Beef Stir-Fry

1. Slice the ribeye thinly against the grain into bite-sized strips, then toss with 1 tablespoon of the soy sauce and a generous grind of black pepper and let sit for 10 minutes.
2. Mince the garlic, thinly slice the bird chilies, and cut the onion into wedges, separating the layers.
3. Heat a wok or large heavy skillet over high heat until smoking, then add 1 tablespoon of the peanut oil and swirl to coat.
4. Add the beef in a single layer and sear without stirring for about 1 minute, then stir-fry for another minute until browned but still juicy; remove to a plate so it stays tender.
5. Add the remaining oil to the wok, then the garlic and chilies, and stir-fry for 20 to 30 seconds until fragrant, being careful not to burn the garlic.
6. Add the onion and stir-fry over high heat for about 2 minutes until it softens but keeps some crunch.
7. Return the beef and any resting juices to the wok, add the remaining 2 tablespoons soy sauce, and toss everything together for 1 minute until the beef is cooked through and well coated.
8. Taste, adjust with salt and pepper, and serve immediately over steamed rice.

You'll use: Frying pan / skillet · Wok · Steamer