Low Sodium Hibachi Steak

Transform your dining table into a Japanese steakhouse experience with this flavorful yet heart-healthy Low Sodium Hibachi Steak recipe. Tender ribeye strips are marinated in a savory blend of low sodium soy sauce, garlic, and ginger, then seared to perfection alongside colorful sautéed vegetables like bell peppers, zucchini, and mushrooms. The dish is finished with a touch of unsalted butter and a pop of citrus from fresh lemon wedges, offering bold flavors without the excessive salt. Ready in just 35 minutes, this quick and easy hibachi-inspired meal is perfect for weeknight dinners or an elevated at-home treat. Serve hot and enjoy the balanced harmony of textures and umami-rich goodness!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Ribeye steak
• 0.25 cup Low sodium soy sauce
• 2 tablespoons Unsalted butter
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, minced
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Vegetable oil
• 1 Bell pepper, sliced
• 1 Zucchini, sliced
• 1 Carrot, julienned
• 4 oz White mushrooms, sliced
• 2 Green onions, chopped
• 1 Lemon, cut into wedges

Directions

Step 1

Begin by preparing the steak. Slice the ribeye into thin strips, about half an inch thick, ensuring uniformity for even cooking.

Step 2

In a bowl, combine the low sodium soy sauce, minced garlic, minced ginger, and freshly ground black pepper. Mix well.

Step 3

Add the steak strips to the bowl with the marinade, mixing to coat all of the pieces. Let it marinate for 10 minutes.

Step 4

While the steak is marinating, prepare the vegetables. Slice the bell pepper, zucchini, and carrot as described in the ingredients list, and slice the mushrooms as well. Set them aside.

Step 5

Heat a large non-stick skillet or griddle over medium-high heat and add 1 tablespoon of vegetable oil.

Step 6

Once the oil is hot, add the marinated steak strips to the skillet. Cook for about 3 minutes on each side until the steak strips are browned and cooked to your liking. Remove the steak from the skillet and set aside.

Step 7

In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell pepper, zucchini, carrot, and mushrooms.

Step 8

Sauté the vegetables for about 5 minutes until they are tender but still crisp.

Step 9

Reduce the heat to low, and add the unsalted butter to the skillet. Stir in the cooked steak strips and any juices that have accumulated.

Step 10

Mix in the chopped green onions, allowing the flavors to meld gently together over low heat for an additional 2 minutes.

Step 11

Serve the low-sodium hibachi steak hot, alongside lemon wedges for a zesty finish. Squeeze the lemon juice over the steak and vegetables just before dining for a fresh citrus accent.

Nutrition Facts

Serving size	(1235.6g)

Amount per serving	% Daily Value*
Calories	1707.2

Total Fat 114.6g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 20.0g
Cholesterol 420.3mg	0%
Sodium 4080.7mg	0%
Total Carbohydrate 46.5g	0%
Dietary Fiber 13.9g	0%
Total Sugars 18.9g
Protein 137.6g	0%

Vitamin D 29.5IU	0%
Calcium 297.5mg	0%
Iron 16.8mg	0%
Potassium 3335.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 31.1%

Carbs: 10.5%