Steak Hibachi Lunch Recipe

Prep and Season

Remove steak from the refrigerator 20–30 minutes before cooking to come to near room temperature. Pat dry with paper towels. Rub both sides with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder.

Cook

Heat a large heavy skillet or flat-top griddle over high heat until very hot (about 2–4 minutes). Add 1 tablespoon vegetable oil and 1 tablespoon butter and let the butter foam and oil shimmer. Place the steak on the hot surface and sear without moving for 2–3 minutes to develop a crust. Flip and sear the other side 2–3 minutes for medium-rare (adjust time ±1–2 minutes for thickness and desired doneness).

Rest and Finish

Transfer steak to a cutting board and rest 5 minutes. Squeeze lemon wedge over steak if desired, then slice thinly against the grain into bite-size strips for hibachi service.

Prep

Break up any clumps of cold rice with your hands or a fork so grains are separated. Whisk the egg in a small bowl.

Cook Vegetables and Egg

Heat a large skillet or flat-top griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. Add diced onion and carrot and sauté 2–3 minutes until slightly softened. Push vegetables to one side, add the whisked egg to the empty side, scramble quickly until just set, then mix with the vegetables.

Fry Rice

Increase heat to high. Add the rice to the pan, spreading it out; let it sit 30–60 seconds to get some contact and slight browning, then stir. Add 1.5 tablespoons soy sauce, 0.5 teaspoon sesame oil, 1/4 teaspoon salt and 1/4 teaspoon white pepper if using. Stir-fry 2–3 minutes until heated through and well combined. Fold in peas and cook another minute. Taste and adjust seasoning as needed.

Cook Vegetables

Preheat a separate skillet or griddle over high heat. Add 1 tablespoon vegetable oil and let it get hot. Add zucchini, mushrooms and onion wedges and spread in a single layer. Let them sear 1–2 minutes undisturbed to get color, then stir-fry another 2–3 minutes until tender-crisp.

Season

Add 1/2 tablespoon soy sauce, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and cook 30 seconds more. Remove from heat and keep warm.

Make Sauce

In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon mirin, 1/2 teaspoon minced garlic, 1/2 teaspoon grated ginger, 1/2 teaspoon sugar and 1/4 teaspoon sesame oil. Stir until sugar dissolves. Taste and adjust—add a little more mirin or a pinch more sugar for balance. Stir in 1 tablespoon thinly sliced green onion.

Serve

Serve sauce in a small ramekin alongside the steak and vegetables for dipping or drizzle sparingly over the sliced steak.

Divide fried rice, vegetable medley and sliced steak among plates (or serve family style). Garnish with remaining sliced green onion and lemon wedges on the side. Provide the hibachi sauce for dipping. Serve immediately while hot.