This is the kind of recipe you make once… and then crave weekly. Juicy filet mignon, savory shiitakes, and a glossy ginger-soy sauce that tastes like your favorite Chinese takeout — except lighter, fresher, and done in 15 minutes flat. It’s the perfect quick lunch or effortless dinner, especially when served over fluffy white rice. Minimal prep, clean ingredients, BIG flavor.
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Heat olive oil in a hot pan. Season steak with salt and pepper and sear on all sides until browned. Remove and set aside.
In the same pan, sauté mushrooms, onion, and garlic for 3–5 minutes until soft and fragrant.
Add ginger (and broccoli if using), mirin, and soy sauce. Let it simmer for 2 minutes.
Return steak to the pan, toss to coat, and finish with scallions just until wilted.
Serve immediately over warm white rice.
Make sure your pan is hot before adding the steak to achieve a good sear.
Slice all ingredients thinly to ensure even cooking and faster preparation.
If you prefer a thicker sauce, you can add a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) during the simmering step.
For added crunch, garnish with sesame seeds or crushed peanuts before serving.
Can I use a different cut of beef?
Yes, you can substitute filet mignon with sirloin or flank steak for a more budget-friendly option.
What can I use instead of mirin?
You can substitute mirin with a mix of rice vinegar and a pinch of sugar for a similar flavor profile.
Can I make this dish vegetarian?
Yes, you can replace the steak with tofu or tempeh and adjust the cooking time accordingly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Can I use frozen vegetables?
Yes, frozen vegetables can be used, but make sure to thaw them slightly and drain excess water before adding them to the pan.
