Delicious Japanese Steak Dish (Print Version)

# Ingredients:

→ Steak and Seasoning

01 - 1 pound sirloin or NY strip steak, cut into bite-sized pieces

02 - Salt and pepper to taste

→ Oils and Butter

03 - 2 tablespoons vegetable oil, divided

04 - 1 teaspoon sesame oil

05 - 2 tablespoon butter, divided

→ Vegetables

06 - 8 ounces white mushrooms, sliced

07 - 1 large onion, sliced

08 - 2 zucchini, cut into 1/2-inch sticks

09 - 4 cloves garlic, minced

→ Sauce

10 - 1/4 cup soy sauce

11 - 1 tablespoon mirin (Japanese sweet rice wine)

12 - 1 teaspoon honey

→ Garnish

13 - Sesame seeds

14 - Sliced green onions

# Instructions:

01 - Season the steak pieces with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the steak and cook for 2-3 minutes per side until browned. Remove the pieces from the pan and set aside.

02 - Add the remaining vegetable oil and 1 teaspoon sesame oil to the same pan. Add the sliced mushrooms and onions. Sauté for 4-5 minutes until softened. Add the zucchini and cook for an additional 2-3 minutes.

03 - Push the vegetables to the side of the pan. Melt 1 tablespoon of butter, then add the minced garlic. Sauté for 30 seconds until fragrant.

04 - Add the soy sauce, mirin, and honey to a small bowl. Mix to combine. Pour the sauce into the pan with the vegetables.

05 - Add the steak back into the pan. Stir everything together and let the sauce simmer for 1-2 minutes until slightly thickened. Add the remaining 1 tablespoon butter and stir until melted.

06 - Remove from heat and garnish with sesame seeds and sliced green onions. Serve hot with hibachi fried rice and yum yum sauce on the side.

# Notes:

01 - Use a high-quality steak like sirloin or NY strip for the best flavor and texture. Trim any excess fat before cutting.

02 - Don't overcrowd the pan when cooking the steak and vegetables. Cook in batches if needed to ensure everything browns nicely.

03 - The key to tender steak is to avoid overcooking. Aim for 2-3 minutes per side for medium-rare to medium doneness.

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