Begin by seasoning your sirloin or NY strip steak generously with salt and pepper on all sides. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the steak in the hot skillet and sear for about 2-3 minutes on each side until a beautiful brown crust forms. Once cooked to your desired doneness, remove the steak from the skillet and set it aside to rest.

In the same skillet, add the remaining tablespoon of vegetable oil along with the teaspoon of sesame oil for extra flavor. Toss in the sliced white mushrooms and onion, stirring frequently for 4-5 minutes until they soften and become slightly caramelized. Afterward, fold in the zucchini sticks, cooking for an additional 2-3 minutes until they are tender yet still vibrant.

Push the sautéed vegetables to one side of the skillet, creating space to melt 1 tablespoon of butter in the center. Once melted, add the minced garlic and sauté for about 30 seconds, or until fragrant.

While the garlic is sautéing, whisk together 1/4 cup of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of honey in a small bowl. Pour this mixture into the skillet with the vegetables, letting it bubble gently.

Return the rested steak to the skillet, stirring everything together so the steak is coated with the rich sauce and combined with the vibrant vegetables. Allow the mixture to simmer for 1-2 minutes.

Transfer the mixture to a serving platter. Garnish generously with sesame seeds and sliced green onions for an added fresh crunch. Serve hot alongside hibachi fried rice.