Hibachi Steak with Fried Rice

Name: Hibachi Steak with Fried Rice
Prep time: 40 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 3 tablespoons soy-garlic butter, divided and at room temperature; 2.5 to 3 pounds boneless New York strip steaks (about 1-inch thick); 2 teaspoons kosher salt, plus more as needed; 1/2 teaspoon freshly ground black pepper, plus more as needed; 3 teaspoons neutral oil, such as vegetable or canola, divided; 1/2 medium white or yellow onion, cut into 1/2-inch-thick half-moons; 8 ounces white button mushrooms, halved or quartered if large; 2 medium zucchini, cut into matchsticks; 1 tablespoon plus 1 1/2 teaspoons soy sauce or tamari, divided; Toasted sesame seeds, for garnish; 8 tablespoons (1 stick) unsalted butter, at room temperature; 2 cloves garlic, finely grated; 2 teaspoons soy sauce or tamari; 1 cup mayonnaise; 2 tablespoons water; 1 tablespoon ketchup; 1 tablespoon mirin; 1 1/2 teaspoons rice vinegar; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 2 tablespoons soy-garlic Butter (recipe above), at room temperature; 2 cups day-old cooked medium-grain Japanese white rice, such as Botan Calrose, at room temperature; 2 large eggs, lightly beaten; 1 cup frozen vegetable medley (such as peas, carrots, corn, and green beans); 1 medium scallion, thinly sliced, plus more for garnish

Re-create the flavors of your favorite hibachi dinner at home! Grilled beef chunks with sesame seeds, sautéed zucchini, mushrooms, and fried rice served with a dipping sauce.

Glycemic Load: 13.6 (Medium)

1629 calories per serving

Serves: 6

Prep: 30-40 minutes

Cook: 35-40 minutes

dinner japanese

About This Calculation

Hibachi Steak with Fried Rice has a medium glycemic load of 13.6 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are cooked Japanese white rice (GL 12.7), ketchup (GL 0.4), zucchini (GL 0.2). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.