- 2 lbs. diced ribeye
- 1 tsp Chinese 5-spice
- Sesame Oil
- Steak Salt
- 1 Tbsp minced fresh ginger
- 4 garlic cloves, minced
- 1 shallot, minced
- 3 green onions, chopped, whites & greens divided
- 3/4 cup light soy sauce
- 3/4 cup brown sugar
- 1/2 cup water
- 1 tbsp cornstarch +1 tbsp water
- 2/3 cup diced water chestnuts
- 3/4 cup shredded cabbage
- 3/4 cup shredded carrot
- 1/4 cup crushed peanuts
- Sesame seeds
- Jasmine or Basmati rice
- In a large bowl toss diced ribeye with Chinese 5-spice and season with Steak Salt.
- Heat a large skillet over medium-high heat and add a drizzle of sesame oil to coat the pan. Add the diced ribeye and cook until browned about 5 minutes. Transfer diced ribeye to a bowl and set aside.
- In the same skillet add another drizzle of sesame oil. Reduce heat to medium. Next add the shallot, whites of the green onion, garlic and ginger. Sauté until aromatic and softened, about 1-2 minutes. Add soy sauce, brown sugar and water. Whisk together and bring to a simmer.
- While the sauce simmers, mix the cornstarch and 1 tbsp of water together. Whisk the slurry into the sauce. Once sauce slightly thickens, return the diced ribeye to the skillet. Stir in water chestnuts, cabbage, carrot and green onion. Once fully incorporated remove from heat.
- Serve over a bed of rice and top with crushed peanuts & sesame seeds.