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The first time I tried hibachi steak at a Japanese steakhouse, I was completely hooked. Watching the chef flip those sizzling steak bites with garlic butter right in front of me? Magic. Now I make this 20-minute hibachi steak at home almost weekly—it’s that good! The secret is simple: tender sirloin pieces cooked hot and fast, tossed with zucchini in garlicky butter, then piled onto fried rice with soy sauce and sesame oil. And don’t even get me started on the yum-yum sauce—that creamy, tangy dip makes everything better. Trust me, once you try this, you’ll skip the restaurant bill forever!
Why You’ll Love This Hibachi Steak Recipe
This recipe has become my go-to weeknight winner for so many reasons:
- Lightning fast: Done in 20 minutes flat – faster than takeout!
- Restaurant magic at home: That sizzling garlic butter flavor without the fancy table grills
- Yum-yum sauce included: That creamy, slightly sweet dipping sauce makes everything better
- Super versatile: Swap in different veggies or proteins based on what’s in your fridge
- One-pan wonder: Minimal cleanup means more time enjoying your meal
Seriously, once you taste those buttery steak bites with the crispy-edged fried rice, you’ll be making this on repeat like I do!
Ingredients for Hibachi Steak
Here’s everything you’ll need to make this restaurant-worthy hibachi steak at home. I’ve listed them in the order you’ll use them, with some little tips I’ve picked up after making this countless times!
- 1 lb sirloin steak – Cut into juicy bite-sized pieces (about 1-inch cubes work perfectly)
- 2 tbsp garlic butter – The star flavor! I make mine with minced garlic softened into melted butter
- 1 zucchini – Sliced into half-moons about 1/4-inch thick so they cook fast
- 2 cups cooked white rice – Day-old rice fries up BEST (I always make extra rice the night before just for this!)
- 2 tbsp soy sauce – Regular or low-sodium both work great
- 1 tbsp vegetable oil – For that perfect steak sear
- 1 tsp sesame oil – Just a little adds amazing toasted flavor
- 1/4 cup yum-yum sauce – Essential for dipping (find my easy homemade version on Pinterest!)
- Salt and pepper – To taste, but go easy if using regular soy sauce
TIP: If you’ve got 10 extra minutes, toss the steak pieces with 1 tbsp soy sauce before cooking – it makes the flavors pop!
How to Make Hibachi Steak
Okay, let’s get that skillet sizzling! This might look like a restaurant-worthy dish, but trust me, it’s so simple to make. I’ll walk you through each step to hibachi perfection. Just grab your favorite large skillet or flat griddle pan (cast iron works great!) and let’s do this!
Preparing the Steak and Vegetables
First, get that pan HOT. Crank your burner to medium-high and let it heat for a good minute before adding anything. Toss in your vegetable oil – it should shimmer immediately when it’s ready. Now add those gorgeous steak cubes in a single layer. Listen for that satisfying sizzle!
Here’s my trick: resist stirring for the first 2 minutes. Let them get a beautiful brown crust – that’s where all the flavor lives. Flip them and give another 2 minutes. Now comes the magic…drop in that garlic butter and zucchini. The butter will melt into golden deliciousness, coating everything. Just 2 more minutes and your steak will be perfectly medium-rare and those zucchini slices will still have a tiny crunch.
Making the Hibachi Fried Rice
Okay, ready for the rice? Push your browned steak and zucchini to one side of the pan. In the empty space, add your day-old rice – it fries better because it’s slightly dried out. Drizzle the soy sauce and sesame oil right over the rice. Now the fun part – toss it all together with some quick spatula flicks!
Let everything mingle for about 2 minutes – you’ll see the rice start developing those lovely browned bits. Give one final mix to combine all ingredients, then serve immediately. That’s it – hibachi steak perfection in minutes! Don’t forget to drizzle everything with that addictive yum yum sauce. Trust me, your family will think you’re a kitchen wizard!
Tips for the Best Hibachi Steak
After making this recipe more times than I can count, here are my can’t-live-without hibachi steak secrets:
- Soy sauce marinade: Even just 10 minutes in soy sauce makes the steak explode with flavor (any longer and it gets too salty)
- Pan screaming hot: That initial sizzle when the steak hits the pan is CRUCIAL for getting those browned, crispy edges
- Don’t overcrowd: Cook in batches if needed – steak needs space to brown, not steam
- Butter timing! Add garlic butter at the end so it doesn’t burn – it should just coat everything in golden goodness
- Day-old rice: Fresh rice sticks together – leftover rice gives you those perfect separated fried rice grains
One last tip? Let the steak rest for a minute before digging in – those juices will blow your mind!
Serving Suggestions for Hibachi Steak
Oh my goodness, presentation makes ALL the difference with hibachi night at home! First things first – serve everything piping hot straight from the pan. That sizzle still happening when it hits the plate? That’s the good stuff. Here’s how I love to plate it up for maximum wow factor:
Scoop that gorgeous garlic butter steak and zucchini onto one side of the plate, then pile the fried rice right next to it. Don’t be shy with the yum-yum sauce—I either drizzle it dramatically over the top or serve it in little ramekins for dipping. Extra points if you sprinkle some toasted sesame seeds on top!
For sides, keep it simple but delicious. Steamed broccoli or snap peas add fresh crunch, while a small bowl of miso soup makes it feel like a real steakhouse experience. And if you’re feeling fancy? Quick-pickled ginger (the pink stuff!) adds that perfect tangy bite between rich bites of steak.
TIP: We sometimes make this into hibachi steak bowls – just mound everything over rice and let everyone mix their own perfect bite at the table. So fun for family dinners!
Storing and Reheating Hibachi Steak
Okay, confession time – I rarely have leftovers because my family inhales this dish! But if you’re lucky enough to have some, here’s how we keep it tasting amazing. Pile everything into an airtight container – I swear by glass ones – and stash it in the fridge for up to 3 days. That garlic butter flavor actually gets better overnight!
When you’re ready for round two, skip the microwave (trust me!). Instead, reheat in a skillet over medium with just a splash of water or broth. Stir it around until everything’s warmed through and those edges get crisp again. The rice gets its texture back, and the steak stays juicy. Pro tip: add a tiny pat of fresh butter at the end for that just-cooked taste all over again!
Hibachi Steak FAQ
I get asked these questions ALL the time – here are the answers straight from my hibachi-stained recipe notebook:
Can I use a different cut of steak?
Absolutely! While sirloin is my go-to for balanced flavor and tenderness, flank steak works great too (slice it super thin against the grain). Ribeye is pricier but oh-so-indulgent with all that marbling. The key? Cut whatever you use into small, even pieces so they cook quickly and stay juicy.
How do I make homemade yum-yum sauce?
It’s easier than you think! My simple blender version uses mayo, ketchup, rice vinegar, garlic powder, and a tiny bit of sugar. Find my exact measurements on Pinterest – it comes together in literally 2 minutes. Pro tip: let it chill for 30 minutes to let the flavors really marry.
Can I add other vegetables?
Totally – this is where hibachi shines! Mushrooms caramelize beautifully, onions get sweet and tender, and bell peppers add color. Just remember: slice everything thin and add delicate veggies (like bean sprouts) at the last minute. Frozen veggies work in a pinch too – no shame in that game!
Is there a substitute for sesame oil?
If you’re out, regular oil works – but you’ll miss that toasty flavor. Try browning a little butter extra (careful not to burn!) or adding a sprinkle of toasted sesame seeds at the end. Once you try the real deal though, you’ll never skip it again – that tiny bottle lasts forever!
Nutritional Information for Hibachi Steak
Just a heads up – nutritional info can vary based on the exact ingredients and brands you use. While this hibachi steak is packed with protein and veggies, I don’t provide specific numbers since everyone’s portions and tweaks are different. If you’re watching certain nutrients closely, definitely check your own ingredient labels!
PrintHibachi Steak with Garlic Butter and Fried Rice
Recreate Japanese steakhouse magic at home with this quick and flavorful hibachi steak recipe. Enjoy tender sirloin, zucchini, and fried rice in just 20 minutes, complete with yum-yum sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Japanese
- Diet: Low Lactose
Ingredients
- 1 lb sirloin steak, cut into bite-sized pieces
- 2 tbsp garlic butter
- 1 zucchini, sliced
- 2 cups cooked white rice
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1/4 cup yum-yum sauce
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or griddle over medium-high heat.
- Add steak pieces and cook for 2-3 minutes per side until browned.
- Stir in garlic butter and zucchini, cooking for another 2 minutes.
- Push steak and zucchini to one side of the skillet. Add cooked rice to the empty space.
- Drizzle soy sauce and sesame oil over the rice. Stir-fry for 2 minutes.
- Mix everything together and cook for another minute.
- Serve hot with yum-yum sauce on the side.
Notes
- For extra flavor, marinate the steak in soy sauce for 10 minutes before cooking.
- Use day-old rice for the best fried rice texture.
- Find more recipes and cooking tips on our Pinterest account.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg