Steak Hibachi

I might not know how to do a fancy knife trick show or catch a spinning egg in my pocket, but I can show you how to make a restaurant worthy Steak Hibachi meal!

Ingredients

  • 6-10 white button mushrooms, quartered
  • 1 zucchini, cut into large chunks
  • 1/2 head broccoli, cut into florets
  • 1/2 medium onion, cut into large slices
  • 1-1 1/2 lb ribeye or filet steak, cut into bite-sized pieces
  • 1 egg
  • 1/3 cup lite soy sauce
  • 0.74 oz fried rice seasoning packet
    10.6 oz microwave long grain rice, cooked
  • 1-2 tbsp ghee
  • Recipe

    Heat the griddle or grill pan on medium-high heat. Spray with non-stick ghee and add the chopped vegetables. Add 1/2 tbsp ghee and sprinkle to taste with fried rice seasoning and soy sauce. Sauté until tender, about 5-8 minutes. Scoot the vegetables to the side, and add a tbsp ghee in an open space. Spread out the cooked rice and season with fried rice seasoning and soy sauce to taste. Allow the rice to cook for 2-3 minutes before stirring. In another open area, add 1/2 tbsp of ghee and the cubed steak in one layer. Season to taste with salt, pepper, and soy sauce. Allow steak to sear 2 minutes then flip. Cook to preferred doneness. Once the rice has toasted to your preference, make a well in the center. Spray inside the well with ghee and crack an egg in the middle. Scramble the egg and once it’s nearly set, mix with the rice. Plate and enjoy!

    Approximate Nutrition Information for 1/3 of everything: 795 calories, 55g fat, 32g carbs, 43g protein

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    I might not know how to do a fancy knife trick show or catch a spinning egg in my pocket, but I can show you how to make a restaurant worthy Steak Hibachi meal!