Low Carb Hibachi Steak
Savor the flavors of your favorite Japanese steakhouse from the comfort of your own kitchen with this Low Carb Hibachi Steak recipe! Featuring tender cubes of marinated sirloin steak, stir-fried to perfection with vibrant zucchini, mushrooms, and carrots, this dish delivers a symphony of savory, umami-rich flavors. The marinade—made with soy sauce, sesame oil, garlic, and ginger—infuses the steak with an irresistible tang, while a finishing touch of sesame seeds and green onions adds texture and freshness. Ready in just 35 minutes, this low-carb, high-protein meal makes for an ideal quick dinner that is both satisfying and healthy. Perfect for those following a keto-friendly or low-carb lifestyle, this one-pan dish simplifies cleanup without sacrificing big, bold flavors. Serve it sizzling hot for an authentic hibachi experience at your own table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Sirloin Steak
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Zucchini, sliced into half moons
- 1 cup Mushrooms, sliced
- 1 medium Carrot, julienned
- 1 tablespoon Butter
- 1 teaspoon Sesame Seeds
- 2 tablespoons Green Onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Begin by preparing the steak: Trim any excess fat from the sirloin steak and cut it into 1-inch cubes.
In a bowl, mix together soy sauce, sesame oil, minced garlic, and grated ginger to create a marinade.
Add the cubed steak to the marinade, mix well to ensure all pieces are coated, and set aside to marinate for at least 10 minutes while you prepare the vegetables.
Prepare the vegetables by slicing the zucchini into half moons, slicing the mushrooms, and julienning the carrot.
Heat a large skillet or hibachi grill over medium-high heat and add the tablespoon of butter.
Once the butter is melted and sizzling, add the marinated steak cubes to the skillet, spreading them out in a single layer. Cook for about 3-4 minutes, stirring occasionally, until they are browned on all sides and cooked to your desired level (about medium-rare is typical for hibachi).
Remove the steak from the skillet and set aside, leaving the juices in the pan.
In the same skillet, add the sliced zucchini, carrots, and mushrooms. Stir fry the vegetables for about 5-7 minutes, or until they are tender yet still slightly crisp.
Return the cooked steak to the skillet with the vegetables. Sprinkle in the sesame seeds and sliced green onions, then season with salt and black pepper.
Toss everything together for an additional 1-2 minutes to combine the flavors.
Serve the Low Carb Hibachi Steak hot, garnished with a sprinkle of additional sesame seeds and green onions, if desired.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.9 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 160 mg | 12% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2732 mg | 58% | |
*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.
