Sriracha Honey Beef Stir Fry

Sriracha Honey Beef Stir Fry is the easiest gluten-free dinner, stuffed with veggies and packed with flavour.

Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks

Most nights I eat my dinner at 5pm with Cole. Not everyday though as sometimes he has dinner at nursery, other times I want to eat later on with Luke when he gets home or maybe I just want something a little more grown up or spicy for dinner. I am sure I have bored you all senseless on how trying I am finding our bedtime routine these days. It takes hours to get both Cole and Beau settled down for the night. Just when one has fallen asleep, the other wakes up and I have to begin all over again. It’s so frustrating. When the ordeal is over I crawl back downstairs exhausted but desperate to have some time to myself. At this point I really don’t want to start slogging away at the stove. I want to be on the sofa, Billy Buddy snoozing next to me, watching Queer Eye and stuffing my face with food.

So I’ve developed a handful of 10 minute easy gluten-free dinners that means I can spend as little time in the kitchen and as much time on my derriere as possible until I have to hit the hay at 9.30. Yes, I am indeed living quite the life at the moment.

Sriracha Honey Beef Stir Fry in a bowl on a table

This Sriracha Honey Beef Stir Fry has so far been one of my favourite easy dinners yet. It’s spicy, sweet and full of energy boosting protein and loads of veg. This gluten-free dinner has three main components, beef mince, which is ultra quick to fry, one of those stir-fry veg bags from the supermarket and a 30 second sriracha honey sauce to pull them both together.

A bowl of vegetable stir fry mix

It has taken a lot of strength for me to admit defeat and buy one of these stir-fry veg bags as I prefer to prepare all my vegetables from scratch but my time is precious at the moment and I’m succumbing to shortcuts. The key to using these pre-prepared veg bags is to make sure all the vegetables are evenly cut. I often find I have to trim the broccoli up a bit and slimline the onion slices so everything is cooked evenly. I also pimped mine up by adding some sliced red and yellow pepper to my veg mix as I just can’t let it lie. All the mixes are different though depending on the supermarket so you might be fine with yours just the way it is.

The other tip to this easy gluten-free dinner is to use really good beef mince, you just can’t cut corners here. I have made this with beef mince from my local butcher, then made again with an organic beef mince from the supermarket. There was no comparison, the mince from the butcher was so much more superior (and cheaper!). The meat from the supermarket completely changed the dish since the mince was so watery. Instead of the sriracha honey sauce silkily coating the meat and vegetables, it pooled thinly in the bottom of the pan and a lot of the flavour was lost. So please, use good beef mince.

Sriracha Honey Sauce in a bowl with a whisk

The Sriracha honey sauce is the best bit and uses just four ingredients, sriracha, honey, coconut aminos (or tamari) and sesame oil. It’s so good and gives an otherwise hum drum stir fry an incredible punchy flavour.

I can make this dinner in 10 minutes from start to finish and choose to have it on the nights when I don’t want carbs as they are not missed at all here. By all means though serve this bad boy with rice if you want to. If you add the carbs it will go further but dinner will take a smidge longer as you wait for the rice to cook.

Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks

Print Recipe
Sriracha Honey Beef Stir Fry
Sriracha Honey Beef Stir Fry is an easy gluten-free dinner, stuffed with veggies and packed with flavour.
Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks
Course Main Dish
Cuisine British
Keyword beef
Prep Time 5 minutes
Cook Time 10 minutes
Servings
2-4 people
Ingredients
  • 1 tablespoon olive oil
  • 400 g beef mince
  • 1 teaspoon garlic granules
  • ½ teaspoon salt
  • 450 g crunchy vegetable stir fry mix
  • 2 tablespoons sriracha
  • 2 tablespoons honey
  • 2 tablespoons coconut aminos or tamari
  • 1 tablespoon sesame oil
  • 2 teaspoons furikake optional but tasty and adds crunch
Course Main Dish
Cuisine British
Keyword beef
Prep Time 5 minutes
Cook Time 10 minutes
Servings
2-4 people
Ingredients
  • 1 tablespoon olive oil
  • 400 g beef mince
  • 1 teaspoon garlic granules
  • ½ teaspoon salt
  • 450 g crunchy vegetable stir fry mix
  • 2 tablespoons sriracha
  • 2 tablespoons honey
  • 2 tablespoons coconut aminos or tamari
  • 1 tablespoon sesame oil
  • 2 teaspoons furikake optional but tasty and adds crunch
Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks
Instructions
  1. Heat the olive oil in a large flat bottomed sauce pan or wok.
  2. Add the beef mince, breaking it up into small pieces then sprinkle over the garlic granules and the pinch of salt. Continue frying for about 4-5 minutes until the beef mince has browned.
  3. Meanwhile whisk together the sriracha, honey, coconut aminos and sesame oil and set aside for a moment.
  4. Add the vegetable stir fry mix and cook on high heat for 5 minutes until the vegetables are just passed crunchy. Then pour over the sriracha honey sauce.
  5. Stir everything together for a minute or so then remove from the heat and sprinkle over the furikake before serving.
Recipe Notes

Serve with or without rice, depending on your mood for carbs.

SHOP THE RECIPE

Coconut aminos is a larder staple for me which is a gluten-free and soy-free alternative to soy sauce. I personally prefer the taste of coconut aminos to tamari (which is gluten-free but does contain soy) but it is a little pricier. The brand of coconut aminos I love is Cocofina Organic Coconut Amino – Alternative to Soy Sauce 250ml which has a delicious flavour and is what I used in this recipe.

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Crispy Duck Summer Rolls

Crispy Duck Summer Rolls
My first memory of going out to a restaurant was to a local Chinese restaurant with the whole family. I don’t know how old I was but I was young and have vague memories of being in an opulent royal blue room, presumably in a section reserved for large parties, with no windows and one large table in the centre. The table was resplendent with sweet and sour pork balls, chicken chow mein, spare ribs, crispy chilli beef and prawn crackers. However, at the epicentre of the table in pride of place was the Peking duck, glistening red, surrounded by its courtiers of spring onion, cucumber, hoisin sauce and wafer thin pancakes encased in a bamboo basket. We sat transfixed as the waiting staff shredded the steaming duck with forks, tearing off crisp skin and juicy meat. The wait would be too much to bear for us young’uns as we leaned across the table, grabbing a meaty morsel between our fingertips and popping it into our mouths in one swift move.

Crispy Duck Summer Rolls  |  Stroud Green Larder

Eating out at restaurants was a great privilege throughout my childhood and teenage years, reserved solely for family get togethers. In our little family unit we had our own smaller traditions and whenever we have a Chinese now my mum reminds me of our sacred Saturday night Chinese takeaways. The food was exotic and familiar at the same time, reserved only for that one night a week, it was a treat looked forward to and savoured.

There was only one takeaway in the town I grew up in, which is still open to this day, although different owners I suppose. My sister and I would traipse into the high street with Dad and make our order at their tall wooden counter that we could barely see over, then we would nip to the Co-op next door where we would be allowed a choice of chocolate bar for pudding and Dad would choose a bottle of wine for him and Mum.

Crispy Duck Summer Rolls  |  Stroud Green Larder

Mum thinks we’re spoilt living in London with such a plethora of Chinese takeaways at our doorstep, all of them deliver, take card over the phone and are open until late. If I go out into the hallway now I will probably find an errant menu on the doormat which I haven’t yet thrown out. However, for all the choice, I find it difficult to remember the last time I actually had a Chinese takeaway. The food never tastes fresh anymore and leaves me gasping for rivers of water. Am I more intolerant to MSG these days? Is it just North London Chineses? Or, am I treasuring a memory over food that wasn’t that great in the first place?

Crispy Duck Summer Rolls  |  Stroud Green Larder

There is one thing I know for sure though, I am now a sucker for the fresh vibrancy of Vietnamese food. There is no better Friday night treat then when my husband comes home after a sneaky beer, buoyed up on the thought of the weekend lying ahead to pronounce that he’s taking me out to Kingsland Road for a cheap and cheerful Vietnamese feast.

It doesn’t seem odd at all to marry up the traditional Vietnamese summer rolls with the flavours of my most favourite Chinese dish, Peking duck. Although experts in either area would probably be disgusted by yet another British hash of international cuisine.

Crispy Duck Summer Rolls  |  Stroud Green Larder

This combination works so well, and combines the tastiest dish on the Chinese table with the freshness of Vietnamese summer rolls. I have eaten them by the bucketload this week but by far the best way was when we formed a production line in the kitchen and I was on rolling duty. Very few finished rolls made it onto the platter we had ready and waiting and formal ideas of a table supper were soon abandoned. That night we ate standing up at the kitchen counter squabbling over whose summer rolls tasted the best. Obviously mine, with a handful of duck, equal amounts of sweet crisp skin and plump meat, a sprinkling of rice vermicelli, a touch of sriracha and a good drizzle of my homemade Chinese damson sauce, finally topped with a few good strands of spring onion and cucumber. I’m still that impatient child who can’t wait for her duck to be finished shredding before she dives straight in, as my husband can testify.

Crispy Duck Summer Rolls  |  Stroud Green Larder

Crispy Duck Summer Rolls
Serves 4 as a main meal
The method of cooking the duck is adapted from womanandhome.com

4 duck legs
1 tbsp Chinese 5 spice
150ml soy sauce
5 cloves garlic, lightly bashed
2 tbsp hoisin sauce or Chinese damson sauce
50g dried rice vermicelli
A bunch of spring onions, shredded
1 cucumber, julienned
A packet of Vietnamese rice papers
Some sriracha sauce
Some hoisin sauce or Chinese damson sauce

  1. Place the duck legs in a large saucepan with the 5-spice, soy sauce and garlic. Cover with water and bring to the boil. Turn down and simmer for 2½ hours.
  2. Meanwhile pre-heat the oven to 200°C.
  3. When the duck legs are ready, remove them from the cooking liquid and pat them dry with kitchen paper. Place them on a baking tray, skin side up. Mix the hoisin sauce with a little olive oil then spread equally over the duck legs.
  4. Place in the oven and roast for about 20 minutes.
  5. Remove from the oven when the duck skin is crisp and pull the meat off the legs using 2 forks to shred. Set aside whilst you prepare the rest of the ingredients.
  6. Cook the rice vermicelli by plunging into a pan of boiling water. Turn off the heat and let the noodles sit in the hot water for about 3-4 minutes until soft. Drain and set aside.
  7. The rice papers should be prepared by dunking each one individually in warm water for 20-30 seconds until the paper feels pliable and has lost its brittleness.
  8. Assemble the summer rolls by placing little handful of duck two thirds of the way up the softened rice paper, add the rice vermicelli, a little sriracha and hoisin sauce and top with shredded cucumber and spring onions. Bring the sides of the paper inward over the filling and pinch tightly, then bring the top of the paper down over the filling and over the sides and roll towards you. Eat with abandon.