Soy-Free Hibachi Steak
Elevate your dinner game with this flavorful Soy-Free Hibachi Steak recipe, a perfect blend of tender ribeye steak, vibrant veggies, and bold seasonings that bring traditional Japanese-style cooking to your home—all without soy! Marinated with a savory mix of garlic powder, onion powder, and balsamic vinegar, the seared steak cubes are paired with sautéed zucchini, carrots, and mushrooms, delivering a combination of textures and rich flavors. Gluten-free and allergy-friendly, this dish is garnished with toasted sesame seeds and fresh green onions for an irresistibly fresh finish. Ready in just 30 minutes, it’s ideal for busy weeknights or impressing guests with a restaurant-quality meal. Serve with a side of steamed rice and enjoy a healthy, homemade hibachi experience anytime!
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Recipe Information
Ingredients
- 1 pound Beef ribeye steak
- 1 medium Zucchini
- 1 medium Carrot
- 8 ounces Mushrooms
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Sesame seeds
- 2 stalks Green onions
Instructions
Begin by trimming excess fat from the ribeye steak and then slicing it into bite-sized cubes, about 1-inch each.
Wash and slice the zucchini and carrot into thin rounds. Clean and halve the mushrooms. Set all vegetables aside.
In a small bowl, mix garlic powder, onion powder, ground black pepper, and salt. Use this mixture to season the steak cubes evenly.
Heat a large skillet or flat griddle over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan and allow it to melt and spread out.
Once the pan is hot, add the steak cubes in a single layer. Sear the steak for 2-3 minutes on each side until browned but still tender inside. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and butter. Toss in the sliced zucchini, carrot, and mushrooms.
Sauté the vegetables for about 4-5 minutes until they begin to soften but retain some crunch. Drizzle the balsamic vinegar over the vegetables, mixing well to ensure even coating.
Once the vegetables are cooked, return the steak cubes to the skillet. Stir everything together for a minute to combine flavors.
Sprinkle sesame seeds over the hibachi steak and vegetables. Slice green onions and sprinkle them on top for garnish.
Serve the soy-free hibachi steak immediately, either on its own or with a side of rice.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 26.7 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 14.6 mg | 81% | |
| 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.
