High Protein Hibachi Steak
Transform your dining table into a Japanese steakhouse with this High Protein Hibachi Steak recipe—packed with bold flavors, vibrant vegetables, and tender sirloin steak. Perfect for meal prepping or impressing guests, this quick and easy dish combines a savory soy, garlic, and ginger marinade with a sizzling stir-fry of zucchini, mushrooms, and green onions. Cooked to perfection on a hot skillet or griddle, the steak bites deliver a rich umami punch while the veggies add a delightful crunch. Served over fluffy white rice, this high-protein meal is both satisfying and nutrient-dense. Ready in just 35 minutes, it's ideal for busy weeknights or treating yourself to a guilt-free indulgence!
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Recipe Information
Ingredients
- 500 grams Sirloin steak
- 60 ml Soy sauce
- 2 pieces Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Sesame oil
- 1 tablespoon Vegetable oil
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 tablespoon Brown sugar
- 2 stalks Green onions
- 150 grams Mushrooms
- 1 medium Zucchini
- 2 cups Cooked white rice
Instructions
Start by preparing the steak: Trim any excess fat from the sirloin steak and pat it dry with paper towels. Cut the steak into bite-sized cubes, approximately 1-inch each.
In a medium bowl, combine soy sauce, minced garlic, grated ginger, sesame oil, black pepper, salt, and brown sugar. Mix well to create the marinade.
Add the cubed steak to the marinade, stirring to ensure all pieces are well-coated. Allow it to marinate for at least 15 minutes while preparing the other ingredients.
Slice the green onions into thin rounds, keeping the white and green parts separate. Clean the mushrooms and slice them into halves or quarters depending on their size. Cut the zucchini into quarter-inch thick rounds.
Heat a large skillet or hibachi griddle over high heat. Add the vegetable oil and swirl to coat the surface evenly.
Once the oil is shimmering, add the marinated steak pieces in a single layer. Cook for 2 to 3 minutes on each side until they are seared and cooked to your desired doneness. Remove the steak from the skillet and set aside.
In the same skillet, add the mushrooms, zucchini, and white parts of the green onions. Stir-fry for about 5 minutes until the vegetables are tender but still maintain a slight crunch.
Return the steak to the skillet to combine it with the vegetables. Toss everything together for an additional 1 to 2 minutes to ensure the steak is heated through.
Serve the hibachi steak and vegetables immediately over cooked white rice, garnished with the green parts of the sliced green onions.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 8214 mg | 357% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 27.3 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 216 mg | 17% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3164 mg | 67% | |
*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.
