Savory Beef and Creamy Taro Stir Fry

Are you looking for a new weeknight dinner that is both comforting and excitingly different? This stir-fry is your answer. It brings together tender, savory beef and wonderfully creamy taro in a rich, flavorful sauce with a gentle kick of spice. While it might sound exotic, this dish is surprisingly straightforward to prepare, coming together in about an hour with minimal fuss. The magic lies in the beautiful contrast of textures—the melt-in-your-mouth beef alongside the soft, starchy taro that soaks up every drop of the delicious sauce. It’s an easy-to-master recipe that delivers a uniquely satisfying meal, perfect for impressing guests or simply treating yourself to something special.

To get started, you’ll need a few key ingredients. Don’t be intimidated by anything unfamiliar; most items can be found in larger supermarkets or an Asian grocery store, and I’ve included simple substitutes for anything tricky.

For the Beef and Marinade:

• Beef: About 1 lb (450g) of a tender cut like sirloin, flank, or rump steak.
• Cornstarch: 1 tablespoon.
• Light Soy Sauce: 1 tablespoon. This is the standard soy sauce you likely already have.
• Dark Soy Sauce: 1 teaspoon. This is mainly for color. If you don’t have it, just use an extra teaspoon of light soy sauce.
• Oyster Sauce: 1 teaspoon. For a deep, savory flavor.
• Peanut Oil: 1 tablespoon. You can substitute with any high-smoke-point neutral oil like canola, grapeseed, or sunflower oil.

For the Stir-Fry:

• Baby Taro: About 1 lb (450g). These small, round root vegetables have a creamy texture and nutty flavor when cooked. If you can’t find baby taro, you can use a large taro and cut it into chunks. In a pinch, new potatoes can work, though the flavor will be different.
• Garlic: 3-4 cloves, minced.
• Chilies: 2-3 small red chilies, finely sliced. “Xiaomi” chilies are traditional, but Thai bird’s eye chilies or even a Fresno chili will provide a lovely warmth. Adjust the amount to your preferred spice level.
• Oyster Sauce: 1 tablespoon.
• Light Soy Sauce: 1 tablespoon.
• Salt: a pinch, to taste.
• Water or Broth: ½ cup (120ml). Chicken or beef broth will add extra flavor.
• Scallions: 2, chopped, for garnish.

Now, let’s get cooking! The process is simple, mainly involving a bit of prep and two stages of quick stir-frying to ensure the beef stays incredibly tender.

1. Begin with the taro. Wash them thoroughly to remove any soil.
2. Place the taro in a steamer and steam for 15-20 minutes, or until you can easily pierce them a with fork. This pre-cooking step is key to their creamy texture.
3. While the taro is steaming, prepare the beef. Slice it thinly against the grain for maximum tenderness.
4. In a medium bowl, combine the beef slices with the cornstarch, light soy sauce, dark soy sauce, and oyster sauce.
5. Use your hands or chopsticks to mix until every slice is evenly coated. Drizzle in the peanut oil and mix again. The oil helps to tenderize the meat and prevent it from sticking. Set aside to marinate.
6. Mince your garlic and finely slice the chilies. Set them aside.
7. Once the taro is steamed and cool enough to handle, the skins should peel off easily. Cut the peeled taro into bite-sized chunks.
8. Heat a tablespoon of oil in a wok or large skillet over high heat. Once the oil is shimmering, add the marinated beef in a single layer.
9. Sear the beef for 1-2 minutes, stirring occasionally, until it’s about 80% cooked (it will still have some pink areas). Immediately remove it from the wok and set aside. This prevents it from getting tough.
10. Add a little more oil to the wok if needed. Turn the heat to medium-high and toss in the minced garlic and sliced chilies. Stir-fry for about 30 seconds until they smell amazing.
11. Add the cooked taro chunks to the wok and gently toss to coat them in the fragrant oil.
12. Season the taro with the tablespoon of oyster sauce, tablespoon of light soy sauce, and a pinch of salt.
13. Pour in the water or broth.
14. Bring the liquid to a rolling boil.
15. Return the partially cooked beef to the wok.
16. Stir everything together and let it simmer for just 1-2 more minutes. This is just enough time for the beef to finish cooking and for all the flavors to meld beautifully. The starch from the taro will help thicken the sauce slightly. Garnish with chopped scallions and it’s ready!

The final dish is a true delight. The beef is succulent and tender, and the taro is so soft it practically melts in your mouth, having absorbed all the savory, garlicky, and slightly spicy notes of the sauce. Served over a bowl of hot steamed rice to soak up every last drop, it’s a deeply satisfying meal that feels both rustic and refined. I absolutely love how the simple ingredients transform into something so flavorful and comforting. It has become a new favorite in my home, and I hope it will in yours too. Give it a try, and feel free to share your experience or any creative twists in the comments below. Happy cooking!