Ingredients for 4 to 6 servings
- 1 Teaspoon Sambal Sauce
- 2 Tablespoons Oyster Sauce
- 2 Tablespoons Brown Sugar
- 2 Teaspoons Tamari
- 2 Teaspoons Freshly Ground Black Pepper
- 2 Boneless Steaks, Trimmed, Thinly Sliced (Ribeye suggested)
- 2 Teaspoons Cornstarch
- 3 Tablespoons Olive Oil, Divided
- 1 White Onion, Sliced
- 2 Cloves Garlic, Minced
- 8 Ounce Bag Sugar Snap Peas
In a small bowl, mix together the sambal, oyster sauce, brown sugar, tamari and black pepper.
In a medium bowl add all of the steaks slices, and cornstarch, mixing to coat evenly. In a large skillet heated to high heat add 2 Tablespoons olive oil and the steak, spreading out to not overcrowd. Allow to sear on one side for 1 minute. Flip the steak and continue cooking another minute or two, again. Remove the steak from the skillet. Add remaining Tablespoon of olive oil and onion slices. Cook for 2 minutes, then add the garlic and snap peas and continue cooking another 2 minutes. Remove all veggies from the skillet.
Add the prepared black pepper sauce to the skillet and reduce for 2-3 minutes. Sauce should get thick and bubbly from the remaining cornstarch bits in the pan. Add the beef and veggies back in and cook for 2 minutes. Serve over rice or noodles.