Whole30 Hibachi Steak
Elevate your dinner game with this flavorful and healthy Whole30 Hibachi Steak recipe, a satisfying dish that brings the magic of Japanese hibachi-style cooking straight to your kitchen. Tender sirloin steak is marinated in a savory blend of coconut aminos, rice vinegar, garlic, and ginger, making it both gluten-free and soy-free—a perfect choice for those following the Whole30 diet. Paired with a vibrant medley of stir-fried vegetables, including zucchini, mushrooms, onions, and carrots, this dish is rich in nutrients and bursting with umami flavor. Ready in just 35 minutes from prep to plate, this easy skillet recipe is perfect for a quick yet impressive dinner. Garnish with sesame seeds or green onions for that authentic finishing touch and serve immediately for a steakhouse-worthy meal that supports your dietary goals.
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Recipe Information
Ingredients
- 1 pound sirloin steak
- 0.25 cup coconut aminos
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup button mushrooms, sliced
- 1 medium zucchini, sliced into rounds
- 1 medium onion, sliced
- 1 medium carrot, julienned
Instructions
Begin by preparing the marinade: In a medium bowl, combine the coconut aminos, rice vinegar, minced garlic, grated ginger, sesame oil, sea salt, and black pepper. Stir well to ensure everything is mixed thoroughly.
Place the sirloin steak in a shallow dish or large ziplock bag. Pour the marinade over the steak, making sure it is completely coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
While the steak is marinating, prepare the vegetables. Slice the mushrooms and zucchini, and julienne the carrot. Thinly slice the onion.
After marinating, remove the steak from the refrigerator and let it sit at room temperature for 10 minutes.
In a large skillet or hibachi grill, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the steak and sear each side for 4-5 minutes, or until it reaches your preferred level of doneness.
Remove the steak from the skillet and let it rest for 5 minutes before slicing.
While the steak is resting, add the remaining 1 tablespoon of olive oil to the same skillet. Add the mushrooms, zucchini, onion, and carrot to the pan and stir-fry for 5-7 minutes, or until the vegetables are tender and slightly browned.
Slice the steak against the grain into thin strips and serve on a plate with the sautéed vegetables.
Garnish with additional sesame seeds or chopped green onions if desired, and serve immediately.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3940 mg | 171% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 28.1 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 179 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2820 mg | 60% | |
*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.
