Teppanyaki-style Strip Loin Steaks and Vegetables

Steaks and vegetables tastily seared, charred and sauced like they might be at a Japanese-style steakhouse. Serve the meat and veggies with steamed rice.

Recipe - Quality Foods

Teppanyaki-style Strip Loin Steaks and Vegetables

Prep Time40 Minutes

Servings4

Cook Time12 Minutes

Ingredients

1/2 cup teriyaki sauce (see Note)

1/2 cup no-salt beef stock

2 tsp finely chopped ginger

2 tsp cornstarch

1 tsp sesame oil

3 (each about 10 oz.) strip loin steaks

salt and freshly ground black pepper, to taste

1 Tbsp vegetable oil

1 medium carrot, halved lengthwise, and then thinly sliced widthwise on the bias

1 medium onion, halved and thinly sliced

12-16 small broccoli florets

8-10 small white or brown mushrooms, each halved

1 medium red bell pepper, halved, seeded and cubed

1 large celery rib, thinly sliced widthwise on the bias

1/3 cup water

1 Tbsp roasted sesame seeds (see Note)

Directions

Combine teriyaki sauce, stock, ginger, cornstarch and sesame oil in a small pot. Set over medium-high heat and bring to a simmer. Simmer 30 seconds. Remove from the heat, cover and set this sauce for the steaks and vegetables aside for now.

Preheat oven to 200 F. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a large 12-inch or so wide skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to a heatproof plate and keep warm in the oven.

Set the carrot, onion, broccoli, mushrooms, bell pepper and celery in the skillet and stir-fry until lightly charred, 3 to 4 minutes. Add the water and cook and stir until it’s evaporated and the vegetables become firm/tender, about 1 minute. Remove vegetables from the heat.

Uncover sauce and set over low heat. Spoon the vegetables onto a large serving platter, leaving a space for the steaks. Set the platter in the oven to keep warm.

Set the steaks on a cutting board. Pour juices on the plate they sat on into the sauce. Cut each steak, widthwise, into 3/4-inch thick slices. Take the serving platter out of the oven and set the sliced steaks on it. Drizzle steaks and vegetables with the sauce, sprinkle with sesame seeds, and serve.

Note: Teriyaki sauce and roasted sesame seeds are sold in our Asian foods aisle. Kikkoman brand teriyaki sauce was used in this recipe.

40 minutes

Prep Time

12 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1/2 cup teriyaki sauce (see Note)

Kikkoman - Teriyaki Sauce, 591 Millilitre

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$9.29$1.57/100ml

1/2 cup no-salt beef stock

Campbell's - Beef Broth, 900 Millilitre

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$2.69 was $2.99$0.30/100ml

2 tsp finely chopped ginger

Ginger Root - Fresh, 1 Pound

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$3.29/lb$0.73/100g

2 tsp cornstarch

Western Family - Corn Starch, 454 Gram

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$4.69$1.03/100g

1 tsp sesame oil

kosa - Pure Sesame Oil, 185 Millilitre

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$5.29$2.86/100ml

3 (each about 10 oz.) strip loin steaks

QF - Australian Grass Fed Strip Loin Grilling Steak Family Pack, 1 Pound

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$15.99/lb$3.53/100g

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$5.99 was $6.49$3.86/100g

1 Tbsp vegetable oil

Crisco - Vegetable Oil, 1.18 Litre

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$10.69 was $10.99$0.91/100ml

1 medium carrot, halved lengthwise, and then thinly sliced widthwise on the bias

Carrots - Carrots 5LB Cello, 5 Pound

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$6.99$0.31/100g

1 medium onion, halved and thinly sliced

Onions - Yellow, Medium, 215 Gram

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$0.94 avg/ea$0.44/100g

12-16 small broccoli florets

Broccoli - Fresh, 600 Gram

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$5.01 avg/ea$0.84/100g

8-10 small white or brown mushrooms, each halved

Mushrooms - White - Bulk Fresh, 1 Pound

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$5.79/lb$1.28/100g

1 medium red bell pepper, halved, seeded and cubed

Bell Peppers - Red, Hot House, 226 Gram

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$2.49 avg/ea$1.10/100g

1 large celery rib, thinly sliced widthwise on the bias

Celery - Bunch, Fresh, 675 Gram

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$5.64 avg/ea$0.84/100g

1/3 cup water

Aquafina - Water, 591 Millilitre

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$2.69$0.46/100ml

1 Tbsp roasted sesame seeds (see Note)

Western Family - Sesame Seeds, 145 Gram

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$5.99$4.13/100g

Directions

Combine teriyaki sauce, stock, ginger, cornstarch and sesame oil in a small pot. Set over medium-high heat and bring to a simmer. Simmer 30 seconds. Remove from the heat, cover and set this sauce for the steaks and vegetables aside for now.

Preheat oven to 200 F. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a large 12-inch or so wide skillet set over medium-high heat. When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 for medium rare. Transfer steaks to a heatproof plate and keep warm in the oven.

Set the carrot, onion, broccoli, mushrooms, bell pepper and celery in the skillet and stir-fry until lightly charred, 3 to 4 minutes. Add the water and cook and stir until it’s evaporated and the vegetables become firm/tender, about 1 minute. Remove vegetables from the heat.

Uncover sauce and set over low heat. Spoon the vegetables onto a large serving platter, leaving a space for the steaks. Set the platter in the oven to keep warm.

Set the steaks on a cutting board. Pour juices on the plate they sat on into the sauce. Cut each steak, widthwise, into 3/4-inch thick slices. Take the serving platter out of the oven and set the sliced steaks on it. Drizzle steaks and vegetables with the sauce, sprinkle with sesame seeds, and serve.

Note: Teriyaki sauce and roasted sesame seeds are sold in our Asian foods aisle. Kikkoman brand teriyaki sauce was used in this recipe.