Hibachi Steak

Directions

1. Slice the zucchini, carrot, and onion, then mince the garlic. Set these aside. In a small bowl, combine the sake (or mirin), soy sauce, brown sugar, sesame oil, and black pepper. Mix well and set aside. For the yum yum sauce, in another small bowl, combine the Kewpie mayo, ketchup, rice vinegar, soy sauce, sugar, and paprika. Mix well and set aside.

2. Season both sides of the ribeye steaks with salt and pepper (about 1-2 tsp total for both steaks). Set aside. Heat a griddle or large skillet over medium-high heat and add a bit of cooking oil. Scramble and cook the eggs until they are about 90% cooked through, then add the cooled rice. Break up the rice with a spatula and season it with soy sauce, sesame oil, black pepper, and a splash of water if needed to steam the rice. Cook for 5-6 minutes or until the rice is heated through and evenly coated. Set the rice aside on one side of the griddle.
3. Add a bit more oil to the griddle and sauté the garlic and onions for about 1 minute until fragrant. Add the zucchini and carrot, then season with a splash of soy sauce. Sauté for another 2-3 minutes, making sure the veggies still have a nice crunch. Set them aside.
4. Add a bit more oil to the griddle and sear the steaks for 3-4 minutes on each side, depending on the thickness of the steak. After flipping the steak, pour half of the steak sauce over the steak and continue cooking to your desired doneness. Remove the steaks from the griddle and let them rest for 10 minutes.
5. After resting, slice the steak into strips, then return the slices to the griddle. Pour the remaining steak sauce over the steak. You can turn off the heat or leave it on low.
6. Drizzle the yum yum sauce over the fried rice and leave some extra sauce for dipping if desired. Garnish the fried rice with chopped green onions and serve the steak strips with the veggies and rice. Enjoy!