Teppanyaki

Instructions

1. Take the 150 g of beef sirloin out of the fridge 20 minutes before cooking so it comes to room temperature. Pat it completely dry with kitchen paper, season all over with salt and freshly ground black pepper, and cut it into 3 cm cubes.
2. Prepare the vegetables so everything is within reach of the pan: cut 60 g of onion into 1 cm wedges keeping the root end attached, slice 70 g of courgette into 5 mm half-moons, halve 50 g of shiitake, rinse and drain 60 g of bean sprouts, slice 2 cloves of garlic paper-thin, and cut 1 spring onion into fine rings.
3. Set a teppan plate or a heavy cast-iron skillet over high heat until a drop of water skitters. Add 1 tbsp of vegetable oil and, as soon as it shimmers, drop in the sliced garlic. Fry for about 1 minute, stirring, until pale gold, then lift the chips onto kitchen paper before they darken; leave the garlic-scented oil in the pan.