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