This delicious hibachi steak is made with flavor-packed fried rice, hibachi veggies, and a ginger sauce.
Make the ginger sauce: Blend all ingredients until smooth. Refrigerate until ready to serve.
Make 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.
Make the steak and vegetables at the same time. For the steak: Heat 1 1/2 teaspoons sesame oil and 1 tablespoon avocado oil in same skillet or wok used for fried rice. Add steak, 1 tablespoons soy sauce, 1 tablespoon butter, 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 1/2 teaspoons sesame oil and 1 tablespoon avocado oil on medium high heat. Add sliced onion, baby bella mushrooms, zucchini, 1 tablespoon butter, 1 tbsp soy sauce, salt, and pepper to skillet. Sauté until vegetables are tender, about 6-8 minutes.