Beef Teppanyaki

Instructions

1. Marinate the beef
   In a bowl, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Add the thinly sliced beef, ensuring all pieces are coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
2. Prepare the vegetables
   Wash and slice all vegetables as specified in the ingredients list. Arrange them on a plate, keeping them separated so they can be cooked at different times based on their cooking requirements.
3. Heat the cooking surface
   Heat a large flat griddle pan or heavy-bottomed skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and spread it evenly across the cooking surface.
4. Cook the vegetables
   Add onions and bell peppers to the hot surface first, cooking for about 2 minutes until they begin to soften. Push them to one side, then add mushrooms and cook for another 2 minutes. Finally, add bean sprouts and green onions, cooking for just 1 minute more. Transfer all vegetables to a warm plate.
5. Cook the beef
   Add the remaining tablespoon of oil to the hot cooking surface. Remove beef from marinade (reserving the marinade) and place it on the hot surface in a single layer. Cook for 1-2 minutes per side until browned and cooked to your desired level of doneness.
6. Finish the dish
   Pour the reserved marinade over the beef and let it bubble and reduce slightly, about 1 minute. Return the vegetables to the cooking surface, mixing them with the beef and sauce to combine flavors and reheat.
7. Serve hot
   Transfer the beef teppanyaki to serving plates, ensuring each portion has a good mix of beef and vegetables. Sprinkle with sesame seeds and serve immediately with teppanyaki or teriyaki sauce on the side.