Gluten-Free Hibachi Steak
Elevate your dinner table with this irresistible Gluten-Free Hibachi Steak recipe that captures the sizzling magic of Japanese hibachi-style cooking—all without leaving your home. Made with tender, bite-sized sirloin steak marinated in gluten-free soy sauce and seared to perfection, this dish is paired with a medley of vibrant vegetables including zucchini, carrots, and mushrooms, all cooked to achieve that ideal tender-crisp texture. Infused with buttery garlic and smoky flavors, this quick and easy recipe comes together in just 35 minutes, making it perfect for busy weeknights or casual entertaining. Serve over a bed of fluffy white rice for a complete and satisfying meal that’s allergy-friendly yet full of flavor. Perfect for fans of Asian-inspired dishes, this gluten-free hibachi steak recipe promises to be a hit with the whole family!
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Recipe Information
Ingredients
- 1 pound Sirloin steak
- 0.25 cup Gluten-free soy sauce
- 2 tablespoons Vegetable oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic, minced
- 1 medium Zucchini, sliced
- 1 medium Carrot, julienned
- 1 small White onion, sliced
- 8 ounces Button mushrooms, sliced
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked white rice
Instructions
Begin by preparing the steak. Pat it dry with paper towels and cut it into bite-sized pieces.
In a large bowl, combine the bite-sized steak pieces with 2 tablespoons of gluten-free soy sauce, 1 tablespoon of vegetable oil, salt, and black pepper. Stir to coat the steak evenly, and let it marinate for at least 10 minutes.
While the steak marinates, prepare the vegetables by slicing the zucchini, julienning the carrot, slicing the onion, and slicing the mushrooms.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter to the skillet.
Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the marinated steak to the skillet in a single layer and cook, turning occasionally, for about 4-5 minutes or until the steak pieces are browned on the outside and cooked to your desired level of doneness. Remove the steak from the skillet and set it aside.
In the same skillet, add the zucchini, carrot, onion, and mushrooms. If needed, add a little more oil to the skillet. Sauté the vegetables for about 5-7 minutes or until they are tender-crisp.
Return the cooked steak to the skillet with the vegetables. Add the remaining 2 tablespoons of gluten-free soy sauce and toss everything together to combine and heat through.
Serve the hibachi steak and vegetables over reserved cooked white rice, and enjoy your delightful gluten-free hibachi meal!
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 7304 mg | 318% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.6 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 190 mg | 15% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3230 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
