Name: Taiwanese beef stir-fry
Total time: 15 min
Yield: Serves 2
Cuisine: Taiwanese
Ingredients: 40g oyster sauce; 1 clove garlic crushed; 40g onion grated; 2 tsp black rice vinegar (chinkiang); 1 tsp soy sauce; 1 tsp rapeseed oil plus 2 tbsp; 1 tbsp runny honey; 200g rib-eye steak thinly sliced; 1 red bird's eye chilli thinly sliced on an angle; a large bunch Thai basil leaves torn; 1 tbsp michiu rice wine or cooking sake; steamed rice to serve

A beef stir-fry in a metal wok with a wooden handle on a blue background

40g oyster sauce
1 clove garlic
crushed
40g onion
grated
2 tsp black rice vinegar (chinkiang)
1 tsp soy sauce
1 tsp rapeseed oil
plus 2 tbsp
1 tbsp runny honey
200g rib-eye steak
thinly sliced
1 red bird's eye chilli
thinly sliced on an angle
a large bunch Thai basil
leaves torn
1 tbsp michiu rice wine or cooking sake
steamed rice
to serve

Method

step 1
Mix together the oyster sauce, garlic, onion, black vinegar, soy sauce, 1 tsp of oil and the honey. Stir in the sliced steak so it’s well coated, then leave to marinate for a few hours at room temperature, or in the fridge overnight.
step 2
If the beef has been chilled, let it come to room temperature. Drizzle 2 tbsp of oil into a wok or large frying pan set over a high heat. Fry the chilli for 1 minute to release its aroma.
step 3
Tip the beef and any excess marinade into the wok and stir-fry for 2 minutes, ensuring the meat is cooked through.
step 4
When the beef is nearly done, stir through the basil and rice wine. Serve the stir-fry with steamed rice.