Paleo Hibachi Steak
Elevate your weeknight dinner with this Paleo Hibachi Steak recipe—a vibrant, flavor-packed stir-fry that brings the sizzling excitement of Japanese hibachi straight to your kitchen! Centered around tender slices of marinated ribeye steak, this dish is infused with the savory richness of coconut aminos, sesame oil, fresh garlic, and grated ginger. A colorful medley of crisp vegetables, including bell peppers, zucchini, mushrooms, and carrots, adds texture and nutrition, while the quick cooking time ensures the perfect balance of tender steak and vibrant veggies in every bite. Naturally gluten-free and paleo-friendly, this one-pan wonder is ideal for anyone seeking a healthy, crowd-pleasing meal. Serve hot and finish with a sprinkling of sesame seeds or green onions for an irresistible restaurant-quality experience at home.
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Recipe Information
Ingredients
- 1 pound ribeye steak
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 3 units garlic cloves
- 1 inch piece fresh ginger
- 1 medium bell pepper
- 1 medium zucchini
- 1 medium onion
- 8 ounces mushrooms
- 1 medium carrot
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the vegetables: slice the bell pepper into thin strips, julienne the carrot, cut the zucchini into half-moons, slice the onion thinly, and clean and halve the mushrooms.
Next, peel and mince the garlic cloves. Peel and grate the fresh ginger.
Slice the ribeye steak thinly against the grain into bite-sized strips. Ensure the strips are even for quick and uniform cooking.
In a small bowl, mix together the coconut aminos and sesame oil to form a simple marinade.
Combine the steak strips with the marinade, minced garlic, and grated ginger in a bowl. Toss to coat evenly and let it sit while you prepare the pan.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the marinated steak to the hot skillet, making sure not to overcrowd the pan. Cook for about 2-3 minutes until the steak is browned and just cooked through. Remove the steak from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and cook for about 2 minutes until they start to soften.
Add the sliced bell pepper, julienned carrot, sliced zucchini, and halved mushrooms to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender yet still crisp.
Return the cooked steak to the skillet with the vegetables. Toss everything together and cook for an additional 1-2 minutes to allow the flavors to meld.
Season with salt and black pepper to taste, adjusting as needed.
Serve the Paleo Hibachi Steak hot, garnished with additional sesame seeds or chopped green onions if desired.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 5888 mg | 256% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 40.5 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3434 mg | 73% | |
*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.
