This do-it-yourself hibachi steak dinner is ready in under 30 minutes! Sirloin steak and tender vegetables are simmered in a rich Asian-inspired sauce.
I love a good hibachi dinner, but dining out can mean long waits, high prices, and impatient kids. Making hibachi at home solves all of that — it’s faster, cheaper, and perfect for weeknights. This recipe delivers tender sirloin and crisp vegetables in a flavorful, soy-based sauce in about half an hour.
For best results choose a tender cut such as boneless top sirloin or top round, trimmed and cut into bite-sized cubes. Avoid stew meat (chuck or round), which is tougher and needs long, slow cooking to become tender. Because this recipe cooks quickly, a naturally tender cut will give you the texture you want.
How to Make Hibachi Steak
Begin by heating a large skillet until very hot. Use about two tablespoons of a neutral oil with a high smoke point, such as canola. If you haven’t already cubed your steak, cut it into evenly sized pieces so it cooks uniformly.
Season the beef generously with salt and pepper. An easy way is to put the pieces in a resealable plastic bag, add the salt and pepper, seal, and shake so every side is seasoned.
When the oil is shimmering, add the steak in a single layer, taking care not to overcrowd the pan — you may need to work in batches. Brown the cubes on all sides for about three minutes, leaving the center slightly pink. Remove the seared meat to a plate; it will finish cooking later when combined with the sauce.
Lower the heat to medium and add another tablespoon of oil if needed. Start by sautéing thinly sliced carrots for about three minutes, then add sliced zucchini and yellow squash. Season with salt and pepper, cover the skillet, and let the vegetables steam for about five minutes. They should be tender-crisp, not mushy.
While the vegetables steam, whisk together the sauce: soy sauce, apple cider vinegar, minced garlic, ground ginger, and cornstarch. Pour the mixture over the vegetables and simmer until the sauce thickens, about three to five minutes.
Return the seared steak and any juices to the pan, stirring to coat the meat with the sauce. Continue to simmer just until the steak is cooked through and the sauce clings to the meat and vegetables.
Serve the hibachi steak over hot white or brown rice and garnish with sesame seeds or sliced green onions for extra flavor and texture.
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Ingredients
- 2 tablespoons canola oil
- 1 ½ pounds top round steak cut into bite-sized pieces
- 1 large carrot thinly sliced
- 1 zucchini thinly sliced
- 1 yellow squash thinly sliced
- ½ cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced garlic
- ½ teaspoon ground ginger
- 1 teaspoon cornstarch
- Sesame seeds for garnish
- Hot cooked rice, for serving
- Salt and pepper to taste
Instructions
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Heat oil in a large skillet over medium-high heat.
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Generously season the meat with salt and pepper. Working in batches, add the meat to the hot skillet and brown on all sides but leave the center slightly pink, about three minutes. Remove meat from pan and set aside.
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Reduce heat to medium. Add carrot, zucchini, and yellow squash to the pan. Season with salt and pepper. Cover and cook until the vegetables are crisp-tender, about five minutes.
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Whisk together soy sauce, apple cider vinegar, garlic, ginger, and cornstarch. Pour the mixture over the vegetables and simmer until the sauce begins to thicken, about 3–5 minutes.
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Return the seared meat and any accumulated juices to the pan. Stir to coat the meat with the sauce and simmer until the steak is cooked through.
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Sprinkle with sesame seeds, if desired. Serve immediately over hot rice.