Ingredients:

  • 5 lbs Sirloin or Ribeye steak, thinly sliced against the grain
  • 1 Tbsp Soy Sauce (for marinade)
  • 1 tsp Dry Sherry or Mirin
  • 1 tsp Cornstarch
  • 1 Tbsp Vegetable Oil (for searing)
  • 2 Tbsp Unsalted Butter
  • 4 cloves Garlic, minced finely
  • 5 Tbsp Freshly Cracked Black Pepper (adjust to taste)
  • 3 Tbsp Soy Sauce (Low Sodium preferred, for sauce)
  • 1 Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 Tbsp Brown Sugar (packed)
  • 2 Tbsp Water or Beef Broth
  • 2 large Bell Peppers (mixed colors), thinly sliced
  • 1 medium yellow Onion, thinly sliced
  • 4 cups Cooked White Rice
  • Sliced Scallions (for garnish)
  • Extra Black Pepper (for garnish)

Instructions:

  1. Prep the Beef: Slice the beef thinly, then toss immediately in a bowl with the marinade ingredients (Soy Sauce, Sherry/Mirin, Cornstarch). Set aside for at least 10 minutes.
  2. Mix the Sauce: In a separate small bowl, whisk together all Sizzling Sauce ingredients (Butter, Garlic, Pepper, Soy, Oyster Sauce, Sugar, Water/Broth). Set aside.
  3. Cook the Rice & Veg: If rice isn't cooked, start it now. In your skillet over medium-high heat, sauté the sliced onions and peppers in a little oil until tender-crisp (about 4 minutes). Remove vegetables and set aside.
  4. Sear the Beef: Return the skillet to high heat. Add the tablespoon of oil. Working in two batches (do not overcrowd the pan!), sear the beef quickly until deeply browned but still tender (about 1–2 minutes per side). Remove the beef to the plate with the vegetables.
  5. Build the Sauce: Reduce heat to medium. Pour the prepared sauce mixture into the hot skillet. Bring to a gentle simmer, scraping up any browned bits from the pan. Simmer until the sauce thickens slightly, about 1 minute.
  6. Combine & Finish: Return the beef and vegetables to the pan. Toss quickly to coat everything evenly in the glossy sauce. Cook only until heated through (about 30 seconds).
  7. Serve: Divide the cooked rice among four bowls. Top generously with the sizzling beef and pepper mixture. Garnish immediately with fresh scallions and an extra grind of black pepper. Serve piping hot!