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

Taiwanese beef stir-fry

Published: May 18, 2021 at 3:45 pm
  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 2

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 healthy turkey-stir fry. Also read this guide by Erchen Chang on 10 things we love about Taiwanese cuisine.


  • 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


  • 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

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