Hibachi Vegetables and Steak with Fried Rice

I absolutely love hibachi vegetables and steak. I'm glad that if I have a craving for it, I can easily create it at home. Although, I do enjoy all of the fancy showmanship involved when dining out at japanese steakhouses.

Hibachi Vegetables and Steak

2 tablespoon vegetable oil
2 tablespoons butter
2-3 zucchinis, cut into strips
1-2 carrots, sliced
1-2 cups broccoli florets
1 onion, thick sliced and cut into smaller pieces
8 oz mushrooms, quartered
2 tablespoons soy sauce
1 tablespoon lemon juice

  • In a large pan over high heat, melt the oil and butter. Add the onion and cook for about 2 minutes. Add the rest of the vegetables and caramelize them. 
  • Add in the soy sauce and lemon juice.
  • Add in the scallions and garlic and cook for 2 minutes.

1-2 steaks {any cut you prefer}, fat removed
salt and pepper, to season the steak
2 tablespoons soy sauce
1 tablespoons lemon juice
2 tablespoons butter

  • Season the steak and cook in the same pan as the vegetables were cooked in. Sear on both sides and remove.
  • Cut each steak into bite sized pieces and add back to the pan, along with the soy sauce, lemon juice and butter and cook to the desired doneness.

Fried Rice

2 cups rice, cooked
1/8-1/4 cup carrots, small dice
1 egg
2-3 tablespoons soy sauce
1 tablespoon sesame seeds
salt and pepper, to taste
2 tablespoons butter

  • In a large pan over high heat, add the cooked rice and carrots and heat thoroughly.
  • To the side, cook 1-2 eggs making sure to scramble before adding them to the rice. Add the soy sauce, sesame seeds, salt, pepper and butter and stir until combined.
  • Add the scallions and garlic and cook the mixture for another 2-3 minutes.

I served this with the yum yum sauce.



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