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.
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