Honey Garlic Soy Beef
Just five ingredients in the sauce, soy, honey, garlic and a bit of white pepper, but letting it reduce properly is what turns it sticky and glossy instead of just wet.
Letting the beef sit untouched for that first minute before breaking it apart builds some actual browning, rather than steaming the moment it hits the pan.
Steamed broccoli goes back into the pan right at the end to pick up the glaze, jasmine rice underneath, five containers in 30 minutes.
Honey Garlic Soy Beef
BEEF · MEAL PREP · EASY
Five ingredients, real technique
Watching the sauce closely during its 2 minute reduction matters, honey-based sauces catch and burn fast once they get going, so it's not a step to walk away from.
Steaming the broccoli just until tender-crisp means it holds its texture even after going back into the hot pan to pick up the glaze at the end.
A short ingredient list means less shopping and less washing up, without giving up any flavour.
Sticky Garlic Beef Meal Prep
Ingredients
Beef & Garlic Sauce
- 800 g Beef Mince 10% Fat
- 4 Garlic Clove Minced
- 100 g Low Sodium Soy Sauce
- 40 g Honey
- 15 ml Peanut Oil
- Salt & Pepper
Jasmine Rice
- 300 g Jasmine Rice Washed
- 500 ml Cold Water
- Salt
Broccoli
- 1 head Broccoli Trimmed
Method
Cook the rice
- Rinse the jasmine rice under cold water until the water runs mostly clear. Place the rice into a saucepan with the cold water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook for 12 minutes. Turn off the heat and let it steam for 4 minutes. Remove the lid, fluff and set aside.
Prepare the broccoli
- Cut the broccoli into evenly sized florets. Trim off the woody end of the stem, peel away the tough outer layer (optional), and slice the tender inner stem into thin rounds. Steam all parts over boiling water for 4–5 minutes until just tender and vibrant. Set aside uncovered.
Make the sauce
- In a small bowl, whisk together soy sauce, honey, minced garlic and ground white pepper until fully combined. Set aside.
Cook the beef
- Heat the neutral oil in a large pan or wok over medium-high heat. Add the beef mince and a small pinch of salt. Let it sear undisturbed for 1 minute, then break it up and continue cooking for 7–8 minutes until evenly browned.
Add the sauce & Broccoli
- Pour the prepared sauce into the pan with the beef and add the broccoli. Stir well and cook for 2 minutes, allowing the sauce to reduce and coat the beef and broccoli in a glossy glaze.
Assemble
- Portion into five containers. Let cool slightly before placing on the lids. Dig in.
Can I use chicken mince instead of beef?⌄
Yes, chicken mince works well with this sauce. Cook it until it reaches 74°C (165°F) internally, since poultry needs a higher temperature than beef.
Why does the sauce need such close attention while it reduces?⌄
Honey-based sauces catch and burn quickly once they start reducing. The 2 minutes goes fast, so it's worth staying at the pan rather than multitasking.
Can I use a different vegetable instead of broccoli?⌄
Green beans or broccolini both work well steamed the same way. Just keep them slightly undercooked before adding them to the pan so they don't turn mushy in the glaze.
Is the broccoli stem worth using, or should I just toss it?⌄
Worth keeping. Peel off the tough outer layer and slice the tender inner stem into thin rounds, it steams up just as well as the florets and cuts down on waste.
