Japanese Hibachi Steak and Vegetables
A sizzling, restaurant-style dinner at home ready in under 30 minutes! This dish combines tender steak, crisp veggies, and that irresistible savory-sweet hibachi sauce.
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.