Hibachi at Home! (Keto-style)
Keto Hibachi ~ Right at Home!
Keto | Low-carb | Sugar-free | Dairy-optional | Nut-free
Let’s talk HIBACHI! I’m sure many of us have been to a hibachi grill, where the chefs perform tricks and juggle utensils while cooking food in front of an audience. You know the place! Hibachi, also known as "hibachi-style" or "teppanyaki," originated in Japan, and literally means "fire bowl”. This fun and interactive meal is one everyone will enjoy. My keto-friendly version, no matter what your goals are, is an easy and super flavorful way to bring the classic hibachi experience right into your kitchen! If you do happen to follow a keto diet, hibachi is a wonderful option, as it allows you to fully customize your meal by choosing protein-rich ingredients like your favorite meat and seafood, as well as low-carb veggies like zucchini and yummy bell peppers. And of course…this hibachi recipe works great for a large family gathering, dinner party, or just any night of the week, and the whole dinner comes together in under 30 minutes!
*And don’t forget to read through the PRO TIPS for this recipe below!*
Click HERE to watch the FULL-LENGTH recipe video on Youtube!
INGREDIENTS:
1 - Large zucchini, cut into 2-inch sticks (watch how on my Youtube video!)
8 oz - Cremini or white mushrooms, sliced
2 lbs - Steak, chicken, or shrimp (or a combo! - see PRO TIPS)
¼ cup - Soy sauce or Maggi seasoning
1 Tbsp - Sesame oil
2 Tbsp - Granulated sweetener (I recommend allulose)
1 tsp - Cracked black pepper
1 tsp - Freshly-grated ginger
2 Tbsp - Minced garlic
2 Tbsp - Avocado oil
4 Tbsp, divided - Unsalted butter
½ tsp - Sesame seeds (optional)
1 batch - Amazing Keto Pork Fried Rice (page 69 in New Keto: Dinner in 30 - see PRO TIPS)
1 batch - Keto Yum Yum Sauce (page 62 in New Keto: Dinner in 30 - see PRO TIPS)
PRO TIPS:
This recipe calls for two pounds of a main protein. Personally, I love to do a combination of one pound of ribeye and one pound of large or jumbo shrimp. But you can absolutely make this with any of your favorite meats. Just keep in mind, shrimp cooks faster than steak or chicken! For steak: ribeye, picanha, sirloin, or NY strip are absolutely perfect. For chicken: boneless chicken thighs cut into cubes will work great here. For veggies: I'm going with the classic mushroom and zucchini combo found at most restaurants in the U.S. But any variety of veggies should work fine here, such as broccoli florets, sliced asparagus, yellow squash, or any other seasonal veggie you love. Just make sure they are cut/sliced into bite-sized pieces to ensure they cook through evenly.
When sautèing, the trick to that restaurant-quality taste is getting your pan extremely hot, as you really want the sauce and ingredients to kind of caramelize while cooking.
For a complete meal, try my Amazing Keto Pork Fried Rice (page 69) and my Keto Yum Yum Sauce (page 62) from my newest cookbook, New Keto: Dinner in 30! It’s filled with irresistibly tasty keto recipes for the entire family to enjoy, tips & tricks, and so much more! You can learn all about Dinner in 30 right here on my blog page.
DIRECTIONS:
PREP Start by slicing the zucchini and mushrooms (as shown in my recipe video - or just buy them pre-sliced!), then set them aside on a plate. For the steak, cut off and discard any thick pieces of fat or connective tissue. Then, cut the meat into ½-inch cubes, and place them into a bowl or plastic container. (Note, they don't have to be cut perfectly, just try to cut them relatively evenly.) If using, prepare the shrimp by peeling and deveining them (you can also buy them pre-peeled/deveined), and put them into a separate bowl or container.
MARINADE To a mixing bowl, add in the soy sauce (or Maggi), sesame oil, sweetener, black pepper, ginger, and garlic. Stir the mixture together until combined, then pour half of the marinade into a small cup or bowl. With only one of the marinade bowls, pour half of the bowl in with the steak/meat, and the other half in with the shrimp. Place both protein containers into the fridge to marinate for a minimum of 10 minutes, but you can make this a day ahead and let it marinate overnight to get even more flavor.
Use this time to gather the rest of your ingredients, or to make my keto fried rice and yum yum sauce (see PRO TIPS) to go along with this scrumptious recipe! ;)
STIR-FRY Take all your prepped ingredients out of the fridge and set them near the stove so you’ll be ready to stir fry! Warm up a large skillet over high heat, then add in the avocado oil. Once the pan is smoking hot, carefully add the steak (and/or chicken, not the shrimp yet) to the pan and immediately stir together, until they are coated in the oil. Let the meat brown on one side for about 30 seconds, as the edges of the meat start to brown. Then toss and sauté on another side for an additional 30 seconds, to develop the color and caramelization. Next, add in the shrimp (if using), and sauté everything for 1 to 2 minutes, or until the liquid in the bottom of the pan has mostly evaporated, and the shrimp curl and turn opaque. Remove all the meat/seafood from the pan, and place directly onto a large serving dish. You can sprinkle sesame seeds over the top, if using.
Finally, with the same pan back over high heat, add in the butter and veggies, and toss it all together until the butter is melted. Pour in the remaining half of the marinade, and sauté for another 3 to 5 minutes, or just until the veggies are tender. Remove the veggies from the pan and place them on a separate plate.
SERVE Serve family-style with my very own keto fried rice and yum yum sauce!
My Amazing Keto Fried Rice!