pan onto a high heat, add a drizzle of oil and wait till it starts to smoke a little.


Add in the beef strips and fry them over the high heat for a minute or so until the strips just have colour all over. You don't want to overcook them as they'll become tough.


Remove the beef strips from the pan and place in a bowl to one side.


Throw the cabbage. mange tout, sweetcorn and chilli into the pan and fry - stirring constantly for 2 - 3 minutes. We want the veg just cooked but with a lovely crunch still.


Add the beef back into the pan (make sure to add any juice that has come out during the resting too, this is flavour!) along with your cooked egg noodles, and cook for a further minute.


Add the sauce into the pan and stir it in well into the beef, vegetables, and noodles and cook for another minute, then serve.

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