Ingredients

1½ lb (750 g) Beef Rib Finger Meat 2 tbsp (30 mL) oyster sauce 1½ tsp (7 mL) fresh ground pepper 1 tsp (5 mL) granulated garlic 1 to 2 tbsp (15 to 30 mL) vegetable oil 2 tbsp (30 mL) unsalted butter 4 large cloves garlic, minced 1 tbsp (15 mL) minced fresh parsley

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Directions

1. 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. 2. 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. 3. 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.

How to Cook It

Pan-Frying

Cuts Used in This Recipe

Rib

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Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

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