Here are the following ingredients:
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Follow these cooking methods/directions:
Trim excess fat from the meat to your taste. Starting at the thicker end of each piece of meat, make a cut in between the meat and the fibrous silverskin, lifting the fat and silver skin away from the meat while you trim along the strip of meat. (Tip: Grip the silverskin with a paper towel to prevent slipping.) Discard the trim. Cut the meat crosswise into 1-inch (2.5 cm) pieces. Place in a bowl and add oyster sauce, pepper and granulated garlic, tossing to coat.
Heat 1 tbsp (15 mL) oil over medium-high heat in a large nonstick skillet. Cook beef, in batches, for about 2 to 3 minutes per side, letting the beef brown without moving it around to develop a good crust before turning, until well browned on both sides and a digital instant-read thermometer inserted into cubes reads 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to a plate. Add more oil to pan between batches, as necessary.
Add butter to skillet and melt over medium heat. Cook garlic, stirring, for about 1 minute or until golden around the edges. Add the beef and quickly toss to coat it in the garlic butter. Toss with the parsley and serve immediately.