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A close-up of hibachi steak garnished with sesame seeds on a plate with fried rice and stir-fry veggies.

Hibachi Steak with Fried Rice and Vegetables

This delicious hibachi steak is made with flavor-packed fried rice, hibachi veggies, and a ginger sauce.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Yield:6 servings

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.
    Blended ginger sauce mixture in a large blender without a lid.

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.
    Mixed vegetables in a large silver skillet.
  • 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.
    Cooled rice packed into a bowl upside down on a large white plate.

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.
    Sauteed fresh veggies in a large cast-iron skillet on a stove.
  • 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.

Notes

  • 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.

Nutrition

Serving Size: 1 serving (steak with rice, veggies, and ginger sauce) | Calories: 528kcal | Protein: 28g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 138mg | Sodium: 1724mg | Potassium: 730mg | Total Carbs: 42g | Fiber: 3g | Sugar: 4g | Net Carbs: 39g | Vitamin A: 2057IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 3mg
Recipe By:Cheryl Malik