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Taiwanese beef stir-fry

• Erchen Chang

Published: May 18, 2021 at 3:45 PM

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Serves 2

Easy

Total time: 15 mins

+ marinating

A star rating of 5 out of 5.1 ratingRate

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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

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Try this Taiwanese beef stir-fry recipe from Taiwanese chef Erchen Chang. Erchen says, "This recipe is inspired by a dish I had in the Tong Hua night market in Taipei in 2020. I stumbled across a ‘quick-fry 100’ restaurant, where every dish is 100 TWD (around £2.50). Typically, a quick-fry restaurant serves many dishes and has an emphasis on seafood – sometimes with up to 20 different types of seafood prepared in several ways. But this place focussed on marinated meat, with only six dishes on the menu – marinated lamb, marinated beef, two types of clams, snails and bean sprouts – all stir-fried with greens. The chef cooks in a wok right in front of you and the dishes arrive at your table smoking-hot with amazing aromas."

This is a recipe that Erchen shared as part of her guide to Taiwanese cuisine. Check it out to learn about quick-fry restaurants, convenience stores, hot pots and more.

Erchen Chang is creative director and co-creator of cult London restaurants BAO. Born in Taiwan, she moved to the UK as a teenager and now celebrates Taiwanese cuisine in her cooking, and many credit her with popularising bao in the UK.

Taiwanese beef stir-fry recipe

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal185
• fat11.6g
• saturates2.6g
• carbs8.7g
• sugars5.4g
• fibre0.3g
• protein11.4g
• salt1.3g

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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.

Head this way for more speedy stir-fry ideas

Authors

Erchen Chang

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