Cut all vegetables into uniform, bite-sized pieces and cube or slice the steak; pat the protein dry and season everything lightly with salt and pepper, then stage ingredients in prep bowls.

Preheat the griddle over high heat (400-450°F) for at least 5 minutes until water droplets sizzle and evaporate instantly.

Add 1 tablespoon oil to the center of the griddle and sear steak cubes undisturbed for 2-3 minutes per side until medium-rare (130-135°F), then move steak to a cooler zone and tent with foil.

Add shrimp to the hot zone and cook 1-2 minutes per side until pink and opaque; remove and tent with the steak.

Divide the griddle into a high-heat zone and a medium-heat zone; push cooked proteins to the medium zone for warming.

Melt 2 tablespoons butter in the high-heat zone and cook broccoli and mushrooms, stirring occasionally for 4-5 minutes until golden-brown; move to the warm zone.

Add 1 tablespoon butter to the high-heat zone and cook zucchini and onions, stirring every minute for 4-5 minutes until tender with charred edges; transfer to the warm zone.

Create a small well, melt 1 tablespoon butter, sauté garlic and ginger for 30 seconds, then pour in soy sauce and mirin (and deglaze with wine if using), stirring to combine into a glaze.

Return all proteins and vegetables to the hot zone, toss for 30 seconds to coat in the glaze, then serve immediately with rice and garnishes.