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Hibachi Steak Bites with Zucchini and Mushrooms

  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


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.


  • 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)


  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.


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

  • Prep Time: 10
  • Cook Time: 15
  • Category: One Pot
  • Method: Stove Top


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