Low Sodium Hibachi Steak
Bring the sizzling flavors of your favorite Japanese steakhouse home with this Low Sodium Hibachi Steak recipe! Perfectly tender ribeye strips are marinated in a rich blend of low sodium soy sauce, garlic, and fresh ginger before being seared to golden perfection. Paired with vibrant sautéed vegetables like bell peppers, zucchini, carrots, and mushrooms, this dish strikes a beautiful balance between hearty and healthy. Unsalted butter ensures indulgent flavor without unnecessary sodium, while fresh lemon wedges add a bright, zesty finish. Ready in just 35 minutes, it’s a quick and flavorful meal that’s ideal for those watching their salt intake but unwilling to compromise on taste. Perfect for family dinners or entertaining, this homemade hibachi experience is sure to impress!
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 0.25 cup Low sodium soy sauce
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Vegetable oil
- 1 Bell pepper, sliced
- 1 Zucchini, sliced
- 1 Carrot, julienned
- 4 oz White mushrooms, sliced
- 2 Green onions, chopped
- 1 Lemon, cut into wedges
Instructions
Begin by preparing the steak. Slice the ribeye into thin strips, about half an inch thick, ensuring uniformity for even cooking.
In a bowl, combine the low sodium soy sauce, minced garlic, minced ginger, and freshly ground black pepper. Mix well.
Add the steak strips to the bowl with the marinade, mixing to coat all of the pieces. Let it marinate for 10 minutes.
While the steak is marinating, prepare the vegetables. Slice the bell pepper, zucchini, and carrot as described in the ingredients list, and slice the mushrooms as well. Set them aside.
Heat a large non-stick skillet or griddle over medium-high heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, add the marinated steak strips to the skillet. Cook for about 3 minutes on each side until the steak strips are browned and cooked to your liking. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell pepper, zucchini, carrot, and mushrooms.
Sauté the vegetables for about 5 minutes until they are tender but still crisp.
Reduce the heat to low, and add the unsalted butter to the skillet. Stir in the cooked steak strips and any juices that have accumulated.
Mix in the chopped green onions, allowing the flavors to meld gently together over low heat for an additional 2 minutes.
Serve the low-sodium hibachi steak hot, alongside lemon wedges for a zesty finish. Squeeze the lemon juice over the steak and vegetables just before dining for a fresh citrus accent.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 20.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 18.9 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 298 mg | 23% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3336 mg | 71% | |
*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.
