Ingredients:

  • 680g (1.5 lbs) Sirloin or New York Strip steak, trimmed and cut into 1 inch cubes
  • 15ml (1 tbsp) Avocado or Grapeseed oil
  • 2g (1/2 tsp) Kosher Salt
  • 2g (1/2 tsp) Coarse Black Pepper
  • 45g (3 tbsp) Unsalted Butter, softened
  • 3 cloves Garlic, minced
  • 15ml (1 tbsp) Low sodium Soy Sauce (for steak glaze)
  • 5ml (1 tsp) Fresh Lemon Juice
  • 2 medium Zucchini, sliced into thick half moons
  • 1 large Sweet Onion, cut into 1 inch chunks
  • 150g (5 oz) Mushrooms, sliced thick
  • 15ml (1 tbsp) Low sodium Soy Sauce (for vegetables)
  • 5ml (1 tsp) Toasted Sesame Oil

Instructions:

  1. Pat the 680g of steak cubes completely dry with paper towels. Note: Surface moisture creates steam, which prevents browning. Season them generously with the kosher salt and coarse black pepper just before they hit the pan. If you salt them too early, the salt will draw out moisture, making the meat wet again.
  2. In a small bowl, mash the 45g of softened butter with the 3 cloves of minced garlic. Note: Preparing this garlic soy butter beforehand ensures you aren't fumbling with individual ingredients while the steak is over cooking. Keep it at room temperature so it’s ready to melt.
  3. Heat your skillet over high heat for 3-4 minutes until the oil is shimmering and just starting to wisps of smoke. Add the steak bites in a single layer, ensuring they aren't touching. Note: If the pan is too full, the temperature will drop. Sear for 2 minutes until a dark brown crust forms on the bottom before flipping.
  4. Once the steak is seared on most sides (about 4 minutes total), add the garlic butter mixture, 15ml of soy sauce, and the 5ml of lemon juice. Toss the steak bites until they are glossy and coated in a bubbling sauce. Remove the steak from the pan immediately to a warm plate and let it rest.
  5. In the same pan (don't wipe it out!), add the toasted sesame oil. Toss in the zucchini, onions, and mushrooms. Cook over high heat for 3-5 minutes until the onions are translucent and the zucchini edges are charred. Pour in the remaining 15ml of soy sauce and toss one last time before serving.