Hibachi Steak Night!

I am using the ideas from the Sandra Lee recipe from food network. www.foodnetwork.com/recipes/sandra-lee/hibachi-steak-recipe/index.html


Now I used
4 small zucchinis
6 small carrots
1 yellow squash
2 small to medium white onions
1/2 a package of baby Bella mushrooms.

And a little more than a pound of sirloin steak.

Ingredients

* 2 tablespoons canola oil
* 1 large carrot, thinly sliced
* 1 zucchini, thinly sliced
* 1 medium onion, thinly sliced
* 1 (8-ounce) package sliced mushrooms
* 1 1/2 pounds top round steak
* 1 pound egg roll wrappers
* 1/2 cup reduced sodium soy sauce
* 2 tablespoons cider vinegar
* 2 teaspoons chopped garlic
* 1 teaspoon cornstarch
* 2 tablespoons butter

Directions

Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.

Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.

Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)

In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.

Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).


I also tried my hand at making that amazing soup they serve before your meal at a Japanese steak house. I used the following recipe


So the steak was the most amazing part of the meal! The veggies I still haven't perfected, squash still alludes me. It still turned out good enough for me to make it instead of going to the steak house. I think next time I am gonna cut way down on the veggies and use half the meat because it made a lot of food, even for left overs.

With the soup and all the ingredient this meal came in at 20 dollars but I bought a whole bag of onions and green onions I will be using for other recipes, I also bough beef flavored bullion that I didn't have but will use for other things. This will also feed 4 people not just the one if I went out to eat it. So sorry dude I don't need you anymore.