Name: Hibachi Steak with Fried Rice and Stir-Fried Vegetables Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 lb Filet mignon steaks (cut into 1-inch pieces; or any quality steaks of your choice); 1 tbsp Olive oil; 1 tsp Sea salt; 1/4 tsp Black pepper; 1/2 tsp Garlic powder (optional); 1/4 tsp Ground ginger (optional); 1 tbsp Unsalted butter; 2 tbsp Coconut aminos (or reduced-sodium soy sauce); 1 tbsp Olive oil; 1/2 cup Frozen peas and carrots; 2 cloves Garlic (optional), minced; 1 large Egg; 1 1/2 cups Cooked white rice (or cauliflower rice); 1 1/2 tbsp Unsalted butter; 2 tbsp Coconut aminos (or reduced-sodium soy sauce); 1 tsp Toasted sesame oil (optional); 1 tbsp Olive oil; 10 oz Zucchini (cut into bite-sized pieces; approx. 2 cups); 1 cup Yellow onion (sliced into 1/4-inch-wide half moons); 1 cup Cremini mushrooms (sliced); 1 cup Carrots (cut into 1/4-inch-thick sticks); 1/4 tsp Sea salt; 1/4 tsp Black pepper; 1 tbsp Unsalted butter; 1 tbsp Coconut aminos (or reduced-sodium soy sauce); 1/2 cup Spicy mayo; Green onions (sliced, for garnish); Sesame seeds (for garnish)

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Introduction

This hibachi steak recipe brings the flavors of your favorite Japanese steakhouse right to your kitchen. Tender, juicy steak pieces are pan-seared to perfection and served alongside vibrant fried rice and sautéed vegetables. It’s a balanced, satisfying meal that’s surprisingly easy to prepare at home.

A white plate holds a neatly arranged meal with three main parts and a small bowl in the center. On the left side, there are dark brown, cubed grilled steak pieces sprinkled with green slices of spring onion. The top right section shows a colorful fried rice with orange carrot cubes, green peas, and bits of green onion mixed in. Below the rice, on the bottom right, there is a mix of grilled vegetables including browned mushrooms, orange carrot sticks, cooked onion rings, and green zucchini pieces, all garnished with sesame seeds and chopped green onions. In the center, a small white bowl with a dark blue rim holds a smooth, light orange dipping sauce. A pair of wooden chopsticks with blue patterned handles rest on the upper left edge of the plate. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Filet mignon steaks (cut into 1-inch pieces; or any quality steaks of your choice)
1 tbsp Olive oil
1 tsp Sea salt
1/4 tsp Black pepper
1/2 tsp Garlic powder (optional)
1/4 tsp Ground ginger (optional)
1 tbsp Unsalted butter
2 tbsp Coconut aminos (or reduced-sodium soy sauce)
1 tbsp Olive oil
1/2 cup Frozen peas and carrots
2 cloves Garlic (optional)
1 large Egg
1 1/2 cups Cooked white rice (or cauliflower rice)
1 1/2 tbsp Unsalted butter
2 tbsp Coconut aminos (or reduced-sodium soy sauce)
1 tsp Toasted sesame oil (optional)
1 tbsp Olive oil
10 oz Zucchini (cut into bite-sized pieces; ~2 cups)
1 cup Yellow onion (sliced into 1/4-inch-wide half moons)
1 cup Cremini mushrooms (sliced)
1 cup Carrots (cut into 1/4-inch-thick sticks)
1/4 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Unsalted butter
1 tbsp Coconut aminos (or reduced-sodium soy sauce)
1/2 cup Spicy mayo
Green onions (sliced)
Sesame seeds

Instructions

Step 1: Pat the steak pieces dry with paper towels and place them in a large bowl. Season with sea salt, black pepper, garlic powder, and ground ginger if using.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 3-4 minutes, turning occasionally until browned on all sides but slightly undercooked.
Step 3: Add 1 tablespoon unsalted butter and 2 tablespoons coconut aminos to the pan. Stir as the butter melts and cook the steak to your desired doneness (using a meat thermometer if possible). Remove the steak to a bowl or plate, cover with foil, and keep warm. Wipe down the skillet.
Step 4: For the fried rice, heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add frozen peas and carrots and sauté for about 3 minutes until soft.
Step 5: Add minced garlic if using and sauté for 30 seconds until fragrant. Push the vegetables to the side, crack in the egg, and scramble for about 2 minutes until fully cooked.
Step 6: Stir in cooked rice, 1 1/2 tablespoons unsalted butter, and 2 tablespoons coconut aminos or soy sauce. Cook for 3-5 minutes until heated through. Stir in toasted sesame oil if using. Transfer to a bowl, cover, and keep warm. Wipe down the skillet.
Step 7: For the vegetables, heat 1 tablespoon olive oil in the skillet over medium heat. Add zucchini, onions, mushrooms, and carrots. Season with sea salt and black pepper. Stir-fry for 4-7 minutes until browned and slightly undercooked.
Step 8: Add 1 tablespoon unsalted butter and 1 tablespoon coconut aminos. Stir-fry for 1-2 minutes until butter melts and vegetables are tender.
Step 9: To serve, drizzle hibachi steak and vegetables with spicy mayo, and sprinkle with sliced green onions and sesame seeds if desired.

Tips & Variations

Use a meat thermometer to cook steak exactly to your preferred doneness.
Substitute steak with chicken or shrimp for a different protein option.
Cauliflower rice is a great low-carb alternative to white rice.
Add a squeeze of fresh lemon or lime over vegetables for added brightness.
Adjust the amount of spicy mayo for preferred heat level or swap for regular mayo mixed with sriracha.

Storage

Store leftover hibachi steak, rice, and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overheating to keep steak tender.

How to Serve

The image shows a white bowl filled with three main parts: in the top right, there is brown fried rice mixed with small green peas and orange carrot cubes, sprinkled with white sesame seeds and green sliced scallions. On the bottom right are stir-fried vegetables including grilled zucchini slices, orange carrot sticks, sautéed onions, and mushrooms, all lightly drizzled with a creamy light sauce and garnished with green scallions. On the bottom left, there are dark brown grilled beef cubes, also topped with the same light sauce and sesame seeds, with green scallion slices scattered on top. In the center left, a small blue bowl sits in the bowl, filled with a pink creamy dipping sauce. A pair of wooden chopsticks with blue and white patterned handles rests on the top left edge of the bowl. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of steak for this recipe?

Yes, you can use ribeye, sirloin, or even New York strip. Just cut into bite-sized pieces and adjust cooking time according to thickness and desired doneness.

What can I substitute for coconut aminos?

Reduced-sodium soy sauce or tamari makes a good substitute for coconut aminos, providing similar savory and umami flavors.