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


  • 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.

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