Ingredients

1 lb Filet mignon steaks (cut into 1-inch pieces; or any quality steaks of your choice)

1 tbsp Olive oil

1 tsp Sea salt

1/4 tsp Black pepper

1/2 tsp Garlic powder (optional)

1/4 tsp Ground ginger (optional)

1 tbsp Unsalted butter

2 tbsp Coconut aminos (or reduced-sodium soy sauce)

1/2 cup Frozen peas and carrots

2 cloves Garlic (optional)

1 large Egg

1 1/2 cups Cooked white rice (or cauliflower rice)

1 1/2 tbsp Unsalted butter

2 tbsp Coconut aminos (or reduced-sodium soy sauce)

1 tsp Toasted sesame oil (optional)

10 oz Zucchini (cut into bite-sized pieces; ~2 cups)

1 cup Yellow onion (sliced into 1/4-inch-wide half moons)

1 cup Cremini mushrooms (sliced)

1 cup Carrots (cut into 1/4-inch-thick sticks)

1/4 tsp Sea salt

1/4 tsp Black pepper

1 tbsp Unsalted butter

1 tbsp Coconut aminos (or reduced-sodium soy sauce)

1/2 cup Spicy mayo

Green onions (sliced)

Sesame seeds

Instructions

Step 1: Pat the steak pieces dry with paper towels. Place them in a large bowl and season with sea salt, black pepper, garlic powder, and ground ginger if using.

Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 3-4 minutes, turning occasionally, until browned on all sides but slightly undercooked to your preference.

Step 3: Add 1 tablespoon unsalted butter and 2 tablespoons coconut aminos to the pan. Stir and continue cooking until the butter melts and the steak reaches your desired doneness (use a meat thermometer if desired).

Step 4: Transfer the steak to a bowl or plate, cover with foil to rest and keep warm. Wipe the skillet clean for the next step.

Step 5: Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add frozen peas and carrots and sauté for about 3 minutes until softened.

Step 6: Add minced garlic if using and sauté for 30 seconds until fragrant. Push the vegetables to one side of the pan.

Step 7: Crack the egg into the center and scramble for about 2 minutes until fully cooked.

Step 8: Add cooked rice (or cauliflower rice), 1 1/2 tablespoons unsalted butter, and 2 tablespoons coconut aminos or soy sauce. Cook for 3-5 minutes until warmed through, stirring occasionally. Stir in toasted sesame oil if used.

Step 9: Transfer the fried rice to a bowl and cover to keep warm. Wipe the skillet clean for the vegetables.

Step 10: Heat 1 tablespoon olive oil in the skillet over medium heat. Add zucchini, yellow onion, cremini mushrooms, and carrots. Season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Stir-fry 4-7 minutes until vegetables are browned and just slightly undercooked.

Step 11: Add 1 tablespoon unsalted butter and 1 tablespoon coconut aminos. Stir-fry another 1-2 minutes until butter melts and vegetables are tender.

Step 12: To serve, drizzle the steak and vegetables with spicy mayo, then sprinkle with sliced green onions and sesame seeds as desired.

Tips & Variations

Use a meat thermometer to cook steak to your preferred doneness precisely.

Substitute coconut aminos with reduced-sodium soy sauce if preferred for a more classic flavor.

Try adding other vegetables such as bell peppers or bean sprouts for added texture.

For a low-carb option, replace white rice with cauliflower rice.

Make your own spicy mayo by mixing mayonnaise with sriracha or another hot sauce to taste.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use ribeye, sirloin, or strip steak cut into pieces. Just adjust cooking times as thicker cuts may need longer.

Is coconut aminos necessary?

No, coconut aminos add a slightly sweet and umami flavor, but you can substitute with reduced-sodium soy sauce or tamari for a similar taste.

Dinner

Hibachi Steak with Vegetable Fried Rice and Spicy Mayo Recipe

Introduction