This hibachi steak with fried rice and hibachi veggies tastes just like your favorite Japanese restaurant! Made with authentic ingredients and served with a side of ginger sauce, this restaurant-style recipe is the perfect way to get your fix of Asian food in the comfort of your home. The secret ingredient makes this recipe the very best (Hint: it’s high-quality butter!).
This post is sponsored by Danish Creamery, but all thoughts and opinions are my own.
You’ll love this recipe if you love our Hibachi Chicken with Fried Rice and Vegetables!
What Makes This Hibachi Steak So Good
- Cooked in creamy butter, this hibachi steak is rich and delicious. I absolutely love how Danish Creamery’s butter with a touch of sea salt elevates this recipe to a whole new level of flavor.
- This delicious recipe makes it surprisingly simple to have restaurant-quality hibachi at home! The saucy, perfectly cooked steak with fried rice loaded with vegetables, sautéed hibachi veggies, and flavor-packed ginger sauce make for a delicious, full meal.
How To Make This Recipe
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
- Make the ginger sauce by blending together all the ingredients until smooth. Pop it in the fridge until you’re ready to serve!
- To make the fried rice, sauté the onion and frozen veggies until soft, then push them to the side of your pan. Crack the eggs into the skillet and scramble them. Add the cooked rice and butter, then mix in the veggies and soy sauce. Pack the fried rice firmly into bowls to keep it hot.
- In the same skillet, you used for the rice, cook the steak until it’s browned on every side. (Check out the top tips for how to perfectly cook your steak!) Only stir the steak a few times so it will get nice and brown.
- Make the veggies at the same time in a separate skillet. Sauté until they’re tender.
- Serve with the ginger sauce for dipping.
Top Tips For Making
- The amount of time you cook your steak depends on how rare or well-done you like it. For medium-rare, cook for about 2 minutes, or until just browned. For medium, cook for 3 minutes or until a piece of steak pressed on with spoon has some resistance. For well done, 4-5 minutes or until the steak feels firm.
- For the best fried rice ever, use leftover rice that you made ahead of time. To get even more restaurant-quality rice, buy some that’s been pre-cooked from the grocery store.
- We used white rice for this recipe, but you can use any precooked rice you’d like, including brown or cauliflower rice.
Why This Recipe is Perfect with Danish Creamery
For 125 years, Danish Creamery has been making delicious, high-quality butter from the same whole, real ingredients. Danish Creamery’s original butter with a touch of sea salt is perfect for making your hibachi steak rich, creamy, and full of flavor.
Danish Creamery’s butter comes from pasture-raised cows from family farms, which makes me feel great about eating it. Not to mention, their butter is also growth hormone-free! It’s a delicious way to feel good about where my food comes from.
Danish Creamery is available nationwide!
More Delicious Asian Recipes
- Egg Roll in a Bowl with Creamy Chili Sauce (Whole30, Low Carb, Keto, Paleo)
- 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)
- Szechuan Chicken
- Breakfast Egg Roll in a Bowl (Whole30, Paleo)
- Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
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Hibachi Steak with Fried Rice and Vegetables
- 4 tablespoons avocado oil divided
- 3 teaspoons sesame oil divided
- 6 tablespoons Danish Creamery European Style Butter divided
- 6 tablespoons soy sauce divided
- 3.5 teaspoons fresh lemon juice divided
For the Ginger Sauce
- ¼ yellow onion
- 2 teaspoons fresh ginger peeled and grated
- 2 tablespoons white vinegar
- ¼ cup soy sauce
For the Fried Rice
- 4 cups cooked rice cool to the touch, see Notes
- 2 eggs
- 1 cup frozen vegetables
- ½ cup white onion cut in half then sliced into 1/2” pieces
For the Hibachi Steak
- 1 pound lean steak like sirloin or filet, fat trimmed then cut into bite-sized pieces against the grain
For the Hibachi Vegetables
- 1 zucchini large, ends trimmed then cut into 1/2” wide sticks
- 1 white onion large, cut into slices
- 2 cups baby bella mushrooms quartered
For the Garlic Sauce
- Blend yellow onion, fresh ginger, white vinegar, soy sauce, and 1 ½ teaspoons lemon juice until smooth. Refrigerate until ready to serve.
For the Fried Rice
- Heat 2 tablespoons avocado oil on medium high in a large skillet or wok. Add diced onion and frozen vegetables, and sauté until onions are almost translucent, about 3 minutes.
- Move the vegetables to the side of pan. Crack eggs into pan and scramble with a spatula until cooked through and fully scrambled. Add 4 cups cooked rice and 4 tablespoons butter. Stir in vegetables. Cook for 5 minutes and stir frequently. Add 4 tablespoons soy sauce and cook 1 additional minute. Pack fried rice firmly into bowls to keep hot.
For the Steak and Vegetables (Made Simultaneously)
- For the steak: Heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add steak, 1 tablespoon soy sauce, 1 tablespoon butter, 2 teaspoons lemon juice, salt, and pepper to skillet. Cook steak, until browned on all sides. (See Notes for cook time.)
- For the vegetables: In a separate large skillet or wok, heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.
- Steak cook time: For medium rare, cook for about 2 minutes, or until just browned. For medium, cook for 3 minutes or until a piece of steak pressed on with spoon has some resistance. For well done, 4-5 minutes or until the steak feels firm.
- Best fried rice: Use leftover rice that you made ahead of time. To get even more restaurant-quality rice, buy some that’s been precooked from the grocery store.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.