Japanese Steakhouse Steak and Vegetables
Our recipe delivers all the savory-sweet appeal of this restaurant favorite—no knife juggling or flaming onion volcano required.
Keywords
- Japanese
- Asia
- Vegetables
- Beef
- Weeknight
- Main Courses
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Cooking tools:
- Cast iron skillet
- Stove
- Oven
- Mixing bowl
- Measuring spoon
- Paper towel
- Chef's knife
- Cutting board
- Instant-read thermometer
- Aluminum foil
- Serving platter
- Spatula
- Carving board
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
- 1 1/4 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
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