If you love the bold flavors and sizzling excitement of a Japanese steakhouse but want to enjoy it from the comfort of home, this Steak & Zucchini Hibachi recipe is the perfect solution. Juicy, tender steak paired with crisp-tender zucchini comes together in minutes, giving you that restaurant-style hibachi experience without the pricetag!

Ingredients:

• 1 pound New York strip, cut into bite sized pieces
• 2 tbsp Olive oil
• 1 tap sesame oil
• 8 oz mushrooms, sliced
• 1/2 white onion, sliced
• 1 zucchini, diced
• 2 Tbsp butter
• 4 cloves garlic, minced
• 1/4 C soy sauce
• Sesame seeds for garnish

Instructions:

I like to use my griddle grill for this but you can always use a pan as well!

Season the steak pieces with salt and pepper.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the steak and cook for 2-3 minutes per side until browned. Remove the pieces from the pan and set aside.

Add the remaining vegetable oil and 1 teaspoon sesame oil to the same pan. Add the sliced mushrooms and onions. Sauté for 4-5 minutes until softened.

Add the zucchini and cook for an additional 2-3 minutes.

Push the vegetables to the side of the pan. Melt 1 tablespoon of butter, then add the minced garlic. Sauté for 30 seconds until fragrant. Add the soy sauce to the pan with the vegetables.
Add the steak back into the pan.

Stir everything together and let the sauce simmer for 1-2 minutes until slightly thickened. Add the remaining 1 tablespoon butter and stir until melted.

Remove from heat and garnish with sesame seeds and sliced green onions.

Serve hot with fried rice and yum yum sauce on the side.

Steak & Zuchinni Hibachi

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If you love the bold flavors and sizzling excitement of a Japanese steakhouse but want to enjoy it from the comfort of home, this Steak & Zucchini Hibachi recipe is the perfect solution. Juicy, tender steak paired with crisp-tender zucchini comes together in minutes, giving you that restaurant-style hibachi experience without the pricetag!

Ingredients

• 1 pound New York strip, cut into bite sized pieces
• 2 tbsp Olive oil
• 1 tap sesame oil
• 8 oz mushrooms, sliced
• 1/2 white onion, sliced
• 1 zucchini, diced
• 2 Tbsp butter
• 4 cloves garlic, minced
• 1/4 C soy sauce
• Sesame seeds for garnish

Instructions

I like to use my griddle grill for this but you can always use a pan as well! Season the steak pieces with salt and pepper.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the steak and cook for 2-3 minutes per side until browned. Remove the pieces from the pan and set aside.
Add the remaining vegetable oil and 1 teaspoon sesame oil to the same pan. Add the sliced mushrooms and onions. Sauté for 4-5 minutes until softened. Add the zucchini and cook for an additional 2-3 minutes.
Push the vegetables to the side of the pan. Melt 1 tablespoon of butter, then add the minced garlic. Sauté for 30 seconds until fragrant. Add the soy sauce to the pan with the vegetables.
Add the steak back into the pan.

Stir everything together and let the sauce simmer for 1-2 minutes until slightly thickened. Add the remaining 1 tablespoon butter and stir until melted.

Remove from heat and garnish with sesame seeds and sliced green onions. Serve hot with fried rice and yum yum sauce on the side.