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牛肉盖浇饭(/niú ròu gài jiāo fàn/) is usually served on top of white rice. The best part of this recipe is that the sauce is rich and flavorful, making the rice delicious. Usually, the beef is braised until tender, which takes a long time. I made it into a 15-minute dinner recipe by using ribeye steak and searing the beef for a short time to keep it juicy and soft. This is a perfect dish for a busy day.
Servings: 3 people

INGREDIENTS
To marinate the beef
1 lb of boneless ribeye steak cut into 2/3 inch cubed
1/2 tsp of salt
1/2 tsp of black pepper (Amazon Link - https://geni.us/black-peppercorns)
1/3 tsp of baking soda (Amazon Link - https://geni.us/baking-soda-cooking)
1.5 tbsp of cooking oil to marinade the beef

Others
1 large size potato diced
2 small carrots diced
2 cups of beef stock
2-3 tbsp of oil to sear the beef
1.5 tbsp of minced garlic
1/2 tbsp of minced ginger
2 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
2 tbsp of oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
2 tsp of dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce)
1 tsp of cumin powder (Amazon Link - https://geni.us/cumin-seeds)
1/2 tsp of 5 spice powder (Amazon Link - https://geni.us/five-spice-powder)
1/4 of an Onion diced
1/3 of red pepper diced
1/3 of green pepper diced
2.5 tsp of cornstarch
1 tbsp of water
Salt to adjust the taste at the end


INSTRUCTIONS

Cut the boneless ribeye steak into 2/3 of an inch cubed. Then, marinate with salt, black pepper, baking soda, and 1.5 tbsp of cooking oil. Set it aside.

Cut one large size potato and two small size carrots into bite-size chunks. Put the potato and carrot in a sauce pot along with the beef stock. Bring to a boil, then simmer for 10 minutes or until they are fork-tender.

Meanwhile, preheat your frying pan, then add 2-3 tbsp of cooking oil. Add the beef and sear over high heat until golden brown. The total searing time should be less than 2 minutes, or you will overcook the beef.

Add the minced garlic and ginger; season it with soy sauce, oyster sauce, dark soy sauce, cumin powder, and five-spice powder. Let the heat slightly caramelize the soy sauce, which will create a more complex flavor.

Add the onion, red and green bell pepper. I like to keep them fresh and crunchy, so I only stir them for 30 seconds. Of course, you can cook them longer if you want.

The potato and carrot should be fork-tender; add them and the stock into the frying pan.
Stir well and check the consistency of the sauce. Add some cornstarch water (2.5 tsp of cornstarch + 1 tbsp of water) and mix until the sauce is slightly thickened. Oh, the total cooking time for the beef should be just a few minutes, and try not to overcook the meat.

Turn off the heat. Give it a taste and add some salt to adjust the flavor. Serve with white rice.