Honey Pepper Beef

This was…WOW. Good. Tastes just like Panda Express’s black pepper chicken, only BETTER because I made it myself.

I know, I’m modest like that.



You can substitute the celery for pretty much any other tough vegetable: snow peas, broccoli, even *makes a face* carrots. But I think it tastes just fabulous with celery.

And you’ll really want those large slivers of onion. Trust me, you do. Unless you’re allergic to onion, because then you won’t want them.

Not responsible for death by onion.



(I really need to work on getting background noise out of my pictures)

Honey Pepper Beef:

2 small round steaks, sliced into strips
2 garlic cloves, minced
¼ onion, sliced into large peels
2 celery stalks, sliced diagonally
2 tbsp honey
2 tbsp oyster sauce
½ tsp black pepper (you can use peppercorns as well)
2 ½ tsp soy sauce

Heat a wok or regular frying pan over medium heat. Add 1 tablespoon of oil and fry beef until lightly browned on all sides. Remove and set on a paper towel-lined plate to drain.

Heat another tablespoon of oil in the wok and add onion, garlic, and celery. Fry for about 4 minutes, stirring constantly. Remove and add to plate with beef.

Add honey, oyster sauce, black pepper, and soy sauce. Bring to a boil and then lower heat. Allow to thicken for 2 minutes; return beef and vegetables to wok. Coat with sauce and heat thoroughly, about 4 minutes.

Serve over sticky rice. Serves two.

--Jirafa