Jump To Recipe // January 18, 2021 // 9 Comments »
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This Hibachi Steak Bites with Zucchini and Mushrooms is the perfect one-pan copycat meal. It’s gluten-free, soy-free, keto, paleo, whole30, and AIP.
Hibachi Steak Bites with Zucchini and Mushrooms
Hibachi restaurants have always been a favorite of mine! I worked at one in college, but my love began way before that. Hibachi fried rice, chicken, shrimp, steak… give me all of it. It seems like it’s hard to replicate, but it’s fairly straightforward to recreate these classics at home.
This hibachi steak bites with zucchini and mushrooms is a hibachi-style meal made in just one pan at home. No fancy equipment, no weird ingredients, just real food, and minimum effort. This recipe is paleo, whole30, and AIP-friendly.
The Ingredients for the Hibachi Steak Bites with Zucchini and Mushrooms
- Sirloin Steak. You can also use NY strip steak for this recipe.
- Zucchini & Mushrooms. Be sure to slice the zucchini into 1″ strips for that classic look!
- Coconut Aminos, Ghee & Lemon Juice. These are the simple and easy ingredients for the sauce.
- Slice the steak: Cut the steak into bite-sized pieces, removing any gristle, and season with salt and pepper. Set aside.
- Cook the vegetables: Using a large deep pan, heat the 2 tbsp of avocado oil over medium heat. Once the oil is hot, add the vegetables. Saute for 7-8 minutes or until the vegetables are tender and cooked to your liking. Add 1 tbsp of coconut aminos, 1 tbsp of ghee, 1 tsp of garlic powder, and half of the lemon juice and stir the vegatable to coat and season. Remove from the heat and set aside.
- Cook the steak: Using the same pan, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium. Add the remainder of the garlic powder, coconut aminos, ghee, and lemon juice and stir to coat.
- Combine: Add the vegetables back to the pan and stir to combine. Serve topped with sesame seeds.
What do you serve with this meal?
- Hibachi Noodles
- Cauliflower rice (or regular rice)
- A side salad with Japanese Restaurant Style Ginger Dressing
Can you make this recipe ahead of time?
You can! Simply store in glass in the fridge, reheat in a pan and enjoy.
Can you freeze this recipe?
Though I haven’t tried it myself, I assume it would work. Please let me know if you try it out!
You’ll also love…
- Homemade Hibachi Chicken
- Ground Beef Ramen Stir Fry
Hibachi Steak Bites with Zucchini and Mushrooms
- Author: Michelle
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Hibachi Steak Bites with Zucchini and Mushrooms is the perfect one-pan copycat meal. It’s gluten-free, soy-free, keto, paleo, whole30, and AIP.
Ingredients
Scale
- 1 lb sirloin steak
- 1 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 3–4 tbsp avocado oil
- 2 tbsp ghee, divided (omit for AIP)
- 2 tsp garlic powder, divided
- 3 tbsp coconut aminos, divided
- Juice of 1/4 lemon, divided
- 2 medium zucchinis, quartered and sliced into 1” pieces
- 1 1/2 cups mushrooms, sliced
- 2 tsp sesame seeds (omit for AIP)
Instructions
- Cut the steak into bite-sized pieces, removing any gristle, and season with salt and pepper. Set aside.
- Using a large deep pan, heat the 2 tbsp of avocado oil over medium heat. Once the oil is hot, add the vegetables. Saute for 7-8 minutes or until the vegetables are tender and cooked to your liking.
- Add 1 tbsp of coconut aminos, 1 tbsp of ghee, 1 tsp of garlic powder, and half of the lemon juice and stir the vegatable to coat and season. Remove from the heat and set aside.
- Using the same pan, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium. Add the remainder of the garlic powder, coconut aminos, ghee, and lemon juice and stir to coat.
- Add the vegetables back to the pan and stir to combine. Serve topped with sesame seeds.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 15
- Category: One Pot
- Method: Stove Top
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Fat: 14.7g
- Carbohydrates: 6.1g
- Fiber: 0.5g
- Protein: 26.5g
Main Dishes One pan Take out fake out
posted by Michelle on January 18, 2021
9 Comments / Leave a Comment »
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9 comments on “Hibachi Steak Bites with Zucchini and Mushrooms (Paleo, Whole30, Keto, AIP)”
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Sarah — January 22, 2021 @ 12:44 am Reply
We made this for dinner tonight. I served it over some rice noodles so I increased the sauce components a little and we added carrots and green onions. So delicious! My family asked it to become one of our regulars.
★★★★★
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kat — January 31, 2021 @ 7:02 am Reply
This was very easy and very yummy 🙂
Excellent as leftovers too!★★★★★
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Kathy — April 27, 2021 @ 1:26 pm Reply
I plan on making this today, but I have a question about the directions. In Step 3, are you adding the garlic powder, ghee, aminos, & lemon juice to the vegetable before you remove them from the pan or separately to the steak.
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Unbound Wellness — April 27, 2021 @ 3:56 pm Reply
Sorry about that Kathy, there was typo in the instructions which made it confusing! It’s fixed now. You add part of the seasonings to the vegetables in step 3 and then the rest to the steak after you brown it. Hope you enjoy it!
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Kathy — April 28, 2021 @ 1:03 am Reply
Thank you for clarifying the instructions. I made this tonight & served over your hibachi noodles. We loved it!! Thank you!
★★★★★
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Katie S — November 16, 2021 @ 1:37 am Reply
This is one of my top favorite whole 30 dinners ever!!
★★★★★
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Unbound Wellness — November 16, 2021 @ 2:48 am Reply
Yay, so glad!!
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Bren — March 8, 2023 @ 2:17 am Reply
You have been a God sent gift! I am starting my AIP journey. Your recipes have been fantastic! Truly family friendly. Thank you!
★★★★★
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Unbound Wellness — March 10, 2023 @ 3:37 pm Reply
Thank you!! Sending love on your AIP journey!
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