Steak Teppanyaki With Stir-Fried Vegetables | CookOS

Steak teppanyaki with stir-fried vegetables

Name: Steak Teppanyaki With Stir-Fried Vegetables
Cook time: 20 min
Yield: 4 servings
Ingredients: Steak options:; 2 top sirloin steaks (about 5 ounces each); 2 organic filet mignons (about 5 ounces each); 2 organic rib-eyes (about 7 ounces each); ½ teaspoon granulated garlic; ½ teaspoon ground ginger; ¼ pound organic cremini or other button mushrooms; 1 organic yellow onion; 2 organic zucchini or other summer squash; ¼ pound organic baby rainbow or other baby carrots; Sunbasket sweet sesame stir-fry blend (coconut aminos - coconut vinegar - sesame oil)

A high-heat steak and vegetable dish inspired by Japanese teppanyaki chefs, cooked fast and finished with ginger and garlic for paleo-friendly, restaurant-style results at home.

🥗Paleo

Steak teppanyaki with stir-fried vegetables

Total

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Sunbasket · by Sunbasket

Ingredients

Steak options:
2 top sirloin steaks (about 5 ounces each)
2 organic filet mignons (about 5 ounces each)

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2 organic rib-eyes (about 7 ounces each)

½ teaspoon granulated garlic

½ teaspoon ground ginger

¼ pound organic cremini or other button mushrooms

1 organic yellow onion

2 organic zucchini or other summer squash

¼ pound organic baby rainbow or other baby carrots

Sunbasket sweet sesame stir-fry blend (coconut aminos - coconut vinegar - sesame oil)

11 Ingredients

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Instructions

1
Marinate the steak
2
Prep the vegetables
3
Cook the steak
4
Cook the vegetables
5
Serve

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Tips & Notes

Pro tips

Pat steak dry with paper towels before searing—moisture prevents proper browning and char.
Cook steak and vegetables separately to control timing: sear steak first, set aside, then stir-fry vegetables to avoid overcooking either component.
Keep the pan screaming hot between additions; teppanyaki depends on high, sustained heat for caramelization and vegetable char.
Season steak just before cooking; salt draws out moisture if applied too early. Add garlic and ginger to the pan oil rather than directly on steak to prevent burning.

Substitutions

Top sirloin → rib-eye or filet mignon (changes fat content and tenderness)
Cremini mushrooms → shiitake or oyster (stronger umami flavor fits teppanyaki style)
Yellow onion → white onion or shallots (shallots cook slightly faster)
Zucchini → bell peppers or broccoli (adjust cook time; peppers take slightly longer)

Storage & make-ahead

Store cooked steak and vegetables separately in airtight containers up to 3 days; reheat steak gently in a low oven (300°F) to avoid toughening, and refresh vegetables on high heat.

Equipment

cast iron skillet or large stainless steel skillet · meat thermometer

Common Questions

What's the best steak cut for teppanyaki?

Top sirloin, filet mignon, and rib-eye all work well. Filet mignon is most tender; rib-eye has more marbling; sirloin is leaner. Cut to about 5–7 ounces per portion.

How hot should the pan be?

Very hot—cast iron or stainless steel should be smoking slightly before the steak hits it. High heat is essential for teppanyaki-style searing and vegetable char.