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

1. 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.

2. 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.

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