Name: Hibachi Steak with Fried Rice and Vegetables Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: ¼ 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; 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, cooled to touch; 4 tablespoons butter, at room temperature; 4 tablespoons soy sauce; 1 tablespoon avocado oil; 1 ½ teaspoons sesame oil; 1 pound lean steak, trimmed and cut into bite-sized pieces; 1 tablespoon soy sauce; 1 tablespoon butter, at room temperature; 2 teaspoons fresh lemon juice; Salt, to taste; Freshly cracked black pepper, to taste; 1 tablespoon avocado oil; 1 ½ teaspoons sesame oil; 1 large white onion, sliced (approximately ¾ cup); 2 cups baby bella mushrooms, quartered; 1 large zucchini (8-12 ounces), trimmed and 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

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Introduction

This Hibachi Steak with Fried Rice and Vegetables recipe brings the classic Japanese steakhouse experience right to your home kitchen. Juicy steak, savory fried rice, and tender sautéed vegetables come together with a zesty ginger sauce for a flavorful, satisfying meal.

A white plate holds a serving of cubed, cooked beef pieces sprinkled with white sesame seeds, arranged in the lower part of the plate. To the side, there is a round mound of fried rice mixed with green peas and small bits of carrots, giving it orange and green colors scattered throughout the light brown rice. Surrounding the rice and beef, there are mixed cooked vegetables including green zucchini slices, yellow baby corn, light brown mushrooms, and white onion slices, all topped with white sesame seeds. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ medium yellow onion, chopped (about ¼ cup)
2 teaspoons grated fresh ginger
2 tablespoons white vinegar
¼ cup soy sauce
1 ½ teaspoons fresh lemon juice
2 tablespoons avocado oil
½ cup diced white onion (about half medium onion)
1 cup frozen peas and carrots mix
2 large eggs
4 cups cooked rice (cooled)
4 tablespoons butter (room temperature)
4 tablespoons soy sauce
1 ½ teaspoons sesame oil
1 tablespoon avocado oil
1 pound lean steak, trimmed and cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon butter (room temperature)
2 teaspoons fresh lemon juice
Salt, to taste
Freshly cracked black pepper, to taste
1 ½ teaspoons sesame oil
1 tablespoon avocado oil
1 large white onion, sliced (about ¾ cup)
2 cups baby bella mushrooms, quartered
1 large zucchini (8-12 ounces), trimmed and cut into ½-inch sticks
1 tablespoon butter (room temperature)
1 tablespoon soy sauce
Salt and freshly cracked black pepper, to taste

Instructions

Step 1: Prepare the ginger sauce by adding ¼ chopped yellow onion, grated ginger, white vinegar, ¼ cup soy sauce, and fresh lemon juice to a blender. Blend until smooth, then transfer to a jar or bowl, cover, and refrigerate until serving.
Step 2: Heat 2 tablespoons avocado oil in a large skillet or wok over medium-high heat. Add diced white onion and frozen peas and carrots, sautéing for about 3 minutes until onions are nearly translucent.
Step 3: Push vegetables to the edges of the pan and crack 2 eggs into the center. Scramble the eggs until fully cooked, then combine with the vegetables.
Step 4: Add cooked rice and 4 tablespoons butter to the pan, stirring frequently for 5 minutes until butter melts and rice is heated through.
Step 5: Pour 4 tablespoons soy sauce over the rice mixture, stir well, cook for another minute, then transfer to a medium bowl. Pack the rice firmly and cover to keep warm.
Step 6: Using the same skillet, add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil for the steak, heating over medium-high until shimmering.
Step 7: In a separate skillet, heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil over medium-high heat for the vegetables.
Step 8: For the steak, add the bite-sized steak pieces, 1 tablespoon soy sauce, 1 tablespoon butter, fresh lemon juice, salt, and pepper to the pan. Stir to coat and cook for 2 to 5 minutes until desired doneness, stirring occasionally. Remove and rest for 3 to 5 minutes.
Step 9: For the vegetables, add sliced onion, mushrooms, zucchini, butter, soy sauce, salt, and pepper to the heated pan. Sauté for 6 to 8 minutes until tender, stirring occasionally. Remove from heat.
Step 10: Serve by dividing the fried rice onto plates, topping with hibachi steak and sautéed vegetables. Accompany with the chilled ginger sauce and enjoy immediately.

Tips & Variations

Use day-old rice for the best fried rice texture, as freshly cooked rice can be too soft and sticky.
Swap the steak with chicken or tofu for different protein options.
Adjust the ginger sauce by adding a pinch of sugar if you prefer a sweeter flavor.
For extra crunch, add chopped scallions or a sprinkle of sesame seeds before serving.

Storage

Store leftover steak, vegetables, and fried rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or oil to prevent drying out. The ginger sauce can be kept refrigerated for up to one week.

How to Serve

A white plate holds a colorful meal with three sections: in front, there are several pieces of cooked beef cubes sprinkled with white sesame seeds, showing a brown, slightly seared texture; to the left, a mix of sautéed green zucchini slices, brown mushrooms, and white onion pieces with a shiny, soft look; to the right, a mound of fried rice mixed with small green peas and orange carrot bits, giving the rice a light brown color. A small silver cup containing dark brown dipping sauce is placed on the right edge of the plate. Wooden chopsticks rest behind the rice, and all is set on a white marbled surface. In the background, a second white plate with more pieces of beef and fried rice is partly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen peas and carrots?

Yes, fresh peas and diced carrots work well. Just adjust cooking time slightly until the vegetables are tender.

What cut of steak is best for hibachi style?

Lean cuts like sirloin, ribeye, or flank steak are ideal because they cook quickly and stay tender when cut into bite-sized pieces.