Instructions:
step 1 In a bowl, marinate the chicken with 1 tablespoon soy sauce and 1/2 tablespoon sesame oil. In a separate bowl, marinate the steak with 1 tablespoon teriyaki sauce and a bit of black pepper. Let both sit for at least 15 minutes.
step 2 Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium-high heat. Add the chicken and cook until golden and fully cooked through, about 5-6 minutes. Remove and set aside.
step 3 In the same pan, add the steak and a tablespoon of butter. Sear the steak pieces until browned and cooked to your desired doneness, about 4-5 minutes. Remove and set aside.
step 4 Add the shrimp to the pan with a touch more oil if needed. Cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
step 5 Add the remaining tablespoon of oil to the pan. Toss in the vegetables: zucchini, onions, broccoli, carrots, and mushrooms. Stir-fry for 5-6 minutes until tender-crisp. Season with a little soy sauce, salt, and pepper.
step 6 To make the yum yum sauce, whisk together mayonnaise, ketchup, rice vinegar, garlic powder, paprika, sugar, and water until smooth.
step 7 Assemble the plate with portions of chicken, steak, shrimp, and vegetables. Drizzle with yum yum sauce or serve it on the side for dipping. Garnish with sesame seeds and scallions if desired.
Storage and Reheating Tips:
Store leftovers in separate airtight containers for up to 3 days in the refrigerator. Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals. Keep the yum yum sauce refrigerated and use within 5 days.
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