Hibachi Steak
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2 from 1 vote

Thirty-Minute Hibachi Steak with Vegetables

This do-it-yourself hibachi steak dinner is ready in under 30 minutes! Sirloin steak and tender vegetables are simmered in a rich Asian-inspired sauce. 
Course Main Courses
Cuisine Asian
Cook Time 30 minutes
Servings 4 people
Author Lisa B.

Ingredients

  • 2 tablespoons canola oil
  • 1 1/2 pounds top round steak cut into bite-sized pieces
  • 1 large carrot thinly sliced
  • 1 zucchini thinly sliced
  • 1 yellow squash thinly sliced
  • 1/2 cup sodium soy sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons chopped garlic
  • ½ teaspoon ginger
  • 1 teaspoon cornstarch
  • Sesame seeds for garnish
  • Hot cooked rice
  • Salt and pepper to taste

Instructions

  • Heat oil in a large skillet over medium high heat.
  • Generously season the meat with salt and pepper. Working in batches, add the meat to the hot skillet and brown on all sides but still a little red on the inside, about three minutes. Remove meat from pan and set aside.
  • Reduce heat to medium. Add carrot, zucchini, and squash to pan. Season with salt and pepper. Cover the skillet with a lid and cook until vegetables are crisp-tender, about five minutes.
  • Whisk together soy sauce, vinegar, garlic, ginger and cornstarch. Pour mixture over vegetables and simmer until the sauce begins to thicken, about 3-5 minutes.
  • Return meat and any accumulated juices to the pan. Stir to coat the meat with the sauce.
  • Sprinkle with sesame seeds, if desired. Serve over rice.