Teppanyaki is a delightful Japanese cooking style that combines skilful grilling and vibrant flavours, often prepared right before your eyes.
This teppanyaki recipe brings the excitement of a teppanyaki restaurant into your kitchen, featuring fresh ingredients and
a perfect balance of Soy and Ginger Dipping sauce. Prepare to impress your family and friends with a delicious, interactive dining experience.

Ingredients

• 350g Beef Steak Meat
• 4 Small Lady finger Eggplants
• 100g Fresh Shiitake Mushrooms
• 100g Baby Green Beans
• 6 Baby yellow or green squash
• 1 Red or green capsicum, seeded
• 6 Spring Onions, outside layer removed
• 210g Canned Bamboo shoots, drained
• 1/4 Cup light vegetable oil

Preparation & Cooking Time:

Preparation time: 15 minutes
Total cooking time: approx 25 minutes
Serves: 4

Cooking Method and Steps:

This teppanyaki recipe involves grilling marinated meats and fresh vegetables on a hot griddle, allowing you to savour the rich flavours and interactive cooking style. Make a Teppanyaki steak recipe with Easy Steps.

Step 1. Meat Cutting

Slice the steak into very thin pieces. Mark a large cross on each slice of meat. Place the slices in a single layer on a large serving platter and see thoroughly with plenty of salt and freshly ground pepper. Set the meat aside while the vegetables are being prepared.

Step 2. Vegetable Preparation

Trim ends from the eggplant’s flesh into long, very thin diagonal slices. Trim any hard stems from the mushrooms, and top and tail the beans. If the beans are longer than about 7 cm (23/4 inches), cut them in two. Quarter or halve the squash, or leave whole, depending on the size. Cut the capsicum into thin strips and slice the spring onions into lengths about 7 cm (23/4 inches) long, discarding the tops.
Trim the bamboo shoot slices to a similar size. Arrange all the vegetables attractivelyin separate bundles on a serving plate.

Step 3. Grilling

When the guests are seated, heat an electric grill or electric frying pan until very hot, and then lightly brush it with the oil. Quickly fry about a quarter of the meat, searing on both sides and then push it over to the edge of the pan. Add about a quarter of the vegetables to the grill or pan and quickly stir-fry, adding a little more oil as needed.

Serve a small portion of the meat and vegetables to guests in individual servings. The food should be dipped into a sauce of their choice, and then eaten. Serve with steamed rice. Repeat the process with the remaining meat and vegetables, cooking in small batches as extra requested. Helpings are requested.