Marinate 28 oz beef tenderloin with 1/2 tsp ground black pepper, 1 tbsp minced garlic, 1/2 tbsp honey, 2 tsp brown sugar, 2 tbsp reduced-sodium soy sauce, 1/2 tsp oyster sauce, 1/2 tsp fish sauce, 1 tbsp rice vinegar, 1/2 tsp paprika, 1/2 tsp garlic powder, 1 tsp sriracha, and 1 1/2 tbsp cornstarch for 10 minutes. Set aside.

Divide the marinated beef, 2 1/2 tbsp olive oil, and 4 oz yellow onion into 2 equal portions.

Preheat a large wok or skillet over high heat until very hot.

Add half the olive oil. When it begins to smoke, add half of the marinated beef cubes in an even layer. Sear for 30 seconds, shake, and toss the wok continuously.

Add half yellow onion and keep stirring for 3 minutes until the beef cubes are nicely charred and medium-rare.

Set the browned beef aside and repeat the searing with the remaining portions of beef, olive oil, and onions.

Combine the 2 portions of beef in the wok.

Add 1 tbsp unsalted butter and 0.5 oz chopped scallions. Shake and stir vigorously for 30 seconds to allow the butter to melt with the meat.

Remove beef from the heat. Serve over 4 oz Carol lettuce, 4 oz cherry tomatoes, and 2 oz red onions. Garnish with 0.25 oz chopped fresh coriander and enjoy with side dishes of choice.