Teppanyaki Ginger-Soy Steak with Grilled Vegetables
Tender steak marinated in a ginger-soy glaze, seared on a hot griddle and served with vibrant grilled vegetables. This japanese-inspired beef ready in about 50 minutes pairs ribeye steak, soy sauce, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz ribeye steak
- 3 tbsp soy sauce
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 2 tsp sesame oil
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1 medium, sliced into strips red bell pepper
- 4 large, sliced shiitake mushrooms
- 2, chopped green onions
- 2 tbsp vegetable oil
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 minced garlic cloves, and 2 tsp sesame oil to make the marinade. Add the 12 oz ribeye steak and marinate for 30 minutes at room temperature.
- Step 2: Heat a large cast iron skillet or griddle over medium-high heat until very hot. Remove steak from marinade, pat dry, and season with black pepper. Add 1 tbsp vegetable oil to the skillet and sear the steak for 3-4 minutes per side until a brown crust forms and internal temperature reaches 130°F for medium-rare. Transfer steak to a plate and let rest.
- Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Add 1 sliced medium zucchini, 1 sliced medium red bell pepper, and 4 sliced shiitake mushrooms. Sauté for 5 minutes, stirring frequently, until vegetables are tender and slightly charred.
- Step 4: Slice the rested steak against the grain into 1/4-inch strips. Arrange steak and grilled vegetables on a serving platter and garnish with 2 chopped green onions. Serve immediately.
Frequently asked questions
How long does Teppanyaki Ginger-Soy Steak with Grilled Vegetables take to make?
Total time is about 50 minutes (35 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Teppanyaki Ginger-Soy Steak with Grilled Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.
Can I substitute ingredients in Teppanyaki Ginger-Soy Steak with Grilled Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Teppanyaki Ginger-Soy Steak with Grilled Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Teppanyaki Ginger-Soy Steak with Grilled Vegetables?
Japanese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
