Ingredients:

  • 1.5 lbs New York Strip steak, trimmed and cut into 1-inch cubes
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • 4 tbsp unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tsp fresh lemon juice
  • 0.5 tsp black pepper
  • 1 large zucchini, sliced into half-moons
  • 1 medium sweet onion, sliced into thick wedges
  • 8 oz white button mushrooms, quartered
  • 1 tbsp soy sauce
  • 8 oz yakisoba noodles

Instructions:

  1. In a small bowl, combine softened butter, minced garlic, lemon juice, and black pepper. Mash until a uniform compound butter forms and set aside.
  2. Toss the cubed steak with 2 tablespoons of soy sauce, sesame oil, and grated ginger. Marinate at room temperature for 15 minutes.
  3. Heat a large cast-iron skillet or griddle over high heat until smoking. Add 1 tablespoon of vegetable oil. Add zucchini, onions, and mushrooms in a single layer. Sear for 2-3 minutes until charred, add 1 tablespoon soy sauce, toss for 1 minute, and remove.
  4. Wipe the pan and add the remaining oil. Place steak cubes in a single layer and sear undisturbed for 90 seconds to develop a crust.
  5. Flip the steak bites. Add the prepared Garlic Hibachi Butter to the pan and toss the meat continuously for 1-2 minutes until coated in a mahogany glaze.
  6. Serve the steak and vegetables immediately, optionally alongside buttered yakisoba noodles or hibachi rice.