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Ingredients
- 2 lbs top sirloin steak,
- 1 tablespoon mirin
- 6 cloves garlic, finely minced
- 2 teaspoons ginger paste
- 2 tablespoons + 1 teaspoon sesame oil, divided
- ½ teaspoon ground white pepper (or black pepper)
- Kosher salt, to taste
- 4 tablespoons unsalted butter, divided
- 3 medium carrots, thinly cuted
- 2 medium zucchinis, sliced
- 4–5 ounces baby bella mushrooms, cuted
- ½ teaspoon garlic powder
- 1–2 tablespoons teriyaki sauce or Japanese BBQ sauce
- Fried rice, for serving
- Yum Yum Sauce, for serving
Instructions
- Marinate the Steak:
- In a large bowl, combine the steak, mirin, minced garlic, ginger paste, 1 teaspoon sesame oil, white or black pepper, and salt. Mix well to ensure the steak is evenly coated. Let it marinate for at least 30 minutes.
- Sauté the Vegetables:
- Heat 2 tablespoons butter and 1 tablespoon sesame oil in a wok or large skillet over medium heat. Add the carrots, zucchinis, and mushrooms. Cook, stirring frequently, until the vegetables are tender and golden, about 10-15 minutes. Season with garlic powder and additional salt and pepper to taste. Transfer the vegetables to a plate and set aside. Wipe the pan clean if necessary.
- Cook the Steak:
- In the same pan, heat the remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. Add the marinated steak and cook, stirring often, until seared and just cooked through, about 3-4 minutes. Avoid overcooking. Drizzle the teriyaki sauce or BBQ sauce over the cooked steak and toss to coat well.
- Assemble and Serve:
- Divide the fried rice among bowls. Top with the sautéed vegetables and seared steak. Drizzle with Yum Yum Sauce or serve it on the side.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
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