Hibachi steak and fried rice
Buttery garlic steak, charred zucchini and onions and egg fried rice with a pink yum yum sauce, the Japanese steakhouse at home.
- 40 min total
- 35 min hands-on
- A little more hands-on
- Serves 4
- About $4.98 a serving
- 780 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- ½ cup mayonnaise
- 1 tbsp ketchup
- 1 lb sirloin steak
- 1 zucchini
- 1 yellow onion
- 3 tbsp butter, divided
- 2 large eggs, beaten
- 2 packages microwave rice pouches, 8.8 oz pouches
- 1 cup frozen mixed vegetables
- 2 cloves garlic, minced
From your pantry
- 1 tsp sugar
- ½ tsp garlic powder
- ¼ tsp paprika
- 1 tbsp water
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp soy sauce, divided
- 1 tbsp vegetable oil
Each serving has about 780 calories, 35 g protein, 56 g carbs and 47 g fat, and costs about $4.98 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sirloin steak? New York strip steak or ribeye steak works.
- No zucchini? Yellow squash works.
- No yellow onions? White onions or red onions work.
- No butter? Ghee works.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
Steps
Tap an underlined word for a quick explanation.
Stir the mayonnaise, ketchup, sugar, garlic powder, paprika and water together for the yum yum sauce, and keep it in the fridge.
Cut the steak into 1-inch , the zucchini into half-moons and the onion into 1-inch pieces. the steak with the salt and pepper.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
1 tbsp of the butter in a large over medium-high. Scramble the eggs in it about 1 minute, until just set, then push them to one side.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Squeeze the rice pouches to break up the clumps, then add the rice, frozen vegetables, 1 tbsp more butter and 2 tbsp of the soy sauce. 5 minutes, until hot, and scoop it into a covered bowl.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Medium-high heatTimer: 5 min
Heat the oil in the same pan over high. Cook the zucchini and onion 4 to 5 minutes, stirring, until at the edges, and move them to a plate.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
High heatTimer: 4 min 30 sec
Dolly’s tip: Let them sit between stirs. The color comes from contact with the hot pan.Add the steak in one layer and 2 minutes, then turn and cook 1 to 2 minutes more, until a cube reads 145°F.
Sear. Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.
How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.
High heatTimer: 3 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Turn the heat to medium and add the last 1 tbsp of butter, the garlic and the rest of the soy sauce. the steak in it for 30 seconds.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium heat
Dolly’s tip: Garlic burns in seconds here, so have your plates ready before it goes in.Serve the steak and vegetables next to the fried rice, with the yum yum sauce for dipping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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