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Saturday, March 17, 2018

Japanese Steakhouse Hibachi Chicken & Steak with Veggies


Recipe from member calleyfornia

What you need:
For Hibachi Sauce: 
16 oz./450ml mayo
1 tbsp. sugar
1/4 tsp. salt
1/4 tsp. garlic powder
1 tsp. ketchup
1/4 tsp. Tabasco
1 tsp. ground mustard
1 tsp. paprika
3/4 tsp. ground pepper
1/8 cup water
For Chicken, Steak, and Veggies:
1 pkg. chicken tenderloins
1 steak {I believe I used top round}
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/450g rice, uncooked
1 cup/150g grated carrots
1 cup/150g frozen peas
1/2 cup/75g diced onion
2 eggs

Mix white sauce ingredients together and chill until serving time.
 I poured mine into an old salsa jar to store.
Cube meat and zucchini and dice onions.
Heat 1 tbsp. oil in two skillets.
In one skillet {for meat}, melt 1 tbsp. butter. Then add 1 tbsp. soy sauce and meat. 
Season with salt and pepper.
In other skillet {for veggies}, melt 1 tbsp. butter. Then add 2 tbsp. soy sauce and vegetables. Season with salt and pepper. 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.

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 rice, carrots, peas, and onion. Fry over medium-high heat.
Add desired amount of soy sauce and season with salt and pepper. Scoot rice over and add 2 eggs, scramble.
Serve rice topped with veggies and meat. Serve with hibachi sauce!

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