Hibachi Steak

Instructions

1. Marinate the steak
   In a medium bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 clove minced garlic. Add the steak cubes and toss to coat. Let marinate for at least 10 minutes while preparing other ingredients.
2. Prepare the sauce
   In a small bowl, whisk together the remaining soy sauce, mirin, remaining sesame oil, ginger, and remaining garlic. Set aside.
3. Cook the vegetables
   Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add onions and cook for 1 minute. Add mushrooms and zucchini and stir-fry for 3-4 minutes until vegetables are tender but still crisp. Remove vegetables from the pan and set aside.
4. Cook the steak
   Return the pan to high heat and add remaining tablespoon of vegetable oil. When the oil is shimmering hot, add the marinated steak in a single layer. Cook without stirring for 1 minute to develop a sear, then stir-fry for 2-3 minutes until the steak is browned on all sides but still pink in the center.
5. Combine and finish
   Return the vegetables to the pan with the steak. Pour the sauce over everything and add the butter. Toss everything together until the butter is melted and everything is coated in the sauce, about 1 minute.
6. Serve
   Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice on the side.