Tuesday, July 16, 2013

Crazypotato98’s Teppanyaki

A variation using green beans instead of zucchini
Crazypotato98’s Teppanyaki is a Japanese-style mixture of  meat and veggies, best served with brown rice. Use the veggies and meat you have and create your very own Teppanyaki!

The nutrition facts for 4 servings were analyzed by Calorie Count!



1/4 cup soy sauce
3 tbsp honey
2 tbsp balsamic vinegar
1 1/2 tsp garlic powder
1 1/2 tsp ginger, ground
1/2 pound skirt steak
8 oz carrot, sliced into long flat strips
8 oz {chayote or other squash, sliced into long flat strips}
8 oz zucchini, sliced into long flat strips
1 tbsp salt
4  sprays cooking spray


Mix the soy sauce, honey, vinegar, garlic powder, and ginger together in a small bowl. Set aside.

On a grill, a comal or a frying pan, add steak and sprinkle with salt. Cook until no longer pink and set aside.

In a large frying pan or a wok (or a grill if desired, with foil so that the veggies don't fall through), coat with cooking spray and add carrot and chayote squash. Sprinkle with salt and saute with cooking spray for about six minutes, turning halfway through. I sprayed cooking spray on top of the veggies before I turned them.

Add zucchini, sprinkle with salt and saute for about another six minutes, turning halfway through.

You may drizzle some of the sauce into the pan with the veggies when they are nearly cooked, or you may reserve it simply as a dipping sauce.

In a large bowl, you may combine crisp-tender veggies with steak strips and drizzle some of the sauce on top, tossing so that the coating is even. Or you may simply serve steak and veggies separately and dip in the sauce.

Best served over brown rice.

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