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  • Writer's pictureDeana Thai

Deana's Sauté Ribeye Slices

My kids don't like to chew thick pieces of meat. So I used thinly sliced ribeye and they totally scarfed them down! This platter disappeared so fast there was barely any left for the adults! Win for this mom! I served rice and fresh tomatoes, cucumbers, and leafy greens.


1.5 lb ribeye thinly sliced

2 tbsp oyster sauce

1 tbsp braising soy sauce

1 tsp sriracha

1 tsp soy sauce

1 tsp fish sauce

1 tsp sugar

1 tbsp minced garlic

1 tbsp butter

2 tbsp EVOO (extra virgin olive oil)


  1. Mix sugar, garlic, oyster, braising, sriracha, soy and fish sauce. Make sure it’s well incorporated. Or just add seasoning to meat and mix really well like I did!

  2. If you bought pre-sliced ribeye, move to step three. If not, take your ribeye and set in the freezer for 45-minutes. This will stiffen the meat and make it easier to thinly slice your meat. Same trick I use to grind ground meat!

  3. Add sliced ribeye to the sauce. Mix well until the sauce coats all slices. Let the meat marinate for 10-minutes at room temperature.

  4. In a large pan or wok, add EVOO and butter. Set heat to medium-high.

  5. Add meat once butter and oil have melted together.

  6. Bring heat to high stir till cooked.

  7. Serve with rice and fresh vegetables. Bon Appétit!

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