Wash and dry all ginger. Then peel and grate.
Peel the garlic and trim the ends. Wash and dry, then mince.
Wash and dry the ribeye steaks. Cut steak into cubes (aim for 1-2″ thick sections).
Transfer rib eye steaks to either a medium mixing bowl or a gallon freezer bag.
In your container of choice, add grated fresh ginger, minced garlic, soy sauce, honey, brown sugar, sesame oil, dark soy sauce, oyster sauce, corn starch, and white pepper.
Ensure ribeye steak cubes are evenly coated with the seasoning and marinate for a minimum of 4 hours.

PREP

Wash and dry all produce.
Slice the red and yellow bell peppers in half and remove the innards. Then slice into strips (aim for 1/8″ thick sections).
Remove the stem and root of the red onion. Then peel the outer layer. Cut in half and slice 1/2 of a red onion (aim for 1/4″ thick sections).
Quarter a lime.
Optional: Separate the leaves from the head of the Romaine lettuce.
Optional: Thinly slice a Roma tomatoe
Optional: Thinly slice a cucumber

LET’S COOK

In a 10-12″ cast iron skillet, over medium heat, add neutral cooking oil and pan sear the ribeye steak until you reach your desired internal temperature/ level of doneness (ranging from rare to well-done).
Once doneness is reach, add in the sliced red pepper, sliced yellow pepper, and sliced red onions.
Turn off heat and add butter, then give a good stir.
When you are ready to eat, freshly squeeze a quartered lime.
Best served with a side of cooked rice, lettuce, tomatoe, and cucumber.
Enjoy!