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Hibachi Steak

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

Course Main Course
Cuisine Asian, Japanese
Keyword butter, fried rice, ginger sauce
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 529 kcal
Author Cheryl Malik


  • 4 tablespoons avocado oil divided
  • 3 teaspoons sesame oil divided
  • 6 tablespoons Danish Creamery European Style Butter divided
  • 6 tablespoons soy sauce divided
  • 5 teaspoons fresh lemon juice divided
  • salt
  • pepper

Ginger sauce

  • 1/4 yellow onion
  • 2 teaspoons fresh ginger peeled and grated
  • 2 tablespoons white vinegar
  • 1/4 cup soy sauce

Fried rice

  • 4 cups cooked rice cool to the touch, See Notes
  • 2 eggs
  • 1 cup frozen vegetables
  • 1/2 cup white onion cut in half then sliced into 1/2” pieces

Hibachi steak

  • 1 pound lean steak like sirloin or filet, fat trimmed then cut into bite-sized pieces against the grain

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


  1. Make the ginger sauce: Blend all ingredients until smooth. Refrigerate until ready to serve.

  2. 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.

  3. 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.)

  4. 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.

Recipe Notes

  • 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.
Nutrition Facts
Hibachi Steak
Amount Per Serving
Calories 529 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Cholesterol 131mg44%
Sodium 1735mg75%
Potassium 718mg21%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 3g3%
Protein 28g56%
Vitamin A 2497IU50%
Vitamin C 14mg17%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.