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Hibachi Steak and Veggies

Hibachi Steak and Veggies

Author: Heidi Boortz
Servings : 4

Ingredients

  • 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

Instructions

  • 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.