Description
This Hibachi Steak with Fried Rice and Vegetables recipe brings the authentic flavors of Japanese steakhouse cooking right to your kitchen. Featuring tender bite-sized steak pieces coated in a savory soy and butter sauce, fluffy fried rice with peas and carrots, and sautéed vegetables including mushrooms, zucchini, and onions, all served with a tangy fresh ginger sauce, this meal is perfect for a flavorful dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Ginger Sauce
- 1/4 cup chopped yellow onion (about one quarter of one medium onion)
- 2 teaspoons grated fresh ginger
- 2 tablespoons white vinegar
- 1/4 cup soy sauce
- 1 1/2 teaspoons fresh lemon juice
Fried Rice
- 2 tablespoons avocado oil
- 1/2 cup diced white onion (about half of one medium onion)
- 1 cup frozen peas and carrots mix
- 2 large eggs
- 4 cups cooked rice, cooled to touch
- 4 tablespoons butter, at room temperature
- 4 tablespoons soy sauce
Hibachi Steak
- 1 1/2 teaspoons sesame oil
- 1 tablespoon avocado oil
- 1 pound lean steak, trimmed and cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon butter, at room temperature
- 2 teaspoons fresh lemon juice
- Salt, to taste
- Freshly cracked black pepper, to taste
Sautéed Vegetables
- 1 1/2 teaspoons sesame oil
- 1 tablespoon avocado oil
- 1 large white onion, sliced (approximately 3/4 cup)
- 2 cups baby bella mushrooms, quartered
- 1 large zucchini (8–12 ounces), ends trimmed and cut into 1/2-inch-wide sticks
- 1 tablespoon butter, at room temperature
- 1 tablespoon soy sauce
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Make the Ginger Sauce: Combine 1/4 cup chopped yellow onion, 2 teaspoons grated fresh ginger, 2 tablespoons white vinegar, 1/4 cup soy sauce, and 1 1/2 teaspoons fresh lemon juice in a blender. Secure the lid and blend until completely smooth. Transfer to a jar or bowl, cover, and refrigerate until ready to serve.
- Prepare the Fried Rice: Heat 2 tablespoons avocado oil in a large skillet or wok over medium-high heat, swirling to coat the pan. Add 1/2 cup diced white onion and 1 cup frozen peas and carrots. Sauté for 3 minutes until onions are almost translucent. Push vegetables to the edges and crack 2 eggs into the center, scrambling with a spatula until fully cooked. Add 4 cups cooled cooked rice and 4 tablespoons butter, stirring to combine and heat through for 5 minutes. Stir in 4 tablespoons soy sauce, cook 1 more minute, then transfer to a bowl. Pack rice tightly to retain heat, cover, and set aside.
- Cook the Hibachi Steak: In the same skillet or wok used for fried rice, heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil over medium-high heat. When the oil shimmers, add 1 pound lean steak pieces, 1 tablespoon soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and freshly cracked black pepper. Stir thoroughly to coat the steak. Cook for 4 to 5 minutes, stirring occasionally to brown all sides, until desired doneness is reached. Remove steak from pan and let rest 3 to 5 minutes.
- Sauté the Vegetables: In a separate skillet or wok, heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil over medium-high heat until shimmering. Add 1 large sliced white onion, 2 cups quartered baby bella mushrooms, 1 large zucchini cut into sticks, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and freshly cracked black pepper. Stir to coat and sauté for 6 to 8 minutes until vegetables are tender and fork-tender. Remove from heat.
- Serve: Divide fried rice evenly onto plates. Arrange hibachi steak and sautéed vegetables alongside the rice. Serve immediately with chilled ginger sauce on the side for dipping or drizzling.
Notes
- For best fried rice texture, use leftover rice cooked at least one day before or pre-cooked store-bought rice.
- Choose a lean, high-quality steak cut like sirloin or filet and trim fat. Cut against the grain for tender pieces.
- Suggested hibachi steak cook times: Medium-Rare 2 minutes, Medium 3 minutes, Medium-Well 3-4 minutes, Well-Done 4-5 minutes, adjusting to desired firmness and doneness.
- Let steak rest 3-5 minutes after cooking for juicier results.
