Craving a sizzling, restaurant-style dinner at home? Let me show you how to make Japanese Hibachi Steak and Vegetables that’s bursting with flavor and ready in under 30 minutes! This dish combines tender steak, crisp veggies, and that irresistible savory-sweet hibachi sauce we all love. Even if you’re new to cooking, I’ll guide you through every step so you can recreate that teppanyaki magic right in your kitchen.
Why You Will Love This Recipe
This recipe is perfect for busy nights or impressing guests. The steak cooks quickly, the veggies stay crisp, and the garlic butter sauce adds that signature hibachi richness. You’ll love how customizable it is—swap out veggies based on what’s in your fridge, or adjust the sauce to be sweeter or spicier!
Ingredients:
- 1 lb ribeye or sirloin steak (thinly sliced)
- 2 cups zucchini (sliced into moons)
- 1 large onion (cut into chunks)
- 1 cup mushrooms (sliced)
- 2 tbsp soy sauce (low-sodium recommended)
- 3 tbsp butter (divided)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tbsp sesame seeds (optional, for garnish)
- Salt and pepper to taste
Ingredient Prep Guide
Steak: Slice against the grain for maximum tenderness. If your steak is too thick, pop it in the freezer for 15 minutes to firm it up before cutting. Pat dry with paper towels to help it sear better.
Veggies: Cut zucchini into 1⁄4-inch thick moons for even cooking. Separate onion layers for quick stir-frying. Wipe mushrooms with a damp cloth instead of rinsing them to avoid sogginess.
Garlic: Mince finely so it blends seamlessly into the sauce. Pre-minced jarred garlic works in a pinch, but fresh tastes best!
Equipment & Tools
- Large skillet or flat griddle
- Tongs or spatula
- Mixing bowls (1 small, 1 large)
- Sharp chef’s knife
- Cutting board
Step-by-Step Instructions
Step 1: Heat olive oil in your skillet over medium-high heat. Season steak slices with salt and pepper. When the oil shimmers, add steak in a single layer. Let it sear undisturbed for 1-2 minutes per side until browned. Remove and set aside.
Step 2: In the same pan, melt 1 tbsp butter. Add onions and cook 2 minutes until slightly translucent. Toss in mushrooms and zucchini. Stir-fry 4-5 minutes until veggies are tender-crisp. If things get too dry, add a splash of oil.
Step 3: Push veggies to one side. Melt remaining butter in the empty space, then add garlic. Let it sizzle 10 seconds before mixing into veggies. Return steak to the pan, pour soy sauce over everything, and toss until glazed. Sprinkle with sesame seeds.
Key Details
Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, tongs, mixing bowls
Serving Suggestions
Serve over steamed white rice or cauliflower rice for a low-carb option. Add a side of yum yum sauce for dipping, or keep it classic with a squeeze of lemon. For a full hibachi experience, plate the steak and veggies separately and garnish with extra sesame seeds and chopped green onions.
Pro Tips
Get the pan HOT: That iconic hibachi flavor comes from high-heat cooking. If your stove doesn’t get hot enough, let the skillet preheat for 5 full minutes before adding ingredients. A drop of water should sizzle and evaporate instantly when it’s ready.
Don’t crowd the pan: Cook steak in batches if needed. Overlapping slices will steam instead of sear, losing that caramelized crust. Your patience will be rewarded with perfectly charred edges!
Double the garlic butter: Mix an extra tablespoon of butter with minced garlic and a pinch of salt. Melt this over the finished dish for an ultra-rich finish that’ll make your veggies shine.
Storage and Reheating Instructions
Store leftovers in an airtight container for up to 3 days. To reheat, use a skillet over medium heat with 1 tsp oil or butter. Microwave steaming will soften the veggies, so stovetop is best. Freeze cooked steak and sauce (without veggies) for up to 2 months.
Troubleshooting
Soggy veggies: High heat is key! If your pan isn’t hot enough, veggies release too much moisture. Spread them in a single layer and avoid stirring too often so they can caramelize.
Chewy steak: This usually means overcooking or cutting with the grain. Use a meat thermometer—125°F for rare, 135°F for medium. Let steak rest 5 minutes before slicing.
Bland flavor: Boost the sauce with 1⁄2 tsp ginger, 1 tsp mirin, or a dash of rice vinegar. Taste and adjust seasonings before serving.
Frequently Asked Questions
Can I use chicken instead of steak?
Absolutely! Swap in 1 lb boneless chicken thighs (cut into bite-sized pieces). Cook until the internal temperature reaches 165°F, about 6-7 minutes total.
Is there a substitute for soy sauce?
Tamari or coconut aminos work great for gluten-free or lower-sodium versions. If using coconut aminos, add 1⁄2 tsp cornstarch to thicken the sauce.
How do I make this recipe gluten-free?
Use certified gluten-free soy sauce or tamari. Double-check that your butter doesn’t contain additives with gluten (most pure butter is safe).
Japanese Hibachi Steak and Vegetables
Ingredients
- 1 lb ribeye or sirloin steak thinly sliced
- 2 cups zucchini sliced into moons
- 1 large onion cut into chunks
- 1 cup mushrooms sliced
- 2 tbsp soy sauce low-sodium recommended
- 3 tbsp butter divided
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp sesame seeds optional, for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in your skillet over medium-high heat. Season steak slices with salt and pepper. When the oil shimmers, add steak in a single layer. Let it sear undisturbed for 1-2 minutes per side until browned. Remove and set aside.
- In the same pan, melt 1 tbsp butter. Add onions and cook 2 minutes until slightly translucent. Toss in mushrooms and zucchini. Stir-fry 4-5 minutes until veggies are tender-crisp. If things get too dry, add a splash of oil.
- Push veggies to one side. Melt remaining butter in the empty space, then add garlic. Let it sizzle 10 seconds before mixing into veggies. Return steak to the pan, pour soy sauce over everything, and toss until glazed. Sprinkle with sesame seeds.
