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Hibachi Steak with Fried Rice and Vegetables Recipe

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★★★★★

4.4 from 119 reviews

This Hibachi Steak with Fried Rice and Vegetables recipe offers a delightful blend of tender, flavorful steak paired with savory fried rice and perfectly sautéed vegetables. Enhanced by a zesty ginger sauce, this dish recreates the classic Japanese hibachi-style meal at home, ideal for a quick yet impressive dinner.

Ingredients

Scale

Ginger Sauce

  • 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

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, cooled to touch
  • 4 tablespoons butter, at room temperature
  • 4 tablespoons soy sauce

Hibachi Steak

  • 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

Sautéed Vegetables

  • 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

Instructions

  1. Prepare the Ginger Sauce: Combine ¼ medium yellow onion, grated fresh ginger, white vinegar, soy sauce, and fresh lemon juice in a blender. Blend until completely smooth. Transfer to a jar or bowl, cover and refrigerate until serving.
  2. Cook the Fried Rice: Heat 2 tablespoons avocado oil in a large skillet or wok over medium-high heat, swirling to coat. Add diced onion and frozen peas and carrots; sauté for about 3 minutes until onions are nearly translucent. Push veggies to the sides; crack eggs into center and scramble until fully cooked. Stir in cooked rice and butter; cook 5 minutes while stirring often until butter melts and rice is heated through. Add soy sauce, stir well, cook an additional minute, then transfer to a bowl, packing firmly and covering to keep warm.
  3. Prepare the Hibachi Steak and Vegetables: Using two skillets or woks heated over medium-high, add avocado and sesame oils to each. For the steak, add the steak pieces with soy sauce, butter, lemon juice, salt, and pepper. Stir to coat. For the vegetables, add sliced onion, mushrooms, zucchini, butter, soy sauce, salt, and pepper, stirring well to coat.
  4. Cook the Steak: Sauté the steak for 2–5 minutes, stirring or flipping to brown all sides and reach desired doneness. Remove from heat and rest for 3–5 minutes.
  5. Cook the Vegetables: Sauté vegetables, stirring occasionally, until tender and easily pierced with fork, about 6–8 minutes. Remove from heat.
  6. Serve: Plate fried rice, distribute hibachi steak and sautéed vegetables on each plate, and serve immediately with ginger sauce on the side.

Notes

  • Use cooked rice that has cooled to touch, ideally day-old rice, for best fried rice texture and to prevent clumping.
  • Steak cooking time depends on thickness and desired doneness; monitor closely between 2 to 5 minutes.
  • Resting the steak after cooking allows juices to redistribute for tender results.
  • Use a large skillet or wok to provide enough space for proper sautéing and frying without overcrowding.

Keywords: hibachi steak, fried rice, sautéed vegetables, Japanese recipe, hibachi sauce, ginger sauce, easy dinner, steak recipe, vegetable stir fry

Find it online: https://platedbyemma.com/hibachi-steak-with-fried-rice-and-vegetables-recipe/