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GET IT NOWMy Hibachi Steak Recipe Is A Flavorful One-Pan Meal
I based this hibachi steak on my hibachi chicken recipe after some of you asked me about making with steak. I tried just swapping the chicken for steak, but found that a key change made it so much better. Now I sear the hibachi beef and vegetables on their own before adding the sauce ingredients, which gives them a better sear and nicer browning. Here are the other reasons this meal is always a hit with my family:
- Juicy, tender bites of steak – Many of you know I’m obsessed with cooking steak perfectly, but this hibachi steak is next-level juicy and tender. It’s partly nailing the timing, but I found that the sauce made all the difference compared to my regular steak bites.
- Tastes just like our favorite Japanese steakhouse – In addition to the amazing steak, I’ve included my favorite buttery fried rice and savory veggies, all with that signature hibachi flavor. It gave me the full experience without leaving home.
- 30 minute one-pan meal – I admit I hit this timing only if I work fast, but it’s doable! And even if it takes a few minutes longer, it’s still much faster than waiting for takeout or going out to eat. Plus, I love that I only have one pan to wash.
- You don’t need a marinade – Don’t get me wrong, I love a good steak marinade, but I wanted to be able to make this hibachi steak recipe without planning ahead. My flavorful sauce and a couple simple spices leave the beef super flavorful without the need to marinate in advance.
This hibachi steak dish feels fun and a little fancy, but still easy enough for a Wednesday night. We usually eat it all by itself, but a couple weeks ago we enjoyed it with my ginger dressing over greens to start. Make it with me!
The Best Steak For Hibachi
I think filet mignon makes the best hibachi beef! Not only does it happen to be my favorite cut, it’s what most hibachi steakhouses I’ve visited use.
This time of year, sometimes I get a whole beef tenderloin instead and split it between this hibachi steak recipe one day and shish kabobs another day — this usually costs less than individual steaks.
Sirloin steak (or even petite sirloin) is a great option if you need something more affordable. I usually recommend lean, tender cuts for this quick, high-heat cooking method, but you can choose NY strip steak or ribeye if you like more marbling.
Pictured here are the ingredients I use to cook hibachi steak. The garlic powder and ginger are optional. I’m listing alternatives I’ve tried for the other ingredients below!
Other Ingredients & Substitutions
Here I explain the best ingredients for my hibachi steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
Fried Rice:
My fried rice recipe pairs perfectly with this hibachi steak, and I included it here because it cooks in the same pan. You’ll need:
- Cooked White Rice – I like using jasmine or basmati because they fry up nicely without getting clumpy. Cauliflower rice works too, if you want a lighter option, or check out my cauliflower fried rice recipe.
- Frozen Vegetables, Egg, & Garlic – For classic fried rice vibes. I grabbed a frozen peas and carrots mix to keep it easy. I’ve used fresh before but didn’t notice much difference, so it’s not worth the effort.
- Coconut Aminos & Butter – I chose this combo for all the umami, a hint of sweetness, and a buttery finish. I use it for the steak, veggies, and rice. Low sodium soy sauce or tamari works instead of aminos, it’s just not something I keep in my house.
- Oils – I use olive oil for cooking and toasted sesame oil (optional) for flavoring at the end. Feel free to use avocado oil in place of olive oil. I don’t recommend cooking with sesame oil, because it burns at the high heat that this recipe needs.
Hibachi Veggies:
My go-to blend is a combination of zucchini, yellow onions, cremini mushrooms, and carrots.
This is a great opportunity to clean out your fridge with any veggies you’ve got! I’ve also cooked this hibachi steak dinner with yellow squash, broccoli, sugar snap peas, shiitake mushrooms, and other onion colors (like red or white).
I use coconut aminos, butter, olive oil, salt, and pepper to cook and flavor the veggies. I was determined to use the same ingredients as the rice and steak, which makes this recipe so much easier!
How To Make Hibachi Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Cook The Steak:
- Season the steaks. Cut them into 1-inch pieces and pat dry with a paper towel. Toss them in a bowl with salt, pepper, and any extra seasonings you’re using.
- Sear the outside. Heat oil in a cast iron skillet and sear the steak in a single layer, until browned on all sides. I am for it to be almost done, but not quite, so it doesn’t overcook at the next step.
- Add the butter and coconut aminos. Cook a little longer, until the hibachi steak is done to your liking. Transfer to a plate, cover to keep warm, and wipe out the pan for the rice.
Make The Fried Rice:
- Cook the veggies and egg. Sauté the peas and carrots until they soften a bit. Add garlic (if you have it), then push the veggies to the side and scramble the egg in the middle.
- Stir in the cooked rice, butter, and coconut aminos. Cook until everything’s hot and combined. Add sesame oil at the end if you’re using it. Transfer to a bowl, cover, and wipe the skillet again.
Cook The Veggies:
- Start the veggies. Add a little more oil and toss in the zucchini, onions, mushrooms, and carrots. Season with salt and pepper, then stir fry until they start to brown and soften.
- Add the butter and coconut aminos. Cook a bit longer until the veggies are tender and absorb any extra moisture.
Bring It All Together:
Arrange the hibachi steak, rice, and veggies on a plate. I always sprinkle mine with green onions and sesame seeds. You can also serve it with yum yum sauce, but I prefer my faster, easier 5-minute spicy mayo for dipping (or drizzling on top, like I did below).
My Texture Tips & Cooking Shortcuts
- Cut the steak and veggies into uniform pieces. They won’t cook evenly if they’re all different sizes. I also consider the hardness of different vegetables. For example, I find carrots work best as thinner sticks, because they take longer to cook than the softer zucchini.
- Tongs are the easiest way to mix the hibachi beef and spices. No getting your hands dirty, and I find them so much faster than using a spoon or spatula.
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- Cast iron gives me the best sear. This is the skillet I use, because it holds heat really well and is large enough to keep everything from spilling out.
- Preheat your pan and oil well, especially for the steak step. This is key to get a nice sear! It’s true for the veggies too (except we want medium heat there), but by then my pan is usually hot enough anyway from cooking the hibachi steak and fried rice.
- Be careful not to overcook the steak — meat thermometer like this really helps. The time can vary depending on the exact size of your steak pieces. I’ve found even a difference of 1/4 inch makes a difference, so the timing is a bit different every time I make this. To prevent overcooking, I pull the steak off the heat a few degrees before it reaches the final temp, and let it rest while I make the rice and veggies.
- I often split the batch for how my family members like their steak. Two of us like medium rare (130-135 degrees F) and two like medium (130-135 degrees F). I can easily do both with this hibachi steak recipe, just remove half from the pan a little earlier!
- Adjust the heat if needed. For both the steak and vegetables, you want it high enough for browning, but not so high that they burn by the time they cook through. I usually start the steak at medium-high and the vegetables at medium, but sometimes need to adjust up or down.
- Cold, leftover rice gives you the best fried rice texture. Fresh rice can get clumpy, so I always make mine the day before or use pre-cooked rice if I’m in a rush.
- How can I make this hibachi steak dinner faster? I love the easy cleanup of cooking everything in one pan, but when I’m in a rush to get dinner on the table, I cook the various components in 3 separate pans instead. This goes much faster, but can be challenging to cook 3 things at once!
Hibachi Steak
My hibachi steak recipe is a fast, one-pan dinner with juicy beef, fried rice, and veggies. It's like a restaurant, but so easy at home!
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Ingredients
Tap underlined ingredients to see the ones I use.
Steak:
Fried Rice:
Hibachi Vegetables:
Optional, For Serving:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Steak:
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Pat the steak pieces dry with paper towels. Place them in a large bowl and season with salt, pepper, garlic powder, and ground ginger (if using).
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Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 3-4 minutes, turning occasionally, until browned on all sides. You want the steak almost cooked to your liking, but a little less.
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Add butter and coconut aminos to the pan. Stir and continue cooking until the butter melts and the steak is done to your liking. It should take 1-2 minutes for rare, 2-3 minutes for medium rare, 3-4 minutes for medium, 4-5 minutes for medium well, or 5-6 minutes for well done.
For best results, use a meat thermometer to check – 120–125 degrees F (49–52 degrees C) for rare, 130–135 degrees F (54–57 degrees C) for medium rare, 140–145 degrees F (60–63 degrees C) for medium, 150–155 degrees F (66–68 degrees C) for medium well, or 160–165 degrees F (71–74 degrees C) for well done.
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Transfer the hibachi steak to a bowl or plate, and cover with foil to rest and keep warm. Wipe down the skillet to use for the fried rice.
Rice:
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In the same skillet, heat 1 tablespoon of olive oil over medium-high heat again. Add the frozen peas and carrots. Saute for about 3 minutes, until soft.
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Add the minced garlic, if using. Saute for about 30 seconds, until fragrant.
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Push the vegetables to the side of the pan. Crack the egg into the middle of the skillet and scramble for about 2 minutes, until fully cooked.
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Add the cooked rice (or cauliflower rice), butter, and coconut aminos or soy sauce. Cook the fried rice for 3-5 minutes, until warm. Stir in the toasted sesame oil, if using.
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Transfer the rice to a bowl and cover to keep warm. Wipe down the skillet to use for the vegetables.
Vegetables:
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In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini, onions, mushrooms, and carrots. Season with salt and pepper. Stir fry for 4-7 minutes, until the vegetables are browned and just slightly undercooked.
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Add the butter and coconut aminos. Stir fry for 1-2 minutes, until the butter melts and the vegetables are tender
For Serving:
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Drizzle with spicy mayo, green onions and sesame seeds if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 pound hibachi steak + 1/2 cup fried rice + 1 cup vegetables
- Tips: Check out my recipe tips above to help your hibachi steak and vegetables cook evenly, get the perfect sear, and a few of my shortcuts to make this recipe easier.
- Storage: Leftovers stay good for up to 3-5 days in the fridge. I find they last longer when I keep the hibachi beef, veggies, and rice in separate airtight containers, but sometimes I put them all together for meal prep lunches.
- Reheat: Toss everything back in a hot skillet for the best texture, but the microwave works fine if you’re in a hurry.
- Freeze: You can freeze the steak, rice, and veggies (just skip the spicy mayo) for up to 3 months. I like to portion them out for easy grab-and-go meals later.
- Note on nutrition info: I did not include the optional ingredients. If you add toasted sesame oil, garlic powder, ginger, green onions, sesame seeds, and/or spicy mayo, the numbers will go up slightly, but not by a lot.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Hibachi Steak
8 Comments
SueW
0Deeee-lish!! Even the hubby liked it and he usually turns his nose up to vegetables that aren’t deep fried.
Making the rice and doing all my chopping earlier in the day made cook time faster. Using 1 pan made the process rather putzy. I will definitely make it again, but I will either use multiple pans or prepare it on my outdoor griddle.
Maya | Wholesome Yum
0I’m so glad you liked it, Sue! One pan was intended for easy cleanup, but yes, you can use 3 pans next time and I mentioned this in my tips as an option.
Patti
0Very, very good
Wholesome Yum D
0So glad you enjoyed it, Patti! Thanks for giving it a try.
Rosalie
0Absolutely loved this! We just got home from vacation and I wanted a restaurant quality dinner to ease us through the let down, and this was so perfect! I only made several adjustments: instead of the coconut aminos or soy sauce I used dark soy sauce which is wonderfully rich and makes an amazing clinging sauce. I used all the optionals. I made my spicy mayo super spicy and tangy with extra lime. I left out the peas and carrots from the fried rice opting for extra egg. I definitely saved this recipe in my recipe app.
Wholesome Yum D
0Rosalie, that sounds like the best way to come home from vacation! I’m so happy it gave you that restaurant-quality meal feeling right at home!
james
0Awesome and delicious!
Wholesome Yum D
0Thanks, James! I’m so glad you thought so!