Japanese Steakhouse Hibachi Chicken & Steak with Veggies

What you need:

For Hibachi Sauce:

• 16 oz. mayo
• 1 tbsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 1 tsp. ketchup
• 1/4 tsp. Tabasco
• 1 tsp. ground mustard
• 1 tsp. paprika
• 3/4 tsp. ground pepper
• 1/8 cup water

For Chicken, Steak, & Veggies:

• 1 pkg. chicken tenderloins
• 1 steak {I believe I used top round}
• 2 large white onions
• 4 large green zucchini
• Vegetable oil
• Salt and pepper, to taste
• Soy sauce
• 1 stick butter, divided
• Lemon juice
• 2 cups rice, uncooked
• 1 cup grated carrots
• 1 cup frozen peas
• 1/2 cup diced onion
• 2 eggs

Directions:

1. Mix white sauce ingredients together and chill until serving time. I poured mine into an old salsa jar to store.
2. Cube meat and zucchini and dice onions.
3. Heat 1 tbsp. oil in two skillets.
4. In one skillet {for meat}, melt 1 tbsp. butter. Then add 1 tbsp. soy sauce and meat. Season with salt and pepper.
5. In other skillet {for veggies}, melt 1 tbsp. butter. Then add 2 tbsp. soy sauce and vegetables. Season with salt and pepper. You may need to do the veggies in batches, which is what I did.
6. Saute both meat and veggies for around 7 to 8 minutes.
7. When the meat is nearly done, add 1 tbsp. butter, 1 tbsp. soy sauce, and a squirt of lemon juice to it.
8. While meat and veggies are cooking, prepare rice according to directions. I'm a big fan of using Minute rice. Fast and easy!
9. After meat is done cooking, remove and set aside. Melt 2 tbsp. butter in skillet and add rice, carrots, peas, and onion. Fry over medium-high heat.
10. Add desired amount of soy sauce and season with salt and pepper.
11. Scoot rice over and add 2 eggs, scramble.
12. Serve rice topped with veggies and meat. Serve with hibachi sauce!

Recipe from Food.com