Begin by selecting your sirloin or NY strip steak, then generously season both sides with salt and pepper. Heat a large skillet over medium-high heat and add vegetable oil. Once hot, introduce the steak, searing for about 2–3 minutes on each side until a lovely golden crust forms. Once achieved, remove the steak from the skillet and allow it to rest on a cutting board, retaining its juiciness.

In the same skillet, add the remaining vegetable oil and drizzle in the sesame oil for that authentic flavor. Toss in sliced white mushrooms and the onion, sautéing for 4–5 minutes until they turn tender and fragrant. Next, add the zucchini sticks to the skillet, cooking for an additional 2–3 minutes until they are bright and slightly softened.

Once the vegetables are beautifully sautéed, push them to one side of the skillet to create space. Add the butter into the cleared area and let it melt over medium heat, stirring it gently. As the butter begins to foam, add the minced garlic, sautéing for about 30 seconds until it releases a wonderful aroma, taking care not to let it burn.

While the garlic is becoming aromatic, grab a bowl and whisk together the soy sauce, mirin, and honey until well combined. Pour this savory mixture into the skillet, allowing it to bubble and mingle with the melted butter and sautéed vegetables. Let the sauce reduce slightly for about 1–2 minutes.

Return the rested steak to the skillet, gently coating it in the luscious sweet savory sauce. Allow everything to simmer together for an additional 1–2 minutes, ensuring the steak warms through without overcooking.

After the steak is well-coated and heated, carefully transfer it onto a platter. Garnish with a sprinkle of sesame seeds and chopped green onions for an appealing finish.