Japanese Steakhouse Style Steak and Veggies

Our Japanese Steakhouse Style Steak and Veggies dish features perfectly seared steak slices served with an assortment of crisp, grilled vegetables, and drizzled with a savory, soy-based sauce, offering a delicious taste of teppanyaki-style dining at home.

Print Recipe

CourseMain Course

CuisineAsian

KeywordBeef

Prep Time30

Cook Time20

Total Time50

Servings

Calories831kcal

Ingredients

3 tablespoons unsalted butter melted
2 tablespoons soy sauce
2 garlic cloves minced
2 1-pound boneless rib-eye steaks 1½ to 1¾ inches thick, trimmed or substitute chicken breast
1 ¼ teaspoons white pepper divided
1 teaspoon table salt divided
1 tablespoon vegetable oil
2 zucchini 8 ounces each, halved lengthwise and sliced ¾ inch thick
2 onions cut into ¾-inch pieces
6 ounces shiitake mushrooms stemmed and halved if small or quartered if large
2 tablespoons mirin

Instructions

Combine melted butter, soy sauce, and garlic in bowl; set aside. Pat steaks dry with paper towels and sprinkle with 1 teaspoon white pepper and ¾ teaspoon salt.
Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and swirl to coat. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 120 to 125 degrees (for medium-rare), 10 to 13 minutes. Transfer steaks to carving board, tent with aluminum foil, and let rest.
While steaks rest, add zucchini, onions, mushrooms, remaining ¼ teaspoon white pepper, and remaining ¼ teaspoon salt to fat left in skillet and stir to combine. Pat vegetables into even layer and cook over medium-high heat, without stirring, until beginning to brown, about 3 minutes. Stir and continue to cook 2 minutes longer. Add mirin and 2 tablespoons soy-garlic butter to skillet and continue to cook until liquid has evaporated and vegetables are well browned, about 2 minutes longer.
Transfer vegetables to serving platter. Slice steaks ¼ inch thick and transfer to platter with vegetables. Drizzle steaks with remaining soy-garlic butter. Serve.

Notes

Best served with the Sweet Ginger Sauce recipe.

Nutrition