If you’re craving the flavors of a Japanese steakhouse, this One Pan Steak Hibachi Skillet is the perfect way to enjoy a hibachi dinner in your own kitchen. Using simple ingredients like steak, hibachi veggies, and rice, you’ll get that authentic taste without needing a hibachi grill or Blackstone griddle. This recipe is ideal for the whole family or any special occasion, and you can easily customize it by swapping the meat to fit your personal preference.
Why You’ll Love Steak Hibachi
- Quick & Easy: This recipe comes together in under 30 minutes, which is perfect for busy weeknights.
- Restaurant Quality: This easy recipe makes it possible to enjoy a hibachi steak dinner at home, featuring tender steak, fried rice and veggies.
- One Pan Meal: You can prepare this meal using one skillet which makes for an easy cleanup.
- Customizable: You can use sirloin steak, ribeye, or even filet mignon for this recipe. You can also customize the veggie selection as well.
Ingredients
- Beef Steak (sirloin, ribeye, filet are good options)
- Chilled Cooked White Rice
- Zucchini
- Yellow Onion
- Baby Bella Mushrooms
- Eggs
- Garlic Power
- Onion Powder
- Salt & Black Pepper
- Teriyaki Baste & Glaze Sauce
- Soy Sauce
- Vegetable Oil
- Butter
How To Make One Pan Steak Hibachi
In a large skillet over medium-high heat, heat the vegetable oil and butter. Once the butter has melted, add the diced zucchini, onion, and mushrooms. Sauté the hibachi vegetables for 5-7 minutes until they begin to soften.
Next, add the steak bites to the skillet and season with garlic powder, onion powder, and black pepper. As the steak cooks, stir occasionally, and once it’s nearly done, pour in the teriyaki sauce. Toss the vegetables and steak together, ensuring everything is coated in the rich sauce. Let the steak finish cooking, then push everything to one side of the skillet.
Crack two eggs into the skillet and scramble them. When the eggs are fully cooked, move them to the side. Add the hibachi rice and mix everything together. Drizzle soy sauce over the rice and fry it for 5-10 minutes until it reaches your desired texture.
Top with Yum Yum sauce, serve, and enjoy!
Tip and Tricks for The BEST Hibachi Dinner
- Use a Hot Pan: To get a good sear on the steak, make sure your pan is very hot before adding the steak bites.
- Cut Steak Evenly: Cut your steak into even bite sized pieces so that they will cook evenly.
- Don’t Overcrowd the Pan: Cook the cubed steak bites in batches if necessary to avoid overcrowding the pan, which can steam the steak instead of searing it.
- Chilled Rice: Using chilled rice is crucial in making good fried rice. Leftover rice or day old rice will render the best results.
How To Store Leftovers
- Refrigerate: Store any leftover steak and vegetables in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, warm in a skillet over medium heat until heated through. You can also reheat in the microwave, but the skillet method helps maintain the texture.
FAQ
- What different types of steak can I use? You can use ribeye steak, filet mignon, New York strip steak, or even cubed steak. Top sirloin is also a great option for this recipe.
- Can I make this on a Blackstone griddle? Absolutely! If you have a flat top grill or Blackstone griddle, you can follow the same steps to make this steak hibachi recipe.
- What’s the best oil to use? Avocado oil, vegetable oil, or olive oil all work well for high heat cooking. Just make sure you are using an oil with a high smoke point due to cooking at very high heat.
- What vegetables can I use for hibachi? Hibachi Restaurants typically use veggies include zucchini, onions, mushrooms, but you can also add carrots, broccoli, snap peas, or bell peppers depending on your personal preference.
- What is Yum Yum Sauce? Yum Yum sauce is a delicious dipping sauce that is creamy, tangy, and slightly sweet. You can typically find this in the sauce and condiments section of the grocery store.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
- 2 pounds beef steak cubed
- 3 cups chilled cooked rice
- 1 zucchini diced
- ½ yellow onion diced
- 6 baby bella mushrooms diced
- 2 eggs
- 1 teaspoon garlic power
- 1 teaspoon onion powder
- Salt & black pepper to taste
- ½ cup of Teriyaki Baste & Glaze sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 tablespoons butter
Instructions
- In a large skillet over medium-high heat add the vegetable oil and butter. Once the butter is melted, add the diced zucchini, onion and mushrooms. Allow the vegetables to sauté for 5-7 minutes until they start to soften.
- Add the steak to the skillet and season with garlic powder, onion powder and black pepper. Once the steak is almost done cooking, add the Teriyaki Baste & Glaze, combine the veggies and steak with the glaze. Allow the steak to finish cooking then move everything to one side of the skillet.
- Crack two eggs into the skillet, scramble them and once they are finished cooking scoot the to one side of the skillet. Next, add in the rice and combine everything together. Add soy sauce and allow the rice to fry for 5-10 minutes until desired texture.
- Top with Yum Yum sauce if desired, serve & enjoy!
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