1To start, rinse and peel the carrots and trim the ends off the green beans. Then with the same peeler, continue to peel the carrot while rotating to create noodle looking carrot strings.
--You won't use the whole carrot, just peel until it gets too small to make nice looking strings.
2In a large saute pan, heat the butter and garlic on medium/high until it sizzles, then add the vegetables an- toss with tongs and cover.
3After about 2 minutes, add about 5-10 grinds of fresh black pepper and a pinch of crushed pepper flakes and return the cover
4While waiting on the veggies, coat the Ahi steaks in sesame seeds and some pepper. Also heat a skillet to medium/high
5After a few minutes more have gone by, add the teriyaki sauce and honey into the pan, toss and lower heat to medium.
6Note: Depending on how crunchy you like your veggies, this side could be done right now. If you like them a little more soft then just cover for an additional 5-8 minutes on medium/low.
7Place the Ahi steaks in the hot hot skillet and sear top and bottom for about 45 seconds to a minute. If the fish is very thick I like to sear the sides too.
8With a very sharp knife, slice the Ahi to about 1/4 inch pieces and lay on top of the veggies to plate.