Cooking (Probably) The Most Flavorful Steak in the World

By Chef Billy Parisi · 40 min

Ingredients

Instructions

1. In a large bowl, mix the sliced steak, ½ cup soy sauce, lemon or lime juice, 4 minced garlic cloves, 2 teaspoons sugar and ¾ teaspoon pepper. Cover and refrigerate for 1 to 24 hours.
2. Drain the steak in a strainer over the marinade bowl, keeping as much of the drained marinade as possible.
3. Heat a large carbon steel or cast-iron skillet with enough oil to coat the bottom over medium-high heat until it starts to smoke. Add the onion slices whole, in a single layer, and cook untouched for 2 minutes until browned on one side. Remove and set aside.
4. In the same skillet, sear enough steak to cover the pan without crowding, 20 to 30 seconds per side or until browned around the edges. Set aside on a plate and repeat in batches, adding oil as needed.
5. For the sauce, add 1 to 2 teaspoons oil to the pan, then stir in 2 minced garlic cloves over low heat for 30 to 45 seconds until fragrant.
6. Add the remaining drained marinade, ¼ cup soy sauce, juice of 1 lemon (about 3 tablespoons), 1 teaspoon sugar, ¼ teaspoon pepper and 1½ cups beef stock. Boil over high heat for 2 to 3 minutes. Skim any impurities from the top if you wish.
7. Mix 3 tablespoons cornstarch or potato starch with 3 tablespoons water to make a slurry. Stir 1 tablespoon at a time into the boiling sauce until thickened.
8. Gently fold in the cooked onions and steak. Serve over cooked jasmine rice with the onions on top, if you like.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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