DIY Hibachi Dinner -

I love going to Hibachi restaurants, but they’re so gosh darn expensive.

Hibachi is usually for special occasions or for an elevated date night. It’s definitely not a place you can frequent because of the price.

That’s why making your own hibachi dinner at home makes so much sense. I call it my DIY Hibachi Dinners.

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I had some leftover steak (the Costco 3-pack of Ribeyes gets me every time) so I put it to good use in making this DIY Hibachi Dinner. Along with the steak, I cooked up some zucchini, carrots and mushrooms and then served everything with a quick-and-dirty yum yum sauce and fried rice.

I’d give you my friend rice recipe but it turned into a DISASTER. I think my rice was too wet, because it was just gummy and gross. So, I guess look elsewhere for a friend rice recipe, or just serve this with steamed rice!

Other than my friend rice disaster, this DIY Hibachi Dinner was a wild success. The steak and veggies were so flavorful, and the yum yum sauce paired perfectly with everything.

Enjoy!

DIY Hibachi Dinner

Servings: 5-6
Time: 25 mins
Difficulty: Easy
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A quick at-home version of a Hibachi restaurant's dinner plate.

Ingredients

16 oz. ribeye, cut into bite-size pieces

2 tsp. garlic powder

1/2 cup teriyaki sauce

1 tsp. ground ginger

2 zucchini, cut into thick half-circles

4 carrots, sliced diagonally

4 cups baby portobello mushrooms, cleaned

1/2 cup mayonnaise

2 TBS. rice wine vinegar

1 TBS. tomato paste

1 tsp. sweet paprika

1 tsp. chili oil

2 TBS. sesame oil

Fried rice or steamed rice, for serving

Directions

Add steak chunks to a large bowl. Add ginger, garlic powder and 1/4 cup teriyaki sauce and toss until well coated. Refrigerate for a few hours.
Heat sesame oil in a large skillet or wok. Add steak, a little bit at a time, and sear until browned and crispy in some places, about 3 minutes per side. Remove to a plate and continue cooking steak in batches, reserving marinade at the bottom of the bowl.
After cooking the steak, add carrots to the wok/skillet. Stir in remaining teriyaki sauce. Cook, stirring frequently, for about 7-8 minutes.
Add mushrooms, zucchini, and reserved steak marinade to the wok. Cook until crisp-tender, about 4-5 minutes.
Meanwhile, make the yum yum sauce: in a small bowl, stir together the mayonnaise, tomato paste, vinegar, paprika and chili oil until well combined.
Serve hibachi steak and veggies with steamed or fried rice and yum yum sauce, for dipping.