Japanese Steakhouse Hibachi Chicken & Steak with Veggies
This Hibachi Style recipe feeds many and is done without a flat-top!
Another really great Hibachi recipe - I particularly love the amount of zucchini in this one. I could eat the Hibachi veggies alone for every meal for the rest of my life! This recipe, however, also includes the amazing Hibachi sauce and that is everything in my book.
What you need:
For Hibachi Sauce:
16 oz. mayo
1 Tbsp. granulated sugar
1/4 tsp. salt
1/4 tsp. garlic powder
1 tsp. ketchup
1/4 tsp. Tabasco or other hot sauce
1 tsp. ground mustard
1 tsp. paprika
3/4 tsp. ground pepper
2 Tbsp. water
For Chicken, Steak, & Veggies:
1 pkg. chicken tenderloins
1 large steak
2 large white onions
4 large green zucchini
Vegetable oil
Salt and pepper, to taste
Soy sauce
1 stick butter, divided
Lemon juice
2 cups rice, uncooked
1 cup grated carrots
1 cup frozen peas
1/2 cup diced onion
2 large eggs
Directions:
Mix hibachi sauce ingredients together and chill until serving time.
Cube meat and zucchini and dice onions. Heat 1 Tbsp. oil each in two skillets.
To one skillet {for meat}, melt 1 Tbsp. butter. Then add 1 Tbsp. soy sauce and meat. I did mine in batches so I needed add’l butter and soy sauce.
Season with salt and pepper to taste. Remember soy sauce is salty, so light on the salt.
In another skillet {for veggies}, melt 1 Tbsp. butter. Then add 2 Tbsp. soy sauce and vegetables. Season with salt and pepper to taste. You may need to do the veggies in batches, which is what I did.
Saute both meat and veggies for around 7 to 8 minutes or until meat is cooked to desired doneness for steak and cooked through for chicken and veggies are softened.
When the meat is nearly done, add 1 Tbsp. butter, 1 Tbsp. soy sauce, and a squirt of lemon juice to it.
While meat and veggies are cooking, prepare rice according to directions. I'm a big fan of using Minute rice. Fast and easy! After meat is done cooking, remove and set aside.
Melt 2 Tbsp. butter in skillet and add cooked rice, carrots, peas, and onion. Fry over medium-high heat.
Add desired amount of soy sauce and season with salt and pepper to taste. Scoot rice over and add 2 eggs, scramble. I sometimes will add an additional 1 Tbsp. of butter to prevent sticking.
Serve rice topped with veggies and meat. Serve with hibachi sauce!
Recipe from Food.com member calleyfornia
Originally posted on Fantastical Sharing of Recipes on March 17, 2012