Have you ever been to one of those Hibachi style restaurants, where they cook the food right in front of you and put on a little entertaining show? I love those, and I love the food even more. I always thought “yeah it would be nice to make that at home but I’m lacking the specialty equipment. You know, I don’t have a 4X6 foot cooking surface with a built in scrap receptacle and oversized vent hood.”
Well, as it turns out, you don’t really need one of those unless you’re cooking for like 15 and want to catch eggs in your chef’s hat.
This healthy Hibachi steak and veggies dinner is easy to make at home, and just as delicious. (And dare I say healthier than at a Japanese restaurant?)
This recipe was adapted from basil-albi.blogspot.com.
- 2 Tbsp coconut oil
- 1/4 cup unsalted butter divided
- 1 Tbsp bottled minced garlic
- 1 each onion thick sliced
- 2 each zucchini cut into thick matchsticks
- 2 each carrot cut into thick matchsticks
- 2 cups broccoli cut into florets
- 8 oz mushrooms quartered
- 4 stalks bok choy sliced; greens and whites separated
- 2 lbs sirloin steak thinly sliced
- 1 tsp kosher salt
- 1 tsp pepper
- 2 Tbsp Bragg Liquid Aminos
- 1 Tbsp lemon juice
- 4 each green onion sliced
- 1 Tbsp sesame seeds optional
- Add coconut oil and butter to a large skillet. Heat on high heat. Add onion and garlic. Cook 3 minutes. Add zucchini, carrots, broccoli, mushrooms, and whites of bok choy. Stir well and cook 8 minutes. Remove vegetables from skillet and keep warm.
- Sprinkle steaks with salt and pepper. Add butter to skillet. Add steaks to skillet and sear. Remove from skillet and dice steak. Add diced steak and vegetables back to skillet. Cook until steak has reached desired doneness, stirring frequently. Stir in bragg, lemon juice, green onions, and greens of bok choy. Stir and cook until bok choy is wilted.
- Serve over cooked brown rice or fried rice, if desired.