1 1/2 lbs rib eye
trimmed of excess fat and cut into 1" cubes
1 tbsp sugar
1 tsp salt
1 tsp black pepper
freshly ground
1 tbsp avocado oil
1/4 cup rice vinegar
1/4 cup mirin
1/4 cup light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
2 tsp fish sauce
2 tsp kosher salt
1 tsp black pepper
1/4 cup lime
1/2 cup avocado oil
1 cup red onion
thinly sliced
3 whole green onions
both white and green parts cut into 1" pieces
1 tbsp garlic
2 tbsp unsalted butter
1 bunch watercress
tough stems removed
  • wok
This recipe is great for special weekend meals or for entertaining a small group. The original recipe uses filet mignon but it is easier and cheaper for us to get rib eye, and honestly, we like the fattier meat better. :) If we have time to be fancy, we pair this with Hands on Gourmet's garlic noodles, but if we're strapped for time, we just serve it with rice.
Combine the beef, oil, sugar, salt, and pepper. Mix to combine then marinate at room temp for 2 hours.
Combine the rice vinegar, mirin, soy sauces, fish sauce, and sugar and whisk until the sugar has dissolved. Reserve.
For the dipping sauce, combine the salt, pepper, and lime juice. Reserve.
Warm the wok over medium-high to high heat until a drop of water evaporates on contact. Add half of the oil and heat until shimmering. Add the half of the beef in a single layer and sear for about 3 minutes or until a brown crust develops on the bottom side.
Flip the meat and cook for 1 minute.
Add half of the red onions and green onions. Cook and stir for about 30 seconds.
Whisk the soy sauce mixture to incorporate any sugar that has settled to the bottom, then pour in half and shake the pan to coat the beef.
Add half of the garlic and half of the butter and shake the pan to distribute evenly. If the sauce looks too soupy, transfer the meat and veggies to the serving plate with tongs, then reduce the sauce and pour it in once it has thickened. Keep the finished half of the dish warm.
Wipe the wok clean, add the second half of the oil, and return to high heat. Repeat with the remaining half of the ingredients.
To serve, set the watercress on the platter and top with the beef.
We often make the same recipe two days in a row since most recipes serve 4 but we are cooking for 2. In procuring the meat, we get two rib eye steaks and cube just one of them on the first day. We prep everything else - except the remaining steak and garlic - for the entire recipe and put aside half to use the following day. On day 2, we simply cube the other steak and press some garlic then everything else is prepped!

The first time we made this recipe, we kicked off the our food prep late and only marinated the meat for 1 hour. When we made the recipe again the next day, we marinated it for 2 hours in the fridge then let it sit for an additional hour at room temp. The meat tasted much better when we let it marinate for longer.