New York steak teppanyaki

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves2
  • DifficultyEasy
Soybean oil
2 (175g) sirloin or club steaks
Salt and freshly ground black pepper
Garlic powder
10g unsalted butter, cut into small pieces
4 tbsp soy sauce, divided
1 carrot, thinly sliced on the bias
100g mangetout
170g sliced savoy cabbage
130g bean sprouts
2 tbsp mirin
2 tbsp sliced shallots
2 tbsp finely chopped tomato
1 pinch chili flakes
Coriander leaves, for garnish
1) Put a large skillet over a medium-high heat and brush it with some soyabean oil. Season the steaks with salt, pepper and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes.

2) Top the steaks with the butter and 1 tbsp soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest whilst you cook the vegetables.

3) Carefully wipe out the pan and brush it with some more oil. Add the carrot, mangetout and cabbage. Season with salt, pepper and garlic powder and cook until they are just tender, about 2 to 3 minutes. Add more oil, if necessary.

4) Add the bean sprouts and 1 tbsp soy sauce and cook just until the bean sprouts are warmed through.

5) Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables.

6) Put the remaining 2 tbsp soy sauce and the mirin into the pan over a low heat. Add the shallots, tomato and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with coriander.

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