Description
This Hibachi Steak recipe features tender filet mignon pieces seared to perfection with a flavorful blend of seasonings and a splash of coconut aminos. Served alongside homemade fried rice filled with garlic, peas, and carrots, and stir-fried mixed vegetables including zucchini, mushrooms, and onions, this dish offers a delicious and well-rounded Japanese-inspired meal. Topped with spicy mayo, green onions, and sesame seeds for an authentic hibachi flair, it’s perfect for a satisfying homemade dinner.
Ingredients
Scale
Steak
- 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)
Fried Rice
- 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)
Vegetables
- 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)
For Serving
- 1/2 cup Spicy mayo
- Green onions (sliced, for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare and season steak: Pat the filet mignon pieces dry with paper towels. Place them in a large bowl and season evenly with sea salt, black pepper, garlic powder, and ground ginger if using. This ensures the steak is flavorful and ready for searing.
- Sear the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned steak pieces in a single layer and sear for 3-4 minutes, turning occasionally to brown all sides evenly. The goal is to get a nice crust while cooking the steak to just under your preferred doneness.
- Finish cooking steak with butter and coconut aminos: Add 1 tablespoon of unsalted butter and 2 tablespoons of coconut aminos to the skillet with steak. Stir to combine and continue cooking for 1-6 minutes depending on preferred doneness: 1-2 minutes for rare, up to 5-6 minutes for well done. Use a meat thermometer if possible to check internal temperature for optimal results.
- Rest the steak: Transfer the cooked hibachi steak pieces onto a plate or bowl and cover loosely with foil. Let rest to keep warm while you prepare the other components. Wipe down the skillet to prepare for the fried rice next.
- Cook the vegetables for fried rice: Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add 1/2 cup frozen peas and carrots and sauté about 3 minutes until softened. If using garlic, add minced garlic and sauté for another 30 seconds until fragrant.
- Scramble the egg: Push the vegetables to the side of the pan. Crack 1 large egg into the skillet’s center and scramble with a spatula for about 2 minutes until fully cooked and fluffy.
- Add cooked rice and seasonings: Add 1 1/2 cups cooked white rice (or cauliflower rice), 1 1/2 tablespoons unsalted butter, and 2 tablespoons coconut aminos. Stir everything together and cook for 3-5 minutes until heated through. Stir in 1 teaspoon toasted sesame oil if using, then transfer the fried rice to a bowl and cover to keep warm. Wipe down the skillet again for vegetables.
- Stir-fry the mixed vegetables: Heat 1 tablespoon olive oil over medium heat in the skillet. Add zucchini, yellow onion slices, cremini mushrooms, and carrot sticks. Season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Stir-fry for 4-7 minutes until vegetables are browned and slightly tender but still crisp.
- Finish the vegetables: Stir in 1 tablespoon unsalted butter and 1 tablespoon coconut aminos. Continue stir-frying for 1-2 minutes until butter melts and vegetables are fully tender but still slightly crisp.
- Serve the hibachi steak meal: Plate the hibachi steak, fried rice, and vegetables. Drizzle with about 1/2 cup spicy mayo, garnish with sliced green onions and sesame seeds to taste for a classic hibachi finish.
Notes
- You can use any quality steak cut, but tender cuts like filet mignon or sirloin work best.
- Adjust garlic powder and ginger based on your flavor preferences or omit if desired.
- Using coconut aminos instead of soy sauce reduces sodium and adds a slightly sweet umami flavor.
- If you prefer cauliflower rice, it’s a great low-carb alternative.
- The times given for steak doneness are approximate; using a meat thermometer ensures perfect results.
- Vegetables can be swapped or added based on what you have on hand.
- Spicy mayo can be made by mixing mayonnaise with Sriracha or another hot sauce to taste.
- For a vegetarian version, omit steak and use tofu or extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Keywords: Hibachi steak, hibachi fried rice, Japanese steak, hibachi vegetables, coconut aminos, steak stir fry, sesame oil, homemade hibachi
