Mix all the seasoning ingredients in a small bowl until evenly combined. Make sure there are no clumps, or you’ll get a surprise sneeze mid-sizzle.
Pat your beef thin. If you’re using thin-sliced ribeye, you’re already halfway there. Season lightly with salt, then rub in the seasoning mix until the meat gleams with flavor.
Heat a skillet over medium-high heat with a touch of oil. When it shimmers, add the seasoned beef in a single layer. Don’t crowd the pan—cook in batches if needed.
Sear 1–2 minutes per side, just until you see a nice brown crust. You’re not baking a cake; you’re building flavor, so don’t overthink it.
Optional: toss in a little onion or bell pepper for color and crunch. Stir-fry until they’re tender-tidy, then return the beef to the pan to mingle with those veggies.
Slice the meat thinly against the grain. If you’re feeling fancy, let it rest for a minute to trap those juicy flavors, then serve hot.
