Advertisement

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

  • 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.

Head this way for more speedy stir-fry ideas

Stir-Fried pork with spicy black bean sauce
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement