This is a show-stopping steak with a sizzling Korean barbecue sauce that rivals any of your existing meat dinners. If you desire an at-home gourmet restaurant experience, this is the dish to serve.

4-6 rib eye sandwich steaks (ask your butcher to slice your rib eye steak into thin cutlet-like slices, or do it yourself with a sharp chef knife!)
kosher salt
black pepper
1 T soy sauce
2 T oil


Sauce ingredients:

1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
2 cloves garlic, crushed
1 T rice wine vinegar
1/2 T sriracha
1/4 tsp ground ginger
1 tsp sesame oil
1/4 tsp black pepper
1 T corn starch

Stir Fry:

2 T oil
1 package baby bella mushrooms, sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 large onion cut into chunks
1 scallion, chopped, for garnish

DIRECTIONS:

Lay the steaks on a flat surface and season both sides generously with kosher salt and pepper. Transfer the meat to a resealable gallon size bag and add the oil and soy sauce. Shake to distribute and let marinate for one hour or longer.

Combine the sauce ingredients in a small bowl and set aside.

Heat the stir fry oil in a large wok and add all the vegetables besides the scallion. Cook covered for 5-10 minutes, stirring occasionally, until softened but still firm.

Heat a gas grill or grill pan and add the steaks. Cover and cook for two minutes on each side. Transfer the meat to the wok and add the sauce. Stir to combine and cook for an additional minute.