Hibachi Steak Bites With Zucchini And Mushrooms Recipes

HIBACHI STEAK BITES WITH ZUCCHINI AND MUSHROOMS

Steps:

• Cut the steak into bite-sized pieces, removing any gristle, and season with salt and pepper. Set aside.
• Using a large deep pan, heat the 2 tbsp of avocado oil over medium heat. Once the oil is hot, add the vegetables. Saute for 7-8 minutes or until the vegetables are tender and cooked to your liking.
• Add 1 tbsp of coconut aminos, 1 tbsp of ghee, 1 tsp of garlic powder, and half of the lemon juice and stir the vegatable to coat and season. Remove from the heat and set aside.
• Using the same pan, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium. Add the remainder of the garlic powder, coconut aminos, ghee, and lemon juice and stir to coat.
• Add the vegetables back to the pan and stir to combine. Serve topped with sesame seeds.

HIBACHI STEAK

Steps:

• Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
• Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
• Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
• In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
• Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
• Top the cooked noodles with the steak and vegetable mixture and serve.