It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, these Honey Mustard Beef Strips are for you. This is one of those recipes you’ll make on repeat. You get tender meat and a tangy glaze in minutes.
Why You’ll Make This Again
You will love how fast this hits the table. It is perfect for a quick weeknight dinner when time is short. The sweet honey and sharp mustard create a perfect balance. This dish is especially cozy during the cooler Fall months. You get maximum flavor with very little cleanup required. It is a reliable crowd-pleaser for any night.
How This Comes Together
This recipe is all about the quick sear. You marinate the beef briefly while you prep the cream. Then, you hit a hot pan to caramelize the edges. It is a foolproof way to get restaurant-quality beef at home. Even beginners can master this in one try. High heat is your best friend here.
What You’ll Need
Most of these items are likely in your pantry right now. Simple ingredients make the best flavors come alive.
- 500g beef sirloin steak, cut into 1cm strips
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 120ml sour cream
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon lemon juice
- 0.5 teaspoon sea salt
- 0.25 teaspoon cracked black pepper
Step-By-Step Directions
- In a medium bowl, whisk together Dijon mustard, honey, soy sauce, and minced garlic.
- Add the beef strips to the bowl and toss to coat thoroughly.
- Marinate at room temperature for 10 minutes.
- In a small separate bowl, combine sour cream, dill, lemon juice, salt, and pepper.
- Heat olive oil in a heavy-based skillet over high heat until shimmering.
- Add beef strips in a single layer and sear for 2 to 3 minutes.
- Pour remaining marinade into the pan and toss for 1 minute until thickened.
- Transfer to a platter and serve immediately with the chilled dill cream.
How to Serve It
Serve these strips while they are still piping hot. The chilled dill cream adds a refreshing contrast to the warm meat. I love pairing this with fluffy white rice. A side of steamed green beans also works perfectly. It is an impressive dish for casual hosting too. Your guests will love the sweet and savory mix.
Leftovers & Storage
Store any leftovers in an airtight container for three days. Keep the dill cream in a separate small jar. Reheat the beef gently in a pan over medium heat. Do not microwave it too long or it gets tough. The sauce stays creamy if you add a splash of water. This makes a fantastic lunch the next day.
Make It Even Better (Pro Tips)
- Use a heavy-based skillet for the best possible sear.
- Don’t skip the room temperature marinating step for better flavor.
- Pat the beef dry before adding marinade to help browning.
- Use fresh dill instead of dried for a brighter taste.
- This is a great Fall comfort food staple for busy families.
- Swap sirloin for flank steak if you want a budget option.
- Keep the pan very hot to avoid steaming the meat.
Easy Ways to Change It Up
- Try this with chicken breast strips for a lighter meal.
- Add a pinch of chili flakes for a spicy kick.
- Use Greek yogurt instead of sour cream for extra protein.
- Toss in some snap peas for a fresh Spring variation.
Quick Questions
What cut of beef is best?
Sirloin is my top choice because it stays tender and juicy. You can also use ribeye or flank steak if preferred. Just slice across the grain for the best texture.
Can I make the sauce ahead of time?
Yes, the dill cream actually tastes better after an hour. The flavors meld together while it sits in the fridge. Just keep it covered until you are ready to serve.
Trust me, your family will ask for seconds of these Honey Mustard Beef Strips. Give this a try tonight and see for yourself how easy it is.
— Ethan
Honey Mustard Beef Strips with Dill Cream
Ingredients
Method
- In a medium bowl, whisk together Dijon mustard, honey, soy sauce, and minced garlic.
- Add the beef strips to the bowl and toss to coat thoroughly; marinate at room temperature for 10 minutes.
- In a small separate bowl, combine the sour cream, fresh dill, lemon juice, salt, and pepper to prepare the dill cream.
- Heat the olive oil in a heavy-based skillet or wok over high heat until shimmering.
- Add the beef strips to the pan in a single layer, searing for 2 to 3 minutes until browned and caramelized.
- Pour any remaining marinade from the bowl into the pan and toss with the beef for 1 minute until the sauce thickens and glazes the meat.
- Transfer the beef strips to a serving platter and serve immediately with the chilled dill cream.
