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1
Put a large skillet over medium-high heat and brush it with some soybean oil.
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2
Season the steaks with salt, pepper, and garlic powder.
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3
When the pan is hot, add the steaks.
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4
Cook until the steaks are nicely browned, about 4 to 6 minutes.
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5
Flip the steaks and cook for 2 more minutes.
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6
Top the steaks with the butter and 1 tablespoon soy sauce.
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7
Cook for another 2 to 4 minutes, depending on how you like your steaks done.
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8
Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.
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9
Carefully wipe out the pan and brush it with some more oil.
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10
Add the carrots, snow peas, and cabbage.
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11
Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes.
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12
Add more oil, if necessary.
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13
Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through.
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14
Divide the vegetables between 2 serving plates.
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15
Slice the steaks and arrange them on top of the vegetables.
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16
Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat.
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17
Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes.
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18
Spoon the sauce over the steaks and garnish with cilantro.
