Here is a recipe for hibachi steak ¹:

Ingredients:
For the Ginger Sauce:

  • 1/4 cup chopped yellow onion
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons white vinegar
  • 1/4 cup soy sauce
  • 1 1/2 teaspoons lemon juice

For the Fried Rice:

  • 2 tablespoons avocado oil
  • 1/2 cup diced white onion
  • 1 cup frozen peas and carrots mix
  • 2 large eggs
  • 4 cups cooked rice cool to touch
  • 4 tablespoons butter at room temperature
  • 4 tablespoons soy sauce

For the Hibachi Steak:

  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon avocado oil
  • 1 pound lean steak trimmed, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon butter at room temperature
  • 2 teaspoons lemon juice
  • Salt to taste
  • Black pepper to taste

For the Sautéed Vegetables:

  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon avocado oil
  • 1 large white onion sliced
  • 2 cups baby bella mushrooms quartered
  • 1 large zucchini, ends trimmed, cut into 1/2-inch-wide sticks
  • 1 tablespoon butter at room temperature
  • 1 tablespoon soy sauce
  • Salt to taste
  • Black pepper to taste

Instructions:
For the Ginger Sauce:

  1. Combine the onion, ginger, vinegar, soy sauce, and lemon juice in a blender.
  2. Blend until smooth, then transfer to a jar or bowl, cover, and refrigerate.

For the Fried Rice:

  1. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
  2. Add the diced onion and frozen peas and carrots mix to the pan. Sauté for 3 minutes or until onions are almost translucent.
  3. Push the vegetables to the outer edges of the skillet, creating an empty space in the center of the skillet.
  4. Crack 2 large eggs directly into the center of the pan, then scramble the eggs with a spatula until they are cooked through.
  5. Add the cooked rice and 4 tablespoons of butter to the skillet. Stir to incorporate all ingredients, including peas and carrots.
  6. Cook for 5 minutes, stirring frequently, until the butter is melted and the rice is heated through.
  7. Pour 4 tablespoons of soy sauce over the rice mixture and stir to incorporate.
  8. Cook for 1 minute more, then immediately transfer the fried rice to a medium bowl.
  9. Pack the rice into the bowl firmly to retain heat, then cover with a lid or plate. Set aside.

For the Hibachi Steak and Sautéed Vegetables (Made Simultaneously):
For the Steak:

  1. Add 1 1/2 teaspoons of sesame oil and 1 tablespoon of avocado oil to the skillet or wok used to cook the fried rice.
  2. Heat the skillet over medium-high heat, swirling and tilting the pan to distribute the oil across the entire surface, until the oil is hot and shimmery.
    For the Vegetables:
  3. Add 1 1/2 teaspoons of sesame oil and 1 tablespoon of avocado oil to a separate skillet or wok.
  4. Heat the skillet over medium-high heat, swirling and tilting the pan to distribute the oil across the entire surface, until the oil is hot and shimmery.
    For the Steak:
  5. When the oil is hot, add the steak, soy sauce, butter, lemon juice, salt, and black pepper to the pan.
  6. Stir to incorporate the ingredients, coating the steak completely in the liquids, salt, and pepper.
  7. Cook the steak for 2 to 5 minutes (depending on the desired doneness), stirring or flipping the steak occasionally to brown all sides.
  8. When the steak is cooked as desired, transfer it to a plate or cutting board and set aside to rest for 3 to 5 minutes.
    For the Vegetables:
  9. When the oil is hot, add the white onion, mushrooms, zucchini, butter, soy sauce, salt, and black pepper to the pan.
  10. Stir to incorporate the ingredients, coating the vegetables completely in the liquids, salt, and pepper.
  11. Sauté the vegetables, stirring occasionally, until they are tender and can be easily pierced with a fork, approximately 6 to 8 minutes.
  12. Once tender, remove the skillet from heat and set aside.