I adore Asian food. We know this, right? I especially like making it at home because, if you keep a few key ingredients around, you can make some super delicious stuff that is BETTER and healthier and quicker than takeout, but tastes great and isn’t hard.
Also, I love recipes like this that are super versatile: you can change protein and veg based on what you like and have in the house, and use the same sauce over and over for different combinations and iterations of the same dinner.
It’s a Monday kind of thing, is what I’m saying.
For this, we need butter, steak, soy sauce, corn starch, sake (or white wine or heck, a splash of water), oyster sauce, mirin, garlic, a chili pepper, scallions, bok choy, and baby corn. If you like rice you’ll need some of that for serving, and this would also be fabulous tossed with some noodles. Options!
Now, we’ll want to really thinly slice the beef, which is easiest with a SUPER sharp knife and really cold beef. So, while you prep the dish, stick the steak in the freezer – just for 15 minutes or so while you get everything else ready. First, we’ll make the sauce. Combine the soy, cornstarch, sake, oyster sauce, and mirin in a little dish. Stir it together to dissolve the cornstarch, and set it aside until you’re ready to use it.
Stir the veggies around for just a minute or two, then add the sauce. Stir the sauce into the veggies to remove any steak bits from the bottom of the pan. Reduce the heat to medium or even medium-low if your skillet is very hot.
Stir everything together (I broke up the baby corn a bit), and taste! Add more soy sauce if you’d like, or a splash of water if the sauce gets too thick or reduces too much. Then, add the scallion whites to the pan.
- 1 pound ribeye steak
- 2 tablespoons butter
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 cup sake
- 2 tablespoons oyster sauce
- 2 tablespoons mirin
- 3 cloves minced garlic
- 1 red chili pepper, thinly sliced
- 2 heads bok choy, thinly sliced
- 1 can (15 ounces) baby corn, drained
- 2 scallions, thinly sliced, white and green parts separated
- hot cooked rice, optional, for serving
- Place the steak in the freezer for 10-15 minutes. When chilled, very thinly slice the steak against the grain into strips.
- Make the sauce: combine the soy sauce, cornstarch, sake, oyster sauce, and mirin in a small dish until smooth, then set aside.
- Heat the butter in a large skillet over medium-high heat. When the butter foams and browns, add the steak in one layer and cook for about 3 minutes on each side until browned and crispy at the edges. Don't crowd the pan; you might need to cook the steak in two batches. Remove the steak to a dish.
- To the same skillet, add the bok choy, chili pepper, and garlic. Stir for 2 minutes to start to cook, then pour in the sauce. Reduce the heat to medium-high and add the steak , white parts of the scallions, and baby corn to the skillet. Stir everything together, and taste: add more soy sauce if you'd like. If the sauce thickens very quickly, splash in water a bit at a time to thin it.
- Serve over rice, if desired, topped with the scallion greens.