Categories: Asian
Ingredients
- For Marinade:
- 2 tbsp. olive oil
- 2 tbsp. oyster sauce
- 4 large garlic cloves, minced
- 1 tbsp. Cabernet Sauvignon wine
- 1 tsp fish sauce
- 1 1/2 tsp black pepper
- 1/8 tsp sesame oil, or more to taste
- 1 1/2 lb. beef tenderloin, cut into cubes
- For Cooking:
- 2 tbsp. olive oil
- 2 tbsp. oyster sauce
- 4 garlic cloves, minced
- 3 cups hot cooked rice
- Lemon wedges and basil leaves, for garnish
Directions
-
Make Marinade: Whisk together olive oil, oyster sauce, garlic, wine, fish sauce, pepper and sesame oil in a small bowl until well blended. Pour mixture into a Ziploc bag. Add beef, seal bag, and turn to coat. Let stand at room temp 10 to 30 minutes.
-
Cook Beef: Heat oil in a wok or 12-inch skillet over high heat. Stir in beef and marinade, then stir in oyster sauce and garlic. Cook, stirring, until beef is cooked through and sauce begins to thicken, 5-10 minutes. Serve over hot rice. Garnish with lemon wedges and basil leaves.