Ingredients:

  • 1.5 lbs New York Strip or Sirloin steak, cubed into 1-inch pieces
  • 4 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 0.5 tsp black pepper
  • 4 tbsp unsalted butter, softened
  • 1 tsp lemon juice
  • 1 medium zucchini, sliced into half-moons
  • 8 oz white button mushrooms, sliced
  • 1 medium white onion, diced
  • 3 tbsp neutral oil

Instructions:

  1. In a medium bowl, whisk together 3 tbsp soy sauce, mirin, sesame oil, 2 cloves of minced garlic, and black pepper.
  2. Add the cubed steak to the marinade and toss until every piece is evenly coated.
  3. Let the steak rest in the refrigerator for 30 minutes to allow the flavors to penetrate the meat.
  4. Heat 2 tbsp of neutral oil in a cast iron skillet or griddle over high heat until it just begins to smoke.
  5. Add steak cubes in a single layer, searing undisturbed for 2 minutes to develop a crust, then toss and cook for another 2-3 minutes until medium-rare.
  6. Remove the steak from the pan and set aside on a plate.
  7. In the same pan, add another tablespoon of oil if needed. Toss in the diced onions, sliced zucchini, and mushrooms.
  8. Sauté the vegetables for 4-5 minutes until tender and browned.
  9. Mix the softened butter with 1 tbsp soy sauce, lemon juice, and 1 clove of minced garlic to create the glaze, then toss with the steak and vegetables before serving.