Hibachi Steak
Buttery bite-sized steak pieces are flavored with Asian seasonings and presented with rice and vegetables for a restaurant quality meal that won't disappoint.
Servings: 4
Equipment
Ingredients
- 2 Pounds top sirloin steak cut into 1-inch pieces
- 3 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 3 Cloves garlic finely minced
- 1 Teaspoon ground ginger
- 4 Teaspoons sesame oil
- 1 Teaspoon black pepper freshly cracked
- ½ Teaspoon kosher salt
- 1 Teaspoon olive oil
- 3 Tablespoons unsalted butter
- 2 zucchini medium, cut into 1-inch pieces
- 2 carrots medium, peeled and chopped
- 8 Ounces baby bella mushrooms sliced
- 1 yellow onion medium, cut into 1-inch pieces
- ½ Teaspoon garlic powder
- 18 Ounces fried rice frozen, pre-made
To Serve:
- Yum yum sauce store-bought
- 2 green onions chopped
Instructions
- Add steak, 1 tablespoon soy sauce, rice vinegar, garlic, ginger powder, 1 teaspoon sesame oil, ½ teaspoon black pepper, and ½ teaspoon salt to a large bowl. Set aside to marinate for at least 30 minutes.
- Heat 1 teaspoon sesame oil, and 1 teaspoon olive oil in a large skillet over medium-high heat. Add steak and cook for 3 or 4 minutes, until browned with a nice crust. Remove the steak to a plate.
- Add 1 teaspoon sesame oil and 1 tablespoon butter to the hot skillet. Add zucchini, carrots, mushrooms, and onions; season with garlic powder and 1 tablespoon soy sauce. Cook the vegetables for 10 minutes, or until tender. Transfer vegetables to a plate. Wipe the skillet clean if needed.
- In the same skillet, add remaining 2 tablespoons butter and 1 teaspoon sesame oil over medium-high heat. Add frozen rice and cook for 5 or 6 minutes, stirring occasionally. Toss rice in the remaining tablespoon of soy sauce. Cook for an additional 1 or 2 minutes or until hot.
- Evenly divide fried rice, vegetables, and steak between 4 serving bowls or plates. Serve immediately, with Yum yum sauce and green onions as a garnish.
Notes
Ready for success: Chop and prep the ingredients before you begin the recipe.
Best pan to use: Use a cast iron pan, skillet, saute pan or a good wok to get the most sear.
Cooking time: Cook the steak until it reaches your desired doneness. For the juiciest results, medium rare or thereabouts is always good.
Forget the forks: When you make hibachi steak, it's fun to serve with chopsticks.
Yum yum sauce: I love this one!
Best pan to use: Use a cast iron pan, skillet, saute pan or a good wok to get the most sear.
Cooking time: Cook the steak until it reaches your desired doneness. For the juiciest results, medium rare or thereabouts is always good.
Forget the forks: When you make hibachi steak, it's fun to serve with chopsticks.
Yum yum sauce: I love this one!
Nutrition
Calories: 703kcal | Carbohydrates: 60g | Protein: 61g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 156mg | Sodium: 1800mg | Potassium: 1675mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7148IU | Vitamin C: 24mg | Calcium: 130mg | Iron: 5mg
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