Hibachi Steak Bites With Zucchini And Mushrooms Recipes
HIBACHI STEAK BITES WITH ZUCCHINI AND MUSHROOMS
This Hibachi Steak Bites with Zucchini and Mushrooms is the perfect one-pan copycat meal. It's gluten-free, soy-free, keto, paleo, whole30, and AIP.
Provided by Michelle
Categories One Pot
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 serving, Calories 265, Fat 14.7g, Carbohydrate 6.1g, Fiber 0.5g, Protein 26.5g
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