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

Taiwanese beef stir-fry

  • serves 2
  • Easy

Inspired by a dish Erchen had in a night market in Taipei, this dish stars beef marinated in honey, soy and oyster sauce, and takes just 15 minutes to cook


Try this Taiwanese-inspired beef stir-fry, then check out more stir-fry recipes such as our ginger chicken stir-fry, beef and black bean stir-fry and tofu stir-fry. Also read this guide by Erchen Chang on 10 things we love about Taiwanese cuisine.



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


  • 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.

Head this way for more speedy stir-fry ideas

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Nutritional Information

  • Kcals 185
  • Fat 11.6g
  • Saturates 2.6g
  • Carbs 8.7g
  • Sugars 5.4g
  • Fibre 0.3g
  • Protein 11.4g
  • Salt 1.3g