Teppanyaki Recipe

Marinate beef

Place the thinly sliced ribeye in a bowl. Add soy sauce, mirin, sake, sesame oil, and black pepper. Toss to coat evenly. Marinate at room temperature for 15 minutes (or refrigerate up to 1 hour). Pat the beef lightly dry before cooking to encourage a good sear.

Prepare and portion vegetables so they are ready to cook. Keep onions, mushrooms, zucchini, bean sprouts, and green onions separated on a platter. Mix minced garlic and ginger together in a small dish for easy addition during cooking.

Sear vegetables

Heat a large flat griddle or heavy cast-iron skillet over medium-high heat until very hot (about 1–2 minutes). Add 1 tablespoon vegetable oil. Add onions and shiitake mushrooms first; season with 1/4 tsp salt. Sauté, turning occasionally, until onions are translucent and mushrooms are golden, about 3–4 minutes. Move them to one side of the griddle (or push to the perimeter of the pan). Add zucchini and cook until lightly browned, about 2 minutes, then add bean sprouts and green onions and toss together with remaining 1/2 tablespoon oil. Cook for another 1–2 minutes until sprouts are slightly softened but still crisp. Transfer vegetables to a warm plate or keep at the side of the griddle.

Raise heat to high (teppanyaki is best hot). Add remaining 1 tablespoon oil and 1 tablespoon butter to the center of the griddle and swirl to melt. Add beef slices in a single layer without overcrowding—work in batches if necessary. Sear the beef for about 30–60 seconds per side, stirring or flipping quickly, until just browned but still tender. Remove to the plate with vegetables to keep warm.

Garlic-butter finish

After the beef is cooked, reduce heat to medium-high. Add remaining 1 tablespoon butter to the griddle and add minced garlic and ginger. Sauté 20–30 seconds until fragrant but not browned. Return cooked beef and vegetables to the center, toss to combine and coat with garlic-butter.

Pour teppanyaki-style sauce over the beef and vegetables (about 2–4 tablespoons, more to taste). Toss on the hot griddle for 30–60 seconds to allow the sauce to glaze the ingredients and reduce slightly. Taste and adjust salt if needed (use remaining 1/4 tsp salt if necessary). Sprinkle toasted sesame seeds and sliced green onion pieces over the top. Serve immediately with lemon wedges on the side for a bright squeeze if desired.

Serve the hot teppanyaki with steamed rice and pickled ginger if using. For a teppanyaki-style presentation, plate rice on the side and arrange beef and vegetables attractively across the plate. Leftovers can be refrigerated up to 2 days.