Togarashi Spiced Steak

Here’s something different, Togarashi Spiced Steak.  While I love filet steaks, I also love ribeye and sirloins for their flavor.  Here we take some sirloin steaks and kick them up a notch with some Japanese inspired spices.  The spice level isn’t so hot where you have to struggle to chew the next bite.  However, its a nice heat that I think pairs well with the vegetables.

Start with some fresh organic vegetables.  I typically like to goto farmers markets and get my ingredients.  However, there aren’t farmer markets around all the time so organic from the grocery store is just as good.  Trust me the flavor is so much better when you but organic.

Season the steaks liberally with the Shichimi Togarashi spices and salt and pepper and you’re off to pan searing.  It’s important to pat the steaks dry before putting them into a hot pan with oil.  It will create a better sear on the steak and keep the juices in.  I also like to use Avocado oil when searing things as it has a higher burn temperature.  If you use something like Olive oil your smoke detectors might go off!

I like to have a good sear on my steak.  They shouldn’t look pale gray when you flip them over.  Make sure you cook them long enough per the instructions and get gorgeous color on the steaks.  I feel it also locks in the flavor a bit more when you sear the steaks properly.

Once you remove the steaks from the pan, I try to keep the pan a little bit hot before adding liquid in.  Here we’re going to add the coconut aminos into the pan.  The heat along with the liquid will dislodge the bits that are stuck to the bottom of a pan and make a sauce.  This will make the vegetables taste amazing.  You’ll get the fat flavor from the steak along with spices that have been cooking in the pan.

The vegetables shouldn’t take long to cook.  After they’re done sautéing in the sauce for a bit, you can divide them evenly between the plates.  Cut the steak and top with the and egg and bam, you’re ready for dinner.  I think this is a pretty simply meal that can wow guests.  It looks complex, but adding the egg on top makes it stand out in my opinion.  Don’t forget to garnish with some of the left over scallion to make the color and flavor pop.

You may not have heart of Togarashi Spiced Steak before, but I don’t think you’ll be forgetting this recipe.

Togarashi Spiced Steak

Togarashi Spiced Steak

Pan seared steak seasoned with shichimi togarashi spice served over a bed of vegetables sautéed in a coconut aminos sauce.  Topped with a sunny side up egg.  This meal definitely has some heat, but certainly not overpowering.
5 from 1 vote
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Course: Main Course
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 465kcal
Author: Patrick



  • 1 bunch Scallions
  • 2 Red Bell Peppers
  • 1/2 pound Green Beans
  • 1/4 head Green Cabbage
  • 1/4 cup Coconut Aminos



Prep Vegetables

  • Cut red bell peppers length wise into about 1/4 inch thick strips as if you were making a stir fry.
  • Cut ends off the green beans.  Cut them in half if they're too large for your liking.
  • Thinly slice scallions and set all the vegetables aside for now.


  • Pat the steaks dry with a paper towel to ensure there isn't an abundance of moisture.
  • Liberally season both sides of the steaks with salt and pepper along with the shichimi togarashi spices.
  • Heat avocado oil in the pan over medium heat and let the pan come up to temperature.  Add the steaks to the pan and sear for approximately 8 minutes.
  • Flip steaks and cook for another 3-4 minutes or until they reach their desired level of doneness per your preference.  This also depends on how thick your steak is!  Thick steaks will take longer to cook.
  • Transfer steaks to a cutting board and let them rest for at least 3-4 minutes.

Cook Vegetables

  • Add coconut aminos to the same pan where the steaks were cooked.  Make sure pan is a little hot so the liquid pulls up some of the goodness that was left over in the pan from the steaks.
  • Add about half the scallions and the vegetables to the pan. Cook for about 5 minutes or until green beans are tender and the liquid is reduced.  Stir occasionally to toss the vegetables in the sauce.


  • Lightly oil a non stick pan and crack eggs into the pan.  Cover pan with a lid and cook for about 2 minutes, or until the whites of the egg are fully cooked and it looks like a sunny side up egg.


  • Cut the steaks against the grain into 1/4-1/2 inch slices.
  • Divide vegetables between the plates and top with the steak.  Place sunny side up egg on top of the steak and garnish with remaining scallion.


Serving: 1plate | Calories: 465kcal | Carbohydrates: 14g | Protein: 54g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 219mg | Sodium: 516mg | Potassium: 1161mg | Fiber: 4g | Sugar: 6g | Vitamin A: 49.8% | Vitamin C: 127% | Calcium: 12.8% | Iron: 29.2%
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