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Japanese Steakhouse Steak & Vegetables Recipe

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This recipe for Japanese Steakhouse Steak & Vegetables is from Things I'd Like To Make, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbs unsalted butter, melted
2 Tbs soy sauce
2 garlic cloves, minced
2 1-pound boneless rib-eye steaks 1¾ inches thick, trimmed
1 1/4 tsp white pepper, divided
1 tsp salt, divided
1 Tbs vegetable oil
16 oz zucchini, sliced 3/4 inch thick
2 onions, cut into 3/4 inch pieces
6 oz shiitake mushrooms, halved
2 Tbs mirin
Directions:
Directions:
Combine melted butter, soy sauce, and garlic in bowl. Set aside. Pat steaks dry. Sprinkle with 1 tsp white pepper and 3/4 tsp salt.

Heat 12-inch cast-iron skillet over medium-high heat 5 minutes. Add oil and swirl to coat. Add steaks and cook 10-13 minutes, flipping steaks every 2 minutes, until well browned. Transfer to carving board. Tent with aluminum foil. Rest.

Add zucchini, onions, mushrooms, remaining 1/4 tsp white pepper, and 1/4 tsp salt to fat left in skillet and stir to combine. Pat into even layer and cook over medium-high heat, without stirring, until beginning to brown, about 3 minutes. Stir and cook 2 minutes longer. Add mirin and 2 Tbs soy-garlic butter to skillet. Cook 2 minutes until liquid has evaporated and vegetables are browed.

Slice steaks 1/4 inch thick. Drizzle with remaining soy-garlic butter. Serve with white mustard sauce, sweet ginger sauce, yum yum sauce, and hibachi fried rice.
Number Of Servings:
Number Of Servings:
Serves 2

 

 

 

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