Skillet-Grilled Beefsteaks and Vegetables

Teppan Yaki

Preparation info
  • Serves


    • Difficulty


Appears in
At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Paradoxically, there is little beef in the Japanese diet, yet some of the finest steaks in the world can be had in Japan. Kobe beefsteaks are justly famous—they are incredibly tender and beautifully marbelized (vastly expensive, too!). For this dish, treat yourself to a good cut and enjoy it a new way.


  • 4 small boneless rib steaks, each ¼ inch thick and weighing about 6 ounces
  • 2


Trim the steaks of any excess fat, if necessary (these trimmings can be melted down and used instead of oil). Cut the green peppers in quarters and remove the seeds or wash and pat dry the okra pods. Soak the bean sprouts in a bowl of cold water for a few moments, then drain them well. Discard any badly bruised or discolored sprouts, as these will be bitter.

Prepare your dipping sauce a