The Scoop
Tender ribeye gets a quick hit of soy, hoisin, sweet soy, and black pepper before hitting a screaming-hot skillet, then gets coated in a glossy chili-garlic sauce.
Fast, savory, slightly sweet, and very good at disappearing straight from the pan.
Ingredients
For the steak and the marinade:
- 1- pound ribeye steak, cut into 1-inch bite-size pieces
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sweet soy sauce
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
For the sauce:
- 2 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon chili garlic sauce
- 2 tablespoons water
For the cooking and garnish:
- 1 tablespoon vegetable or sesame oil
- green onion, to taste, sliced
- sesame seeds, to taste
Directions
- In a medium-size bowl, combine the steak, 1 tablespoon of the soy sauce, 1 tablespoon hoisin sauce, the sweet soy sauce, the black pepper, the cornstarch, and the baking soda together.
- Heat a wok or a skillet over high heat until hot.
- Whisk the remaining hoisin sauce, the remaining soy sauce, the honey, the chili garlic sauce, and the water in a small bowl.
- Add the oil to the hot wok.
- Add the marinated steak to the hot oil in a single layer.
- Sear the steak for 1 minute before tossing and stirring.
- Sear the steak until medium-rare, about 2 minutes.
- Pour the sauce over the steak bites and cook until thickened, about 1 minute.
- Transfer the wok from the heat.
- Serve, garnished with the green onion and the sesame seeds.
×
