Place the thinly sliced ribeye in a large bowl. Combine all other ingredients (except the ribeye) in a blender and blend until a smooth marinade forms.

Pour the marinade over the ribeye slices. Gently crush or separate the white parts of the green onions and add them to the bowl as well. Toss the ribeye slices to ensure they are thoroughly coated. Allow the mixture to marinate in the refrigerator for a minimum of two hours or overnight.

About 10 minutes before cooking, take the marinated ribeye out of the refrigerator. Preheat a large pan over medium-high heat until it’s hot enough to sear the steaks. Place the ribeye slices in the pan one at a time. Cook each side for 3-5 minutes, depending on your preferred doneness—3 minutes for a medium-rare and 5 minutes for well done. When you flip the steak over, you should see a rich dark crust. If not, adjust the heat accordingly.

Once the cooking is done, allow the ribeye steaks to rest for 2 minutes before slicing them into bite-sized pieces.

To serve, arrange the sliced ribeye on a bed of steamed white rice. Add slices of English cucumbers, soft-boiled soy eggs, and a sprinkle of thinly sliced green onion tops for a delightful and flavorful dish.