House Special Sirloin Recipe

Trim and slice

Trim excess fat from the sirloin. Slice the steak thinly across the grain into 1/4-inch thick strips. Thin slices make the steak tender and quick to cook.

Make marinade

In a bowl, whisk together soy sauce, mirin, sesame oil, minced garlic, grated ginger, brown sugar, and black pepper until sugar dissolves.

Place the sliced sirloin into a shallow dish or resealable plastic bag. Pour the marinade over the meat, toss to coat thoroughly, press out extra air (if using a bag), and refrigerate for at least 30 minutes and up to 2 hours. Remove meat from refrigerator 15 minutes before cooking to approach room temperature.

Prep vegetables

While the steak marinates, slice the onion, bell pepper, and mushrooms. Separate scallion whites and greens; keep whites for cooking and greens for garnish.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tsp vegetable oil and swirl to coat.

Sear the steak

Remove steak from marinade, letting excess drip off. Increase pan heat to high and add the remaining 1 tsp vegetable oil. In a single layer (work in two batches if necessary to avoid crowding), add the steak strips to the hot pan. Sear undisturbed for 1 to 1.5 minutes, then toss and cook another 30–60 seconds until just browned but still slightly pink inside (for medium-rare to medium). Transfer cooked steak to a plate and tent with foil.

Cook vegetables

Return the pan to medium-high heat. If needed, add a touch more oil. Add sliced onion and cook 2 minutes until starting to soften. Add bell pepper and mushrooms and cook 2–3 minutes until vegetables are tender-crisp. Add scallion whites and cook 30 seconds until fragrant.

Prepare slurry

In a small bowl, whisk the cornstarch with 1 tablespoon water until smooth to make a slurry.

Pour broth, oyster sauce, rice vinegar, and chili paste (if using) into the pan with the vegetables. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the cornstarch slurry and simmer for 30–45 seconds until sauce thickens slightly.

Return the seared steak and any accumulated juices to the pan. Toss everything together for 30–60 seconds until steak is heated through and coated with sauce. Taste and adjust seasoning with a pinch of salt or a dash more soy sauce if necessary.

Spoon steamed rice onto plates or a serving platter. Arrange the saucy sirloin and vegetables over the rice. Sprinkle with toasted sesame seeds and scallion greens. Add cilantro leaves and lemon or lime wedges if desired.

Serve immediately while hot. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water or broth.