Hibachi Steak
Hibachi steak at home — hibachi steak with Brussels sprouts, steak and shrimp hibachi, hibachi fried rice, hibachi noodles and yum yum sauce for weeknights.
★ lunch
lunchHibachi steak with roasted Brussel sprouts
Keto friendly and so delicious! Also so easy to make!
Mona Nasser BeydounIngredients
- 1 IB Center Cut Sirloin Steak
- 6 cloves Garlic
- 1 Zucchini
- 1 cup Mushroom
- 1 Onion
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Soy Sauce
- 3 tbsp Butter
- 2 cup Brussels Sprouts
- 1 tsp Garlic chili sauce
Instructions
- 1Cut and season your Brussel sprouts with salt pepper and olive oil and put in the oven for 20-30 min on 450°. Chop your veggies and meat, cook on HIGH heat to keep ur veggies crunchy and to keep from the stewing and add all your ingredients
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Open in Pepper →Steakhouse Dinner Off Your Own Griddle
Hibachi steak is fast food in the best way: hot pan, garlic butter, soy, and cubes of sirloin that get a real crust in a couple of minutes. The sides cook in the same skillet, so dinner is one pan and about twenty minutes.
Cooks on Pepper reach for this collection when the family wants takeout but nobody wants to leave the house, or when there's a steak in the fridge and rice left over from last night.
Every recipe here is the full hibachi plate: hibachi steak with roasted Brussels sprouts, steak and shrimp hibachi at home, hibachi steak bowls, Blackstone hibachi with chicken thighs and chuck eye, hibachi fried rice, two takes on hibachi noodles, and the yum yum sauce that goes over all of it.
Quick Tips
- 1
Cut the steak evenly
Trim sirloin into 3/4-inch cubes so every piece cooks in the same 3 to 4 minutes and none of it goes gray.
- 2
Get the pan screaming hot
Heat the skillet or griddle 3 to 5 minutes over high before the oil goes in; steak dropped in a warm pan steams instead of searing.
- 3
Use cold rice
Fried rice needs rice chilled at least 4 hours, ideally overnight, so the grains fry separately instead of clumping.
- 4
Add garlic butter last
Stir in the garlic butter and sesame oil in the final 30 seconds so the garlic stays sweet and doesn't scorch.
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