This Hibachi Steak Bites with Zucchini and Mushrooms is the perfect one-pan copycat meal. It’s gluten-free, soy-free, keto, paleo, whole30, and AIP.

hibachi steak bites and vegetables in skillet

Hibachi Steak Bites with Zucchini and Mushrooms

Hibachi restaurants have always been a favorite of mine! I worked at one in college, but my love began way before that. Hibachi fried rice, chicken, shrimp, steak… give me all of it. It seems like it’s hard to replicate, but it’s fairly straightforward to recreate these classics at home.

This hibachi steak bites with zucchini and mushrooms is a hibachi-style meal made in just one pan at home. No fancy equipment, no weird ingredients, just real food, and minimum effort. This recipe is paleo, whole30, and AIP-friendly.

The Ingredients for the Hibachi Steak Bites with Zucchini and Mushrooms

  • Sirloin Steak. You can also use NY strip steak for this recipe.
  • Zucchini & Mushrooms. Be sure to slice the zucchini into 1″ strips for that classic look!
  • Coconut Aminos, Ghee & Lemon Juice. These are the simple and easy ingredients for the sauce.

How to Make this Hibachi Steak Bites with Zucchini and Mushrooms

  • Slice the steak: Cut the steak into bite-sized pieces, removing any gristle, and season with salt and pepper. Set aside.
  • Cook the vegetables: Using a large deep pan, heat the 2 tbsp of avocado oil over medium heat. Once the oil is hot, add the vegetables. Saute for 7-8 minutes or until the vegetables are tender and cooked to your liking.  Add 1 tbsp of coconut aminos, 1 tbsp of ghee, 1 tsp of garlic powder, and half of the lemon juice and stir the vegatable to coat and season. Remove from the heat and set aside.
  • Cook the steak: Using the same pan, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium. Add the remainder of the garlic powder, coconut aminos, ghee, and lemon juice and stir to coat.
  • Combine: Add the vegetables back to the pan and stir to combine. Serve topped with sesame seeds.

hibachi steak with noodles

What do you serve with this meal? 

Can you make this recipe ahead of time? 

You can! Simply store in glass in the fridge, reheat in a pan and enjoy.

Can you freeze this recipe?

Though I haven’t tried it myself, I assume it would work. Please let me know if you try it out!

hibachi steak in a pan

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Hibachi Steak Bites with Zucchini and Mushrooms


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This Hibachi Steak Bites with Zucchini and Mushrooms is the perfect one-pan copycat meal. It’s gluten-free, soy-free, keto, paleo, whole30, and AIP.


Ingredients

Scale
  • 1 lb sirloin steak
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 34 tbsp avocado oil
  • 2 tbsp ghee, divided (omit for AIP)
  • 2 tsp garlic powder, divided
  • 3 tbsp coconut aminos, divided
  • Juice of 1/4 lemon, divided
  • 2 medium zucchinis, quartered and sliced into 1” pieces
  • 1 1/2 cups mushrooms, sliced
  • 2 tsp sesame seeds (omit for AIP)

Instructions

  1. Cut the steak into bite-sized pieces, removing any gristle, and season with salt and pepper. Set aside.
  2. Using a large deep pan, heat the 2 tbsp of avocado oil over medium heat. Once the oil is hot, add the vegetables. Saute for 7-8 minutes or until the vegetables are tender and cooked to your liking.
  3. Add 1 tbsp of coconut aminos, 1 tbsp of ghee, 1 tsp of garlic powder, and half of the lemon juice and stir the vegatable to coat and season. Remove from the heat and set aside.
  4. Using the same pan, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium. Add the remainder of the garlic powder, coconut aminos, ghee, and lemon juice and stir to coat.
  5. Add the vegetables back to the pan and stir to combine. Serve topped with sesame seeds.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: One Pot
  • Method: Stove Top

Nutrition

  • Serving Size: 1 serving
  • Calories: 265
  • Fat: 14.7g
  • Carbohydrates: 6.1g
  • Fiber: 0.5g
  • Protein: 26.5g