ABC Ribeye Steak


"Got some good steaks in the fridge, but the weather isn't cooperating with your grilling plans? Try stir-frying your steaks in this Chinese-inspired dish with mixed Asian ingredients. Quick and easy, always a hit!"
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35 m servings 421 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1167 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Mix oyster sauce, soy sauce, and mirin together in a small bowl to make sauce.
  2. Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering, about 1 minute. Add red onion; cook and stir until golden, about 1 minute. Transfer to a plate.
  3. Heat remaining 1 tablespoon oil in the same wok over high heat. Add steak; saute to desired doneness, 3 to 5 minutes. Transfer to a plate, reserving juices in the wok.
  4. Return onion to the wok. Stir in bok choy, tofu, and enoki mushrooms. Cook and stir until tofu is heated through and bok choy is wilted, about 3 minutes. Return steak to the wok. Stir in sauce, tossing to coat.


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