Hibachi Steak
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 for a restaurant worthy meal at home.
Servings: 4
Calories: 521kcal
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!
Notes
21 Day Fix: 1 RED, 1 GREEN, 2 TSP, 1 ORANGE (per serving) [Orange is the yum yum sauce. If you don’t use it, don’t count the orange container. The ginger sauce is FREE!]
WW: 7 points (per serving without sauces); Ginger sauce - 3 points (per serving); Yum yum sauce - 7 points (per serving)
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.
Nutrition
Calories: 521kcal | Carbohydrates: 18g | Protein: 27g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1280mg | Potassium: 791mg | Fiber: 2g | Sugar: 5g | Vitamin A: 718IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 3mg