ABC Ribeye Steak Recipe
- Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweetened rice wine)
- 2 tablespoons olive oil, divided
- 1 large red onion, halved and thinly sliced
- 2 (10 ounce) ribeye steaks, sliced 1/4-inch thick and 1-inch long
- 8 heads baby bok choy, trimmed
- 1/3 (12 ounce) package tofu, cut into 1/3-inch cubes
- 1 (3 ounce) package enoki mushrooms, roots removed
- Mix oyster sauce, soy sauce, and mirin together in a small bowl to make sauce.
- Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering, about 1 minute. Add red onion; cook and stir until golden, about 1 minute. Transfer to a plate.
- Heat remaining 1 tablespoon oil in the same wok over high heat. Add steak; saute to desired doneness, 3 to 5 minutes. Transfer to a plate, reserving juices in the wok.
- Return onion to the wok. Stir in bok choy, tofu, and enoki mushrooms. Cook and stir until tofu is heated through and bok choy is wilted, about 3 minutes. Return steak to the wok. Stir in sauce, tossing to coat.
