ASIAN INFUSED RIBEYE STEAK WITH STIR FRY VEGETABLES – Giselle La Ronde – West

2 Ribeye Steaks

1 tablespoon Soy Sauce

1 tablespoon Oyster Sauce

2 tablespoons Chili Garlic Sauce

1 tablespoons sesame oil

1 tablespoon hoisin sauce

2 dashes of Angostura Bitters

1 tablespoon of chives, chopped

1 tablespoon of parsley, chopped

2 tablespoons of butter

1 tablespoon oil

FOR VEGETABLES

2 medium bell peppers, sliced

1 portabella mushroom, sliced

1 large onion, sliced

1 cup of snow peas

Reserve marinade

1 tablespoon olive oil

Season ribeye steaks with salt and cayenne pepper on both sides.
Mix all ingredients to make marinade. Brush marinade all over steaks, both sides. Reserve some marinade and set aside. Allow steaks to marinate 1-2 hours or up to overnight in refrigerator.
Bring steaks to room temperature. Heat oil in cast iron pan until smoking and sear steaks 2-3 minutes on either side for medium. Add butter to pan when just when you are about to turn the steaks . For well done place in pre-heated oven for 3-5 minutes.
Allow to rest for 10 minutes before serving.
Chinese Stir Fried Vegetables
In a hot saute pan add oil and toss vegetables, cook for 2-3 minutes, until vegetables are soft. Add Marinade and toss. Cook for a further couple minutes and serve with steak