Paleo Hibachi Steak

Savor the sizzling flavors of Paleo Hibachi Steak, a wholesome twist on the Japanese steakhouse classic! This recipe features tender ribeye steak marinated in coconut aminos, sesame oil, garlic, and fresh ginger, delivering a savory umami punch without any soy or gluten. Perfectly stir-fried alongside a vibrant medley of bell peppers, zucchini, mushrooms, carrots, and onions, this dish is not only paleo-friendly but also packed with nourishing vegetables. Ready in just 35 minutes, it's ideal for a quick yet satisfying dinner that feels like a restaurant-quality meal. Serve it piping hot straight from the skillet, and elevate it with a sprinkle of sesame seeds or green onions for a touch of elegance. Healthy, flavorful, and beautifully simple—this Paleo Hibachi Steak will become a go-to favorite in your weeknight rotation!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound ribeye steak
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 3 units garlic cloves
• 1 inch piece fresh ginger
• 1 medium bell pepper
• 1 medium zucchini
• 1 medium onion
• 8 ounces mushrooms
• 1 medium carrot
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by preparing the vegetables: slice the bell pepper into thin strips, julienne the carrot, cut the zucchini into half-moons, slice the onion thinly, and clean and halve the mushrooms.

Step 2

Next, peel and mince the garlic cloves. Peel and grate the fresh ginger.

Step 3

Slice the ribeye steak thinly against the grain into bite-sized strips. Ensure the strips are even for quick and uniform cooking.

Step 4

In a small bowl, mix together the coconut aminos and sesame oil to form a simple marinade.

Step 5

Combine the steak strips with the marinade, minced garlic, and grated ginger in a bowl. Toss to coat evenly and let it sit while you prepare the pan.

Step 6

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Step 7

Add the marinated steak to the hot skillet, making sure not to overcrowd the pan. Cook for about 2-3 minutes until the steak is browned and just cooked through. Remove the steak from the pan and set aside.

Step 8

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and cook for about 2 minutes until they start to soften.

Step 9

Add the sliced bell pepper, julienned carrot, sliced zucchini, and halved mushrooms to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender yet still crisp.

Step 10

Return the cooked steak to the skillet with the vegetables. Toss everything together and cook for an additional 1-2 minutes to allow the flavors to meld.

Step 11

Season with salt and black pepper to taste, adjusting as needed.

Step 12

Serve the Paleo Hibachi Steak hot, garnished with additional sesame seeds or chopped green onions if desired.

Nutrition Facts

Serving size	(1318.0g)

Amount per serving	% Daily Value*
Calories	1828.9

Total Fat 115.0g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 15.6g
Cholesterol 358.3mg	0%
Sodium 5887.9mg	0%
Total Carbohydrate 66.5g	0%
Dietary Fiber 11.0g	0%
Total Sugars 40.5g
Protein 134.6g	0%

Vitamin D 18.1IU	0%
Calcium 167.9mg	0%
Iron 13.8mg	0%
Potassium 3434.4mg	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: 56.3%

Protein: 29.3%

Carbs: 14.5%