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Taiw-anese Beef Stir-Fry

 40 g oyster sauce
 23 garlic cloves
 40 g onion
 2 tsp black rice vinegar
 1 tsp soy sauce
 1 tsp rapeseed oil, plus 2 tablespoons
 1 tbsp honey
 200 g rib-eye steak
 23 red bird's eye chillies
 1 bunch Thai basil
 1 tbsp bunch Thai basil
 · Steamed rice to serve

Mix together the oyster sauce, garlic, onion, black vinegar, soy sauce, one teaspoon of oil and honey. Stir in the sliced steak so it’s well coated, then leave to marinate for a few hours or in the fridge overnight. Drizzle two tablespoons of oil into a wok set over a high heat. Fry the chillies for one minute to release its aroma. Tip in the beef and any excess marinade into the wok and stir-fry for two minutes, ensuring the meat is cooked through. When the beef is nearly done, stir through the Thai basil and rice vinegar. Serve the stir-fry with steamed rice.