I made this easy recipe for Hibachi Steak and Veggies for a lighter dinner on the flat top grill.
We’ve been making so much fried rice on our Blackstone griddle, I wanted something Hibachi-ish, but a little lower in carbs.
The veggies I picked are the same ones they serve at any Hibachi steakhouse.
You could make this dish with chicken instead of the steak…but I was definitely in the mood for a good steak dinner.
How to Make Hibachi Steak and Veggies
First is cutting the steak, which any cut will do.
These are two gorgeous strip steaks, about 1 1/2 pounds total.
Trim the fat and cut the steaks in inch size pieces.
Then toss the cubed steak with soy sauce, garlic and ginger.
Let the steak marinate for an hour if possible.
Next, slice the veggies, an onion and 2 zucchini, and as you can see, I got the mushrooms already sliced.
You can easily make this in a large skillet or wok, but since I am using my outdoor griddle, I put everything I need on a tray to carry easily in one trip.
Preheat the griddle or skillet to medium high heat and then add some sesame oil and the veggies.
Sesame oil will add a little extra flavor, but if you don’t have it, vegetable or any neutral oil will work.
Cook the veggies for 3 to 4 minutes and then add the steak.
At the same time that you add the steak, season the veggies with soy sauce, garlic, ginger, butter and sesame seeds.
Cook the steak and the veggies another 3 to 4 minutes, or until they are at your desired doneness 🙂
Serve Hibachi Steak and Veggies with yum yum sauce for dipping!
You can find store bought yum yum sauce, or make you own in this Hibachi Shrimp Fried Rice recipe.
If you like Hibachi Steak and Veggies, you might also like these griddle recipes…
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Hibachi Steak and Veggies
Hibachi Steak and Veggies is cooked on a hibachi griddle and tastes just like at the Japanese steakhouse, it's even served with yum yum sauce
- 1 1/2 pounds steak of choice (I used strip steaks)
- 2 Tbsps soy sauce
- 2 Tbsps garlic paste or minced garlic
- 2 Tbsps ginger paste or minced ginger
- 2 Tbsps sesame oil
- 8 oz mushrooms sliced
- 2 zucchini sliced
- 1 onion sliced
- 1 Tbsp butter
- 1/2 Tbsp sesame seeds
- 1/2 cup store bought yum yum sauce
Cut the steak into bite size pieces and place in a container or plastic bag. Add 1 Tbsp of the soy sauce, 1 Tbsp of the garlic, and 1 Tbsp of the ginger. Stir until evenly combined and marinate for an hour.
Preheat a hibachi griddle or large skillet to medium high. Add 1 Tbsp of the sesame oil and the mushrooms, zucchini, and onions. Cook 3 to 4 minutes, stirring a few times.
Add the remaining 1 Tbsp soy sauce, 1 Tbsp garlic, 1 Tbsp ginger, butter and sesame seeds to the veggies.
Move the veggies to one side of the griddle or skillet and add the remaining 1 Tbsp sesame oil and the steak on the other side. Continue cooking the veggies and steak for 3 to 4 more minutes, stirring and flipping throughout.
Serve the steak and veggies with yum yum sauce for dipping.