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.
Servings 4 people
Ingredients
- 2 tablespoons canola oil
- 1 ½ pounds top round steak cut into bite-sized pieces
- 1 large carrot thinly sliced
- 1 zucchini thinly sliced
- 1 yellow squash thinly sliced
- ½ 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.
