Orange Honey Beef Stirfry

We have an obsession with beef in this household. Maybe because both of us never really had much beef when we were growing up. Maybe because beef is generally more expensive to eat out. Or maybe we just really really love red meat. Or all 3!

Whenever there’s beef burger in any menu, hubs will naturally gravitate towards that. Or steak. Maybe it’s a meat eater man thing. So I try to cook beef at least once a week in the form of stirfry to satisfy my desire for variety and his desire for red meat. Stirfry is, to me, the most reliable and quick way to make good use of beef. I’ve never been able to master steaks. Appreciate tips!

I decided to add some spice to this.
Lemon Honey Beef Stirfry 1

Cumin seeds, ground coriander, ground cumin, ground black pepper & plenty of salt!
Lemon Honey Beef Stirfry 2

Beef prep à la Jamie Oliver: scatter the seasoning over & around the meat…
Lemon Honey Beef Stirfry 3

… then whack it all in! In the process, the beef loin cubes get flattened into tender slices.
Lemon Honey Beef Stirfry 4

Instead of the regular lemon honey type sauce, I went for some sweet orange juice & blue gum honey that we got from Kangaroo Island a few years ago. The honey is still good as ever!
Lemon Honey Beef Stirfry 5

Frying up some garlic chips for garnishing as well as flavouring the stirfry oil.
Lemon Honey Beef Stirfry 6

My favourite part of a beef stirfry is also the most anxiety-filled one. Super hot sear very quickly on both sides with a bit of oil splatters! I kinda like the rush of adrenaline. Haha!
Lemon Honey Beef Stirfry 7

In with the sauce to caramelize and thicken slightly.
Lemon Honey Beef Stirfry 8

I tossed the already cooked beef into the sauce for 2 seconds then dished up. Perfect every time!
Lemon Honey Beef Stirfry 9

The cumin works with orange while orange in tun pairs well with honey.
Lemon Honey Beef Stirfry 10

Because the meat is so thin, as long as the pan is super hot, all you need is probably 5-8 seconds per side to get it medium.
Lemon Honey Beef Stirfry 11

This was fruity, sweet, spiced & had plenty of umami.
Lemon Honey Beef Stirfry 12

Yet another way to dress up beef in a very quick yet punchy way. I’ll never quit beef stirfry.

Previous beef stirfries:

Peruvian Beef Stirfry
Peruvian Beef Stirfry 4

Zucchini Beef Stirfry

Beef Fennel Stirfry
Beef Fennel Stirfry 6


 “And the Lord direct your hearts into the love of God, and into the patient waiting for Christ.” {2 Thessalonians 3:5}

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Orange Honey Beef Stirfry
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4-6
  • ¾ lbs (340gm) Beef Tenderloin cut into 1-inch cubes
  • ¼ tsp Ground Cumin
  • ¼ tsp Ground Coriander
  • 1 tsp Cumin Seeds
  • 1 tsp Salt
  • ½ tsp ground Black Pepper
  • 2 cloves Garliv, peeled & thinly sliced
  • 2 tbsp Canola Oil
  • 1 tbsp Honey
  • ¼ cup fresh Orange Juice (about ½-3/4 a large orange)
  1. Pat dry beef tenderloin cubes. Arrange them so that they are cut side up, meaning the grains of the meat is not facing up. This is so that when you flatten the meat later, you don't get the fibrous grains on the surface, maiking them hard to chew through.
  2. In a small bowl, stir together ground cumin, coriander, cumin seeds, salt & pepper. Scatter on & around the meat.
  3. Lift meat up to pat over scattered spices until covered. Cover all the meat with a large piece of cling wrap. Flatten meat by using a rolling pin or something with a flat bottom. Meat slices should be quite thin, about ¼ inch thick or slightly less. Set aside to season.
  4. In another small bowl, stir together orange juice & honey.
  5. In a nonstick skillet, pour in oil & scatter garlic slices. Turn heat to MED. Fry garlic slices until golden brown. Drain garlic from oil & set aside.
  6. Crank up heat to HIGH. Once the oil is shimmering, lay beef slices on one by one. Don't do too many at a time as these take only 5-8 seconds per side if the oil is hot enough. Anything more would result in rubbery meat.
  7. Once all the meat is seared on both sides, turn heat down to MED HIGH. Reserve beef on your serving platter.
  8. Pour in honey-juice mixture. Bring up to a simmer and let it reduce slightly to your preferred consistency. Drizzle over beef slices.
  9. Garnish with fried garlic slices & coriander leaves.

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