Hibachi Steak with Fried Rice and Vegetables

This hibachi steak with fried rice and hibachi veggies tastes just like your favorite Japanese restaurant dinner! Made with authentic ingredients and served with a side of ginger sauce, this restaurant-style hibachi recipe is the perfect way to get your fix of Asian food in the comfort of your home.

🥩 What Makes This Recipe So Good

• This recipe gives you a restaurant-quality hibachi steak dinner (complete with sides!) that’ll remind you of your favorite Japanese place. Minus the onion volcano, unfortunately, unless you’re feeling adventurous. The steak is rich and juicy, and the fried rice is loaded with peas, carrots, and scrambled eggs. We round it all out with tender, sautéed onions, mushrooms, and zucchini, and finish it with an amazing ginger sauce for extra umami.
• Don’t let the ingredients or the instructions intimidate you. This recipe is really SO easy, even if you’re a total novice in the kitchen. The steak and veggies are the most “complicated” part of the dish, and that’s only because you cook them at the same time in two separate pans.
• I really like to make hibachi steak for meal prep lunches, because everything refrigerates well and reheats even better. If you’re in the mood for meal prep hibachi, just divide everything evenly between your meal prep containers and refrigerate until ready to eat. I recommend reheating it all on the stove if you can, but the microwave will work just fine if you can’t. Pro tip: sprinkle a little water into the rice before microwaving it. That way, it steams a little and stays moist, rather than drying out and becoming crunchy.

👩🏼‍🍳 Chef’s Tips

• I like my steak (hibachi or not) cooked medium-rare, but you can cook yours to whatever level you prefer. The cook time will vary depending on the doneness you want, ranging from 2 minutes for medium-rare up to 5 minutes for well-done. If you’re unsure about the timing, check the temperature of the steak with an internal meat thermometer before serving it. I’ve included those temps in the recipe card below!
• Fried rice was originally created as a way to use up leftover rice. That means, for the very best fried rice possible, you’ll want to use rice that’s been cooked at least 1 day in advance. Don’t reheat it before using it in this recipe, it’ll be just fine cold or at room temperature.
• Once you get going, all the components of this hibachi steak dinner cook pretty quickly – especially the steak. Make sure everything’s fully prepped before you start cooking. If you have to stop to chop vegetables, slice steak, or track down a second skillet, you’ll throw off the timing and may have to reheat something before serving.

🥢 More Delicious Asian-Inspired Recipes

• Egg Roll in a Bowl with Creamy Chili Sauce (Whole30, Low Carb, Keto, Paleo)
• Very Favorite Stir Fry Noodles (with Tofu or Chicken)
• Wonton Egg Drop Soup
• Kylie Jenner’s Ramen Noodle Recipe
• Lobster Fried Rice
• Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
• Whole30 Sesame Chicken
• Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup, Whole30, Paleo)
• Healthy Lettuce Wraps – PF Changs Recipe (Whole30, Paleo)
• Paleo Chinese Chicken Salad (Whole30)
• Keto Teriyaki Sauce
• Szechuan Chicken
• Breakfast Egg Roll in a Bowl (Whole30, Paleo)
• Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)

Recipe By: Cheryl Malik

5 from 9 votes

Hibachi Steak with Fried Rice and Vegetables

Prep 15 minutes minutes

Cook 35 minutes minutes

Total 50 minutes minutes

This delicious hibachi steak is made with flavor-packed fried rice, hibachi veggies, and a ginger sauce.

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6 servings

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Equipment

• standard blender
• Jar with lid or small bowl with lid
• 2 large skillets or large woks
• Large wooden spoon or silicone spatula
• Medium bowl with lid, or plate to cover
• Tongs
• Large plate or cutting board
• internal meat thermometer
• serving plates

Ingredients

For the Ginger Sauce

• ▢ one quarter of one medium yellow onion chopped, approximately ¼ cup
• ▢ 2 teaspoons grated fresh ginger
• ▢ 2 tablespoons white vinegar
• ▢ ¼ cup soy sauce
• ▢ 1 ½ teaspoons fresh lemon juice

For the Fried Rice

• ▢ 2 tablespoons avocado oil
• ▢ ½ cup diced white onion approximately half of one medium onion
• ▢ 1 cup frozen peas and carrots mix
• ▢ 2 large eggs
• ▢ 4 cups cooked rice cool to touch, see Notes
• ▢ 4 tablespoons butter at room temperature
• ▢ 4 tablespoons soy sauce

For the Hibachi Steak

• ▢ 1 ½ teaspoons sesame oil
• ▢ 1 tablespoon avocado oil
• ▢ 1 pound lean steak trimmed, cut into bite-sized pieces; see Notes
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon butter at room temperature
• ▢ 2 teaspoons fresh lemon juice
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste

For the Sautéed Vegetables

• ▢ 1 ½ teaspoons sesame oil
• ▢ 1 tablespoon avocado oil
• ▢ 1 large white onion sliced, approximately ¾ cup
• ▢ 2 cups baby bella mushrooms quartered
• ▢ 1 large zucchini approximately 8-12 ounces; ends trimmed, cut into ½-inch-wide sticks
• ▢ 1 tablespoon butter at room temperature
• ▢ 1 tablespoon soy sauce
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste

Instructions

For the Ginger Sauce

• Add one quarter of one medium yellow onion, 2 teaspoons grated fresh ginger, 2 tablespoons white vinegar, ¼ cup soy sauce, and 1 ½ teaspoons fresh lemon juice to blender.
• Secure lid on blender and blend until ingredients are fully combined and mixture is very smooth. Transfer sauce to jar or bowl, cover with lid, and refrigerate until ready to serve.
  

For the Fried Rice

• Add 2 tablespoons avocado oil to large skillet or wok. Heat pan on stovetop over medium-high heat, swirling and tilting pan to distribute oil across surface.
• When oil is hot and shimmery, add ½ cup diced white onion and 1 cup frozen peas and carrots mix to pan. Sauté vegetables, stirring occasionally, 3 minutes or until onions are almost translucent.
  
• Push vegetables to outer edges of skillet, creating empty space in center of skillet. Crack 2 large eggs directly into center of pan, then scramble eggs with spatula until eggs are cooked through completely.
• Once eggs are fully scrambled, add 4 cups cooked rice and 4 tablespoons butter to skillet. Stir to incorporate all ingredients, including peas and carrots. Cook mixture 5 minutes, stirring frequently, until butter is melted and rice is heated through.
• Pour 4 tablespoons soy sauce over top of rice mixture and stir to incorporate. Cook rice mixture 1 minute more, then immediately transfer fried rice to medium bowl. Pack rice into bowl firmly to retain heat, then cover bowl with lid or plate. Set aside.
  

For the Hibachi Steak and Sautéed Vegetables (Made Simultaneously)

• For the Steak: Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to skillet or wok used to cook fried rice. Heat skillet over medium-high heat, swirling and tilting pan to distribute oil across entire surface, until oil is hot and shimmery.
• For the Vegetables: Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to separate skillet or wok. Heat skillet over medium-high heat, swirling and tilting pan to distribute oil across entire surface, until oil is hot and shimmery.
• For the Steak: When oil is hot, add 1 pound lean steak, 1 tablespoon soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and freshly cracked black pepper to pan. Stir to incorporate ingredients, coating steak completely in liquids, salt, and pepper.
• For the Vegetables: When oil is hot, add 1 large white onion, 2 cups baby bella mushrooms, 1 large zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and freshly cracked black pepper to pan. Stir to incorporate ingredients, coating vegetables completely in liquids, salt, and pepper.
  
• For the Steak: Cook steak 2 to 5 minutes (see Notes) until desired doneness is achieved, stirring or flipping steak occasionally to brown all sides. When steak is cooked as desired, transfer steak to plate or cutting board and set aside to rest 3 to 5 minutes.
• For the Vegetables: Sauté vegetables, stirring occasionally, until vegetables are tender and can be easily pierced with tines of fork, approximately 6 to 8 minutes. Once tender, remove skillet from heat and set aside.

To Serve

• Divide fried rice equally onto serving plates. Add desired portions of hibachi steak and sautéed vegetables, and serve immediately with ginger sauce.

• Rice: For the best fried rice, use leftover rice that was cooked at least 1 day in advance. You can use a store-bought, pre-cooked rice for even more of that restaurant-quality texture and taste.
• Steak: Use a lean, high-quality cut, like sirloin or filet, and trim away any fat before cutting the steak into bite-sized pieces. Be sure to cut against the grain of the meat to keep the steak pieces from being chewy and tough.

 

Suggested Cook Times for Hibachi Steak

• Medium-Rare: 2 minutes, or until just browned on all sides
• Medium: 3 minutes, or until steak resists slightly when pressed down with back of spoon
• Medium-Well: 3-4 minutes, or until steak resists when pressed down with back of spoon
• Well-Done: 4-5 minutes, or until steak feels firm when pressed down with back of spoon

 

Suggested Internal Temperatures for Hibachi Steak

• Medium-Rare: Remove steak from pan when temperature reaches 127° Fahrenheit. Let rest 3-5 minutes. Serve between 130°-135° Fahrenheit.
• Medium: Remove steak from pan when temperature reaches 137° Fahrenheit. Let rest 3-5 minutes. Serve between 140°-145° Fahrenheit.
• Medium-Well: Remove steak from pan when temperature reaches 147° Fahrenheit. Let rest 3-5 minutes. Serve between 150°-155° Fahrenheit.
• Well-Done: Remove steak from pan when temperature reaches 157° Fahrenheit. Let rest 3-5 minutes. Serve between 160°-165° Fahrenheit.

Click for Nutrition Info

Approximate Information for One Serving

Serving Size: 1 serving (steak with rice, veggies, and ginger sauce)Calories: 528calProtein: 28gFat: 28gSaturated Fat: 10gTrans Fat: 0.5gCholesterol: 138mgSodium: 1724mgPotassium: 730mgTotal Carbs: 42gFiber: 3gSugar: 4gNet Carbs: 39gVitamin A: 2057IUVitamin C: 14mgCalcium: 74mgIron: 3mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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