Nothing beats the bold, savory flavors of a hibachi-style steakhouse dinner—except making it at home with just one pot! This hibachi-style steaks with zucchini and shiitakes recipe brings restaurant-quality taste without the need for fancy equipment.
It’s a simple yet impressive meal that balances juicy steak, umami-rich mushrooms, and crisp zucchini, all cooked to perfection in a single skillet.
Plus, by cooking the vegetables after the steak, you infuse them with deep, savory drippings for extra richness.
Why You’ll Love This One-Pot Meal
This one-pot hibachi steak recipe is a lifesaver when you want a gourmet meal without the cleanup. Everything comes together in one skillet, locking in flavor while minimizing mess.
- Quick and convenient – Ready in just 45 minutes.
- Rich and savory – A soy-garlic butter sauce enhances every bite.
- Minimal cleanup – One skillet is all you need.
- Versatile – Works with different cuts of steak or even chicken.
Cooking Tips for Perfect Hibachi Steaks
To achieve that steakhouse sear and tender vegetables, follow these easy tips:
- Preheat the skillet well before adding the steak—this ensures a golden brown crust.
- Flip the steak frequently to get an even cook without drying it out.
- Let the meat rest after cooking for juicier, more flavorful slices.
- Avoid overcrowding the pan when cooking vegetables to keep them from steaming.
- Use a sharp knife to cut the steak into even strips for the best texture.
Easy Substitutions & Variations
Want to switch things up? This one-pot recipe is easy to customize based on your taste preferences.
- Swap the steak: Try chicken, shrimp, or tofu for a different protein.
- Go low-carb: Skip the mirin and serve with cauliflower rice.
- Make it spicier: Add red pepper flakes or a drizzle of sriracha.
- Use different mushrooms: If shiitakes aren’t available, cremini mushrooms work well.
How to Make It a Complete Meal
While this hibachi steak dish is flavorful on its own, pairing it with simple sides makes it even better.
- Steamed jasmine rice – The perfect base to soak up the delicious sauce.
- Garlic butter noodles – Adds extra richness and texture.
- Pickled vegetables – A refreshing contrast to the savory flavors.
- Miso soup – A warm and comforting starter.
Why One-Pot Meals Are a Game Changer
One-pot meals aren’t just about convenience—they enhance flavor and texture in ways that multi-pan cooking can’t.
- Better caramelization: Cooking everything in one skillet allows ingredients to build layers of flavor.
- Less cleanup: Say goodbye to washing multiple pots and pans.
- Time-efficient: No need to juggle multiple burners—everything cooks together seamlessly.
How to Store and Reheat Leftovers
If you have leftovers, you can easily enjoy them the next day without losing flavor or texture.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat to keep the steak tender.
- Microwave with a damp paper towel for a quick but effective way to reheat without drying out.
Leftovers make a great meal prep option, perfect for a quick lunch or dinner.
Easy Hibachi-Style Steaks with Zucchini & Shiitakes One-Pot Recipe
Equipment
- 12-inch skillet
Ingredients
For the Soy-Garlic Butter:
- 3 tablespoons unsalted butter melted
- 2 tablespoons soy sauce
- 2 garlic cloves minced
For the Steak & Vegetables:
- 2 1-pound boneless strip or rib-eye steaks (1½ to 1¾ inches thick), trimmed
- 1¼ teaspoons white pepper divided
- 1 teaspoon table salt divided
- 1 tablespoon vegetable oil
- 2 zucchini 8 ounces each, halved lengthwise and sliced ¾ inch thick
- 2 onions cut into ¾-inch pieces
- 6 ounces shiitake mushrooms stemmed and halved (or quartered if large)
- 2 tablespoons mirin
Instructions
- In a small bowl, mix melted butter, soy sauce, and minced garlic; set aside.
- Pat steaks dry with paper towels and season with 1 teaspoon white pepper and ¾ teaspoon salt.
- Heat a 12-inch skillet over medium-high heat for 5 minutes. Add vegetable oil and swirl to coat. Place steaks in the skillet and cook, flipping every 2 minutes, until well browned and internal temperature reaches 120-125°F for medium-rare (10 to 13 minutes). Remove steaks, tent with aluminum foil, and let rest.
- Add zucchini, onions, mushrooms, remaining ¼ teaspoon white pepper, and remaining ¼ teaspoon salt to the skillet. Stir to coat in rendered fat and cook over medium-high heat, without stirring, until browning begins (about 3 minutes). Stir and continue cooking for another 2 minutes.
- Add mirin and 2 tablespoons of the prepared soy-garlic butter. Cook for another 2 minutes until the vegetables are well browned and liquid has evaporated.
- Transfer vegetables to a serving platter. Slice steaks ¼ inch thick and place on the platter. Drizzle with the remaining soy-garlic butter and serve hot.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.