Keto Hibachi Steak
Transform your dinner table into a teppanyaki experience with this mouthwatering Keto Hibachi Steak recipe, a low-carb delight that's as simple as it is flavorful. Featuring tender, perfectly seared ribeye steak accompanied by a medley of sautéed zucchini and mushrooms, this dish captures the bold, savory taste of Japanese hibachi cooking right at home. Infused with aromatic garlic, fresh ginger, and the umami depth of soy sauce, it's quickly prepared in under 30 minutes. A drizzle of sesame oil and a final garnish of green onions elevate this restaurant-quality meal, perfect for two, while keeping it keto-friendly and nutrient-packed. Ideal for weeknight dinners or an impressive low-carb date night, this quick and satisfying recipe brings vibrant flavors to your table without breaking your dietary goals.
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Recipe Information
Ingredients
- 1 lb ribeye steak
- 1 medium zucchini
- 8 oz mushrooms
- 3 tbsp soy sauce
- 2 tbsp unsalted butter
- 1 tbsp sesame oil
- 2 minced garlic cloves
- 1 tsp ginger
- 0.5 tsp sea salt
- 0.5 tsp black pepper
- 2 for garnish green onions
Instructions
Begin by preparing the vegetables. Slice the zucchini into thin rounds and slice the mushrooms. Set aside.
Pat the ribeye steak dry with paper towels to ensure a good sear, then season generously with sea salt and black pepper on both sides.
Heat a large skillet or hibachi-style grill over medium-high heat. Add 1 tablespoon of sesame oil and 1 tablespoon of unsalted butter to the pan.
Once the butter has melted and the pan is hot, add the steak. Cook for about 3-4 minutes on each side for medium-rare, adjusting the time according to your preferred doneness.
Remove the steak from the pan and let it rest, loosely covered with foil, for about 5 minutes.
While the steak is resting, lower the heat to medium and add the remaining tablespoon of butter to the same pan. Add the minced garlic and ginger, sautéing for 30 seconds until fragrant.
Stir in the sliced zucchini and mushrooms, cooking for about 5-7 minutes, or until the vegetables are tender but still crisp.
Add the soy sauce to the vegetables, stirring well to coat them evenly, and cook for an additional 1-2 minutes.
Slice the steak thinly against the grain.
Serve the steak over the sautéed vegetables and garnish with chopped green onions.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 6749 mg | 293% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 19.6 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 127 mg | 10% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2977 mg | 63% | |
*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.
