Taiwanese beef stir-fry

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

Description

• 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.

Add To Shopping List