Bring the sizzle to your dinner table with this mouthwatering homemade Hibachi Steak recipe! Juicy and tender steak cooked with coconut aminos, garlic, and sesame oil, served with sautéed veggies and rice. Top with my homemade yum yum sauce or ginger sauce and serve with Hibachi Fried Rice for a restaurant worthy meal at home.
A few years ago in March I posted my Hibachi Chicken recipe in honor of my daughter’s birthday – she loves hibachi restaurants, so I was determined to create a recipe we could enjoy at home. Not only does she still request that homemade hibachi recipe weekly, it has become a huge reader favorite!
And since we like to mix it up here at home with different hibachi vegetables, and protein, I have a new addition to our delicious hibachi library – this homemade hibachi steak recipe!
Why We Love Hibachi Steak
- It comes together in such a short amount of time, so it’s perfect for a weeknight dinner, but yet it feels like a special occasion.
- We often make it for birthdays, Valentine’s Day, or when we have company over!
- All the flavors of your favorite Japanese steakhouse restaurants using simple, clean ingredients you likely have on hand.
- Ginger sauce! We all love yum yum sauce here, but if you LOVE ginger, you have to try this ginger sauce. SO GOOD.
- Serve it with white rice, brown rice, or cauliflower rice for extra veggies. We even love it with quinoa or quinoa fried rice.
- Make it along with a batch of the hibachi chicken, or by itself!
Ingredients
Homemade hibachi steak comes together with just a few ingredients. Exact amounts can be found in the recipe card below!
- Good quality steaks – chopped into bite sized pieces – I love using sirloin steaks or New York strip steaks for this recipe.
- Avocado oil – Most hibachi restaurants use canola oil or vegetable oil, but I prefer to use avocado oil in my skillet dishes.
- Drizzle of sesame oil – Sesame oil has a very strong flavor, so a little goes a long way.
- Butter – To keep this recipe dairy free, I used Earth’s Balance butter.
- Onion, garlic, baby bella mushrooms, zucchini – These are our favorite hibachi veggies to use in this recipe, but you can swap for your favorites or for any quick cooking veggies you have in your refrigerator.
- Coconut aminos – This is a tasty, gluten free soy sauce substitute with a similar Unami flavor profile. Feel free to use tamari, low sodium soy sauce, or gluten free soy sauce instead, if you prefer.
- Green onion and sesame seeds – Optional garnish if you have it – I often do not have these though!
- Salt + pepper – To taste
Homemade Hibachi Sauce
I love to enjoy hibachi steak with homemade Ginger Sauce, but my popular Yum Yum sauce also goes great with this dish! Pick your favorite, or make both! I like to put them together on meal prep day and store until we are ready to enjoy this dinner.
How to make homemade Ginger Sauce
Blend the following in a small blender or food processor:
- ½ medium onion, quartered
- fresh ginger – I used about a 1 inch piece
- 1 tsp lemon juice + lemon zest
- 2 Tbsp rice vinegar
- 1 tsp maple syrup or honey
- 1/2 cup coconut aminos
Homemade Yum Yum Sauce
This easy sauce is a reader favorite! Simply mix the following together:
- 1/2 cup Mayo
- 1 Tbsp plus 1 tsp naturally sweetened ketchup
- 1 tsp rice or apple cider vinegar
- 1 tsp butter melted
- 1/2 – 1 tsp paprika
- 1/2 – 1 tsp garlic powder
- sprinkle of salt
Love flavorful sauces? You must try this homemade miso sauce next!
How to Make Hibachi at Home
- Prep your sauces.
- Be sure you have your steak and veggies diced before starting, as this meal cooks quickly! Also, starting with a hot pan gives everything that signature hibachi caramelization and better flavor.
- Make the veggies: Add one 1 tsp avocado oil and ½ teaspoon of sesame oil in a wok or cast iron skillet and set to medium-high heat. Sprinkle veggies with salt and pepper. Cook until they are caramelized and tender, adding in garlic, 1 Tbsp butter and ½ tsp coconut aminos for the last minute of cooktime. Remove veggies from pan and cover to keep warm.
- Wipe skillet dry and set to medium-high high heat, getting the pan nice and hot. Add 1 tsp of avocado oil, and ½ tsp of sesame oil. Wait until oil is hot, then add in diced sirloin.
- Cook for 1-2 minutes, then add in 1 Tbsp of butter and 3 Tbsp of coconut aminos. Toss to combine and coat the beef with the sauce. Allow sauce to thicken a bit, but don’t overcook the steak.
- Plate steak bites, veggies, rice and sauces!
Expert Tips
- Be sure to prepare your raw steak and veggies in advance. This meal cooks very quickly, so getting your veggies cleaned and chopped on prep day, or before you start cooking, will ensure that everything gets cooked properly!
- Getting your pan or grill nice and hot is the key to the best hibachi flavor and caramelization.
Recipe FAQs
The word hibachi actually means “fire bowl” and was in reference to a cylindrical shaped bowl for heating charcoal. At some point, English speaking people adopted the word to describe a portable grill that was usually made of cast iron.
Yes! We actually have a blackstone griddle and I love making hibachi on it following these same instructions, but since the flat top is so large, I can cook my veggies and protein at the same time!
Absolutely! After your steak cooks, add some shrimp into the same pan and cook for 2-3 minutes a side.
Meal Prep and Storage
To prep ahead: I love ingredient prepping for this recipe. Take some time to wash and chop veggies, dice steak, then store separately in airtight containers in the refrigerator for up to 3 days.
Also, you can prep your sauces up to 3 days in advance.
To store: Store leftover hibachi (something we never have, lol) in an airtight container in the refrigerator for up to 3-4 days.
To freeze: Freeze leftover steak and veggies in a freezer safe container for up 3 months. Thaw in the refrigerator overnight.
To reheat: Reheat leftovers in a hot pan or air fryer until warmed through. Drizzle with extra sauce.
If you like this recipe, you need to try:
What recipe do you want to see next? Hibachi shrimp? Hibachi rice? Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating & a review in the comments section! We love hearing from you!
Hibachi Steak
Ingredients
Ginger Sauce
- ½ medium onion quartered
- Fresh ginger – I used about a 1 inch piece
- 1 tsp lemon juice + lemon zest
- 2 Tbsp rice vinegar
- 1 tsp maple syrup or honey
- 1/2 cup coconut aminos
Yum Yum Sauce
- 1/2 cup Mayo
- 4 tsp naturally sweetened ketchup
- 1 tsp rice or apple cider vinegar
- 1 tsp butter melted
- 1/2- 1 tsp paprika
- 1/2- 1 tsp garlic powder
- salt sprinkle, to taste
Hibachi Steak
- 1 lb sirloin or NY strip steak chopped into bite sized pieces
- 2 tsp avocado oil
- 1 tsp sesame oil divided use
- 2 tablespoon butter divided use
- 1/4 large onion or ½ small cut into thick slices
- 2 cups (8oz) baby bella mushrooms sliced
- 2 cups (about 1 large or 2 small) zucchini chopped
- 2 cloves garlic minced
- 3 ½ tablespoons coconut aminos divided use
- Green onion optional garnish
- salt to taste
- Pepper to taste
Instructions
Sauces:
- Make the yum yum sauce by mixing all the ingredients together, then place your sauce in the fridge to chill and allow the flavors to meld together.
- Make the ginger sauce by pulsing all the ingredients in a food processor, then place sauce in the fridge to chill and allow the flavors to meld together.
Hibachi Steak:
- Be sure you have your beef and veggies diced before starting as this meal cooks quickly!
- Make the veggies: Add one 1 tsp avocado oil and ½ teaspoon of sesame oil to a wok or cast iron skillet and set to medium high heat. Sprinkle veggies with salt and pepper. Cook until they are caramelized and tender, adding in garlic, 1 Tbsp butter and ½ tsp coconut aminos for the last minute of cooktime. Remove veggies from pan and cover to keep warm.
- Wipe skillet dry and set to high heat. Add 1 tsp of avocado oil, and ½ tsp of sesame oil. Wait until oil is hot, then add in diced sirloin.
- Cook for 1-2 minutes, then add in 1 Tbsp of butter and 3 Tbsp of coconut aminos. Toss to combine and coat the beef with the sauce. Allow sauce to thicken a bit, but don’t overcook the steak.
- Plate steak bites with veggies, (optional) rice, and yum yum sauce on the side. Drizzle steak with ginger sauce. ENJOY!
Taylor says
This was great!! I adjusted the serving size slightly to pair with the fried rice to make it 1R, 1Y, 1G and 1O. Thanks for another recipe that doesn’t feel like diet food, just fits into fueling my body and enjoying what I eat!
Taylor says
Also adding – this yum yum sauce is a million times better than the bottle stuff. So worth making! Turned out great.
Stephanie says
This was really good! Reminds me of something I’d have at a Japanese restaurant.