Cubes of marinated ribeye seared in batches, then tossed with onion, bell pepper and green onion. We serve it over lettuce with tomato, cucumber and rice.

Ingredients

For the beef

• 1 lb ribeye, cut into 1–1½-inch cubes
• 1 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 1 tsp minced garlic
• 2 Tbsp garlic oil
• ½ tsp sugar
• 1 tsp cornstarch
• Neutral oil, for searing

For the vegetables

• 1 Tbsp vegetable oil
• ½ yellow onion, cut into 1½-inch chunks
• 1 bell pepper, cut into 1½-inch chunks
• ½ stalk green onion, cut into 2-inch pieces

For serving

• Lettuce
• Tomato, sliced
• Cucumber, sliced

Instructions

1. Mix the beef with the oyster sauce, soy sauce, garlic, garlic oil and sugar, and marinate for at least 1 hour.
2. Move the beef to a plate, saving the leftover marinade, and let it come to room temperature for about an hour.
3. Coat each piece of beef in cornstarch.
4. Heat a pan with neutral oil over medium-high heat and brown the beef on all sides in batches, without crowding the pan. Set aside.
5. Add the vegetable oil to the same pan over medium heat.
6. Sauté the onion and bell pepper for about 2 minutes, until the onion just turns translucent.
7. Pour in the saved marinade and cook for 2–3 minutes.
8. Stir in the green onion, then return the beef to the pan and toss to combine.
9. Serve with lettuce, tomato and cucumber.

Notes & substitutions

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