Description
This Hibachi Steak recipe features tender filet mignon pieces seared to perfection and complemented by flavorful fried rice and sautéed vegetables. Enhanced with garlic, ginger, and a savory coconut aminos sauce, this dish delivers a restaurant-style Japanese hibachi experience right at home. Topped with spicy mayo, green onions, and sesame seeds, it’s a balanced and satisfying meal perfect for any occasion.
Ingredients
Scale
Steak
- 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)
Fried Rice
- 1 tbsp Olive oil
- 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)
Vegetables
- 1 tbsp Olive oil
- 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)
For Serving
- 1/2 cup Spicy mayo
- Green onions (sliced, for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Steak: Pat the steak pieces dry with paper towels. Season them in a large bowl with sea salt, black pepper, garlic powder, and ground ginger if using to build the base flavors.
- Sear the Steak: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Lay the steak pieces in a single layer and sear for 3-4 minutes, turning occasionally until browned on all sides but slightly undercooked.
- Finish Cooking Steak: Add 1 tbsp unsalted butter and 2 tbsp coconut aminos to the skillet. Stir and cook for 1-6 minutes depending on desired doneness—rare to well done—using a meat thermometer if possible for accuracy. Remove the steak, cover with foil, and keep warm.
- Cook Fried Rice Vegetables: In the same skillet, heat 1 tbsp olive oil over medium-high heat. Add frozen peas and carrots, sautéing for about 3 minutes until softened. Add minced garlic, if using, sautéing for 30 seconds until fragrant.
- Make Egg Fried Rice: Push the vegetables to one side, crack in the egg, and scramble for about 2 minutes until fully cooked. Combine cooked rice, 1 1/2 tbsp butter, and 2 tbsp coconut aminos or soy sauce. Stir and cook 3-5 minutes until warmed through. Finish with 1 tsp toasted sesame oil if desired. Transfer rice to a bowl and keep warm.
- Sauté Vegetables: Wipe out the skillet again. Heat 1 tbsp olive oil over medium heat. Add zucchini, yellow onion, cremini mushrooms, and carrot sticks. Season with 1/4 tsp sea salt and 1/4 tsp black pepper. Stir-fry 4-7 minutes until vegetables are browned and slightly undercooked.
- Finish Vegetables: Add 1 tbsp unsalted butter and 1 tbsp coconut aminos to the skillet. Stir fry 1-2 minutes until butter melts and vegetables are tender but still crisp.
- Serve: Plate the steak with fried rice and vegetables. Drizzle spicy mayo over the top and garnish with sliced green onions and sesame seeds as desired.
Notes
- Use a meat thermometer to ensure steak is cooked to your preferred doneness.
- Substitute cauliflower rice for white rice to reduce carbs and calories.
- Adjust spicy mayo amount according to your spice preference.
- For gluten-free version, ensure soy sauce or tamari is gluten-free or use coconut aminos.
- Optional garlic and ginger elevate flavor but can be omitted for simplicity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Keywords: Hibachi steak, Japanese steak, fried rice, vegetable stir fry, filet mignon, coconut aminos, spicy mayo
