Yum yum sauce is a staple of Japanese-American steakhouses where meat, seafood, and vegetables are cooked table-side on hot griddles. It's name is not ironic as this sweet-spicy mayonnaise sauce is as versatile as it is delicious. Now is your chance to make it in your own kitchen. We serve it with tender slices of flat iron steak cooked hibachi style, along with teriyaki glazed vegetables. You get the restaurant experience without the restaurant price.
Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook 18-20 minutes, or until tender. Remove from heat, season with ¼ tsp. salt (if desired), and keep covered until plating.
Prepare the Ingredients
Cut broccoli florets into bite-sized pieces. Peel, trim, and cut carrots into ¼" diagonal slices. Trim and thinly slice green onions on an angle. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Roast the Vegetables
Toss broccoli, carrots, teriyaki glaze, 2 tsp. olive oil, and ¼ tsp. salt together on baking sheet. Spread into a single layer and roast 15-18 minutes, or until vegetables begin to brown and are crisp tender. Remove from oven, add green onions (reserve a pinch for garnish), and carefully toss to combine. Set aside.
Cook the Steaks
While vegetables roast, heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook 5-7 minutes per side, or until steaks reach a minimum internal temperature of 145 degrees. Remove to a cutting board and let rest 5 minutes before cutting against the grain into ¼" slices. See "From the Chef" for more information.
Make the Yum Yum Sauce
Combine mayonnaise, Sriracha (to taste), sugar, ¼ tsp. salt, and smoked paprika (reserve a pinch for garnish) in a small bowl.
Plate the Dish
Arrange steak, vegetables, and rice on a plate. Garnish steak and rice with remaining green onions. Serve yum yum sauce on side for steak and vegetables and garnish with remaining smoked paprika.