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.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Lemon Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken

Orange, Ginger and Sesame Chicken

Orange, Ginger and Sesame Chicken

Orange, Ginger and Sesame Chicken

Orange, Ginger and Sesame Chicken is an easy stir-fry, so convenient for week night dinners and delicious either by itself or with fragrant basmati rice.

Orange, Ginger and Sesame Chicken

I have been cooking stir-fries since I was a student so I know by now exactly how I like them. I always cook off the meat first. This is for a few reasons, mainly so the meat doesn’t overcook, as there is nothing worse than dry chicken in your stir-fry. However, by cooking it in the pan first it will leave behind important flavour for the vegetables to cook in, especially if it’s marinated meat. If it’s beef you are using you can ensure it’s cooked exactly to the rarity you like just by searing it off first thing, but when you add it back in at the end make sure the heat is off so it doesn’t continue cooking.

My stir-fries contain a lot of vegetables so it’s also important that the meat has been set aside; I want them to be free to roam the pan so they don’t steam cook, piled on top of each other, jostling for space with the chicken. My final tip is to only add the vegetables to a hot pan with hot oil, as I want them to be cooked hard and fast so they retain bite and don’t get into a soggy mess. This is why I usually blanch my broccoli for a couple of minutes before adding to the stir fry as otherwise it has too much bite and is a bit of a mouthful.

It’s Day 5 of the Whole30 for me and the main ingredients in this chicken marinade are orange juice and coconut aminos. Orange juice is allowed on the Whole30 but only in cooking and not as a drink. Fruit juice in fact is the only sweetener that’s allowed on the plan, but I’m sure we’re expected to use that knowledge responsibly. Besides, here, it’s just involved in a marinade so not all of the juice makes it into the final dish. The coconut aminos is my new friend who arrived into my house only this week as a substitution for soy sauce and tamari which are not allowed on the Whole30. You can buy coconut aminos from Amazon or a very good organic food shop but it isn’t cheap. However, you don’t need much to flavour a recipe and I think it is worth the investment if you are wondering how to get through 30 days without soy sauce.

This was a quick dinner one evening, late after a personal training session, and I was so hungry that I only took a perfunctory photo, I made it again the next night but it was also late and so no pictures. I did want to include the recipe here though as it is one of my old faithful recipes just slightly adapted for the Whole30 plan. Previously I have made this with soy sauce and sherry so it was a bit of an experiment to substitute the soy with my new coconut aminos and to disinvite the sherry. I used the coconut aminos as a straight swap and I have to say I didn’t notice a difference, the marinade tasted just the same as when I have made it before with soy. I compensated for the lack of sherry by adding some sesame seeds which has actually improved the dish immeasurably. I normally do splash some sweet sherry into my stir-fries at the end of cooking but adding sesame instead not only made my dinner suddenly Whole30 compliant but added a lovely crunch to the vegetables.

The Whole30 plan currently doesn’t allow rice but this stir-fry is so full of lovely vegetables, protein and flavour that you can absolutely get away without it. However, if I wasn’t on Whole30 then for sure I would be serving myself a half portion with plenty of fragrant basmati rice.

Print Recipe
Orange, Ginger and Sesame Chicken
Orange, Ginger and Sesame Chicken is an easy stir-fry, so convenient for week night dinners and delicious either by itself or with fragrant basmati rice.
Orange, Ginger and Sesame Chicken
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
2 people
Ingredients
  • 2 chicken breasts cut into thin strips
  • 60 ml coconut aminos or tamari or soy sauce (if not gluten-free or Whole30)
  • 60 ml orange juice
  • 2 garlic cloves crushed
  • 2 tablespoons coconut oil
  • 1 onion sliced
  • 1 inch fresh ginger cut into matchsticks
  • 1 red chilli finely chopped
  • ½ head of broccoli florets blanched
  • 2 carrots peeled and cut into thin batons
  • Handful of shredded chinese leaf
  • 2 tablespoons sesame seeds
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
2 people
Ingredients
  • 2 chicken breasts cut into thin strips
  • 60 ml coconut aminos or tamari or soy sauce (if not gluten-free or Whole30)
  • 60 ml orange juice
  • 2 garlic cloves crushed
  • 2 tablespoons coconut oil
  • 1 onion sliced
  • 1 inch fresh ginger cut into matchsticks
  • 1 red chilli finely chopped
  • ½ head of broccoli florets blanched
  • 2 carrots peeled and cut into thin batons
  • Handful of shredded chinese leaf
  • 2 tablespoons sesame seeds
Orange, Ginger and Sesame Chicken
Instructions
  1. Pour the coconut aminos, the orange juice and the garlic into a medium sized bowl then add the chicken and mix to combine. Leave the chicken to marinate for at least an hour but overnight if possible.
  2. Heat a tablespoon of coconut oil in a wok over a medium flame until hot.
  3. Remove the chicken from its marinade with a slotted spoon and add to the wok, cooking for 5-10 minutes until the chicken has just turned golden. Remove from the wok and set aside.
  4. Add the rest of the coconut oil to the wok and then when hot add the onion, ginger and chilli and cook until the onion is starting to brown.
  5. Then add the rest of the vegetables and the sesame seeds. Stir fry for 5 minutes on a high heat.
  6. Re-introduce the chicken, combining everything together and serve piping hot with another splash of coconut aminos on top.

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.

Some of the links above are affiliate links so if you decide to buy your flour using the link then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Sriracha Honey Beef Stir Fry

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

Lemon Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken

Lemon Poached Chicken with Gingery Rice

Lemon Poached Chicken with Gingery Rice

Since the New Year I have been laid low by a horrible bug.  Sickness is no fun when you enjoy guzzling yourself silly three or more times a day, especially when you are used to food being the comforter and not the antagonist.

lemon chicken with ginger rice3A recipe was called for to nurse myself back to health and there was no other ingredient to turn to than ginger.  Although scientific research is on the fence over the actually proven combative results of ginger, I am a sworn believer that a few matchsticks of fresh ginger can settle the stomach and promote general well being in the face of any adversity, especially poorliness.

The refreshing zing required a soothing background of tender lemon chicken and rice.  The vegetables needed to be cut small so they practically melted into the rice and the patient doesn’t pick out their nutrients.

Poached chicken
The chicken breast poached in stock and a dash of lemon juice adds a light protein to the dish, perfect for rebuilding energy.  I have specified below that using bouillon in this instance is fine but typically I didn’t have any so I poached my chicken with some ends of veg and herbs to impart a bit of flavour.  A stock on the go if you will.

lemon chicken with ginger rice2Lemon Poached Chicken with Gingery Rice

Serves 2

1 chicken breast
Stock for poaching, bouillon is fine to use
Juice of ½ lemon
1 bay leaf
2 sprigs of thyme
1 tbsp olive oil
1 small onion, finely diced
½ courgette, finely diced
1 carrot, finely diced
30g root ginger
½ chilli, seeds removed, finely diced
1 garlic clove, finely diced
300g cooked basmati rice
1 tsp sesame salt

  1. Place the chicken breast with the lemon juice, bay leaf and sprig of thyme in a small saucepan and enough hot stock to cover. Bring to a simmer then put the lid on. The chicken should take about 10 mins depending on the size of the chicken breast.
  2. Meanwhile, heat the olive oil with the onions for 5 mins until soft.
  3. Add the courgette and carrot and stir-fry on a medium-high heat.
  4. Peel then grate in almost all the ginger, leaving some to cut into small matchsticks for later.
  5. Add the chilli and garlic and stir for 3-4 mins until the veg is starting to brown.
  6. Add the rice and sesame salt and stir until the rice is piping hot. You might need to add a dash more olive oil if the rice is sticking.
  7. Take off the heat and serve with the poached chicken, lemon slices and the ginger matchsticks.
Puppy and Tiger

Even though puppy and my little tiger make excellent companions sleeping on my sick bed none of them have yet learnt how to whip up a chicken soup.