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:
- Combine the onion, ginger, vinegar, soy sauce, and lemon juice in a blender.
- Blend until smooth, then transfer to a jar or bowl, cover, and refrigerate.
For the Fried Rice:
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
- Add the diced onion and frozen peas and carrots mix to the pan. Sauté for 3 minutes or until onions are almost translucent.
- Push the vegetables to the outer edges of the skillet, creating an empty space in the center of the skillet.
- Crack 2 large eggs directly into the center of the pan, then scramble the eggs with a spatula until they are cooked through.
- Add the cooked rice and 4 tablespoons of butter to the skillet. Stir to incorporate all ingredients, including peas and carrots.
- Cook for 5 minutes, stirring frequently, until the butter is melted and the rice is heated through.
- Pour 4 tablespoons of soy sauce over the rice mixture and stir to incorporate.
- Cook for 1 minute more, then immediately transfer the fried rice to a medium bowl.
- 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:
- 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.
- 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: - Add 1 1/2 teaspoons of sesame oil and 1 tablespoon of avocado oil to a separate skillet or wok.
- 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: - When the oil is hot, add the steak, soy sauce, butter, lemon juice, salt, and black pepper to the pan.
- Stir to incorporate the ingredients, coating the steak completely in the liquids, salt, and pepper.
- Cook the steak for 2 to 5 minutes (depending on the desired doneness), stirring or flipping the steak occasionally to brown all sides.
- 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: - When the oil is hot, add the white onion, mushrooms, zucchini, butter, soy sauce, salt, and black pepper to the pan.
- Stir to incorporate the ingredients, coating the vegetables completely in the liquids, salt, and pepper.
- Sauté the vegetables, stirring occasionally, until they are tender and can be easily pierced with a fork, approximately 6 to 8 minutes.
- Once tender, remove the skillet from heat and set aside.