She Loves Wine's Japanese Steak and Veggies

1# Flank Steak or boneless round steak
Meat tenderizer
1 large red onion
1/2# fresh mushrooms
1 medium zucchini
1 cup beansprouts
1 TBSP safflower or Peanut Oil
1 tsp Accent
2 TBSP soy sauce
1 TBSP sesame seeds (Optional)

Cooked rice

Slice meat against grain, into 1/4" slices. To ensure tenderness, sprinkle meat with tenderizer. Slice onion paper thin and separate into rings. Slice mushrooms, cut zucchini into quarters lengthwise, then into slender 3" lengths. Rinse and drain beansprouts.

Heat oil until hot in wok. Add beef and stir-fry for 2 minutes, then add all remaining ingredients and cook and stir until the veggies are heated through but still crunchy. Serve over cooked rice.

Japanese Steak & Veggies

I like the meat best if it has been in a Teryaki marinade for a few hours prior to cooking.

Before cooking... make a pot of white rice, set aside.

1# flank steak or boneless round steak
Meat tenderizer
1 large red onion
1/2# fresh mushrooms
1 medium zucchini
1 cup bean sprouts
1 TBSP safflower oil
1 tsp Accent
2 TBSP soy sauce
1 TBSP sesame seeds (opt)

Slice meat against grain, into 1/4" slices.
To ensure tenderness, sprinkle with meat tenderizer.
Slice onion paper thin and separate into rings.
Slice mushrooms, cut zucchini into quarters lengthwise; then into slender 3" lengths.
Rinse and drain beansprouts.

Heat oil until hot in wok. Add beef and stir-fry 2 minutes then add all remaining ingredients and cook and stir until the veggies are heated through but still crunchy.

Serve over white rice.