FREE 5-Ingredient Recipe EBook
- My Hibachi Steak Recipe Is A Flavorful One-Pan Meal
- The Best Steak For Hibachi
- Other Ingredients & Substitutions
- How To Make Hibachi Steak
- My Texture Tips & Cooking Shortcuts
- Hibachi Steak Recipe card
- Recipe Reviews
My Hibachi Steak Recipe Is A Flavorful One-Pan Meal
I based this hibachi steak on my hibachi chicken recipe after some of you asked me about making with steak. I tried just swapping the chicken for steak, but found that a key change made it so much better. Now I sear the hibachi beef and vegetables on their own before adding the sauce ingredients, which gives them a better sear and nicer browning. Here are the other reasons this meal is always a hit with my family:
- Juicy, tender bites of steak – Many of you know I’m obsessed with cooking steak perfectly, but this hibachi steak is next-level juicy and tender. It’s partly nailing the timing, but I found that the sauce made all the difference compared to my regular steak bites .
- Tastes just like our favorite Japanese steakhouse – In addition to the amazing steak, I’ve included my favorite buttery fried rice and savory veggies, all with that signature hibachi flavor. It gave me the full experience without leaving home.
- 30 minute one-pan meal – I admit I hit this timing only if I work fast, but it’s doable! And even if it takes a few minutes longer, it’s still much faster than waiting for takeout or going out to eat. Plus, I love that I only have one pan to wash.
- You don’t need a marinade – Don’t get me wrong, I love a good steak marinade , but I wanted to be able to make this hibachi steak recipe without planning ahead. My flavorful sauce and a couple simple spices leave the beef super flavorful without the need to marinate in advance.
This hibachi steak dish feels fun and a little fancy, but still easy enough for a Wednesday night. We usually eat it all by itself, but a couple weeks ago we enjoyed it with my ginger dressing over greens to start. Make it with me!
The Best Steak For Hibachi
I think filet mignon makes the best hibachi beef! Not only does it happen to be my favorite cut, it’s what most hibachi steakhouses I’ve visited use.
This time of year, sometimes I get a whole beef tenderloin instead and split it between this hibachi steak recipe one day and shish kabobs another day — this usually costs less than individual steaks.
Sirloin steak (or even petite sirloin ) is a great option if you need something more affordable. I usually recommend lean, tender cuts for this quick, high-heat cooking method, but you can choose NY strip steak or ribeye if you like more marbling.
Pictured here are the ingredients I use to cook hibachi steak. The garlic powder and ginger are optional. I’m listing alternatives I’ve tried for the other ingredients below!
Other Ingredients & Substitutions
Here I explain the best ingredients for my hibachi steak recipe, what each one does, and substitution options. For measurements, see the recipe card .
Fried Rice:
My fried rice recipe pairs perfectly with this hibachi steak, and I included it here because it cooks in the same pan. You’ll need:
- Cooked White Rice – I like using jasmine or basmati because they fry up nicely without getting clumpy. Cauliflower rice works too, if you want a lighter option, or check out my cauliflower fried rice recipe .
- Frozen Vegetables, Egg, & Garlic – For classic fried rice vibes. I grabbed a frozen peas and carrots mix to keep it easy. I’ve used fresh before but didn’t notice much difference, so it’s not worth the effort.
- Coconut Aminos & Butter – I chose this combo for all the umami, a hint of sweetness, and a buttery finish. I use it for the steak, veggies, and rice. Low sodium soy sauce or tamari works instead of aminos, it’s just not something I keep in my house.
- Oils – I use olive oil for cooking and toasted sesame oil (optional) for flavoring at the end. Feel free to use avocado oil in place of olive oil. I don’t recommend cooking with sesame oil, because it burns at the high heat that this recipe needs.
Hibachi Veggies:
My go-to blend is a combination of zucchini, yellow onions, cremini mushrooms, and carrots .
This is a great opportunity to clean out your fridge with any veggies you’ve got! I’ve also cooked this hibachi steak dinner with yellow squash , broccoli, sugar snap peas , shiitake mushrooms , and other onion colors (like red or white).
I use coconut aminos, butter, olive oil, salt, and pepper to cook and flavor the veggies. I was determined to use the same ingredients as the rice and steak, which makes this recipe so much easier!
How To Make Hibachi Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
Cook The Steak:
- Season the steaks. Cut them into 1-inch pieces and pat dry with a paper towel. Toss them in a bowl with salt, pepper, and any extra seasonings you’re using.
- Sear the outside. Heat oil in a cast iron skillet and sear the steak in a single layer, until browned on all sides. I am for it to be almost done, but not quite, so it doesn’t overcook at the next step.
- Add the butter and coconut aminos. Cook a little longer, until the hibachi steak is done to your liking. Transfer to a plate, cover to keep warm, and wipe out the pan for the rice.
Make The Fried Rice:
- Cook the veggies and egg. Sauté the peas and carrots until they soften a bit. Add garlic (if you have it), then push the veggies to the side and scramble the egg in the middle.
- Stir in the cooked rice, butter, and coconut aminos. Cook until everything’s hot and combined. Add sesame oil at the end if you’re using it. Transfer to a bowl, cover, and wipe the skillet again.
Cook The Veggies:
- Start the veggies. Add a little more oil and toss in the zucchini, onions, mushrooms, and carrots. Season with salt and pepper, then stir fry until they start to brown and soften.
- Add the butter and coconut aminos. Cook a bit longer until the veggies are tender and absorb any extra moisture.
Bring It All Together:
Arrange the hibachi steak, rice, and veggies on a plate. I always sprinkle mine with green onions and sesame seeds. You can also serve it with yum yum sauce, but I prefer my faster, easier 5-minute spicy mayo for dipping (or drizzling on top, like I did below).
My Texture Tips & Cooking Shortcuts
- Cut the steak and veggies into uniform pieces. They won’t cook evenly if they’re all different sizes. I also consider the hardness of different vegetables. For example, I find carrots work best as thinner sticks, because they take longer to cook than the softer zucchini.
- Tongs are the easiest way to mix the hibachi beef and spices. No getting your hands dirty, and I find them so much faster than using a spoon or spatula.
- Cast iron gives me the best sear. This is the skillet I use , because it holds heat really well and is large enough to keep everything from spilling out.
- Preheat your pan and oil well, especially for the steak step. This is key to get a nice sear! It’s true for the veggies too (except we want medium heat there), but by then my pan is usually hot enough anyway from cooking the hibachi steak and fried rice.
- Be careful not to overcook the steak — meat thermometer like this really helps. The time can vary depending on the exact size of your steak pieces. I’ve found even a difference of 1/4 inch makes a difference, so the timing is a bit different every time I make this. To prevent overcooking, I pull the steak off the heat a few degrees before it reaches the final temp, and let it rest while I make the rice and veggies.
- I often split the batch for how my family members like their steak. Two of us like medium rare (130-135 degrees F) and two like medium (130-135 degrees F). I can easily do both with this hibachi steak recipe, just remove half from the pan a little earlier!
- Adjust the heat if needed. For both the steak and vegetables, you want it high enough for browning, but not so high that they burn by the time they cook through. I usually start the steak at medium-high and the vegetables at medium, but sometimes need to adjust up or down.
- Cold, leftover rice gives you the best fried rice texture. Fresh rice can get clumpy, so I always make mine the day before or use pre-cooked rice if I’m in a rush.
- How can I make this hibachi steak dinner faster? I love the easy cleanup of cooking everything in one pan, but when I’m in a rush to get dinner on the table, I cook the various components in 3 separate pans instead. This goes much faster, but can be challenging to cook 3 things at once!
Ingredients
Tap underlined ingredients to see the ones I use.
Steak:
- 1 lb Filet mignon steaks (cut into 1-inch pieces; or any quality steaks of your choice) ▢
- 1 tbsp Olive oil ▢
- 1 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
- 1/2 tsp Garlic powder (optional) ▢
- 1/4 tsp Ground ginger (optional) ▢
- 1 tbsp Unsalted butter ▢
- 2 tbsp Coconut aminos (or reduced-sodium soy sauce) ▢
Fried Rice:
- 1 tbsp Olive oil ▢
- 1/2 cup Frozen peas and carrots ▢
- 2 cloves Garlic (optional) ▢
- 1 large Egg ▢
- 1 1/2 cups Cooked white rice (or cauliflower rice) ▢
- 1 1/2 tbsp Unsalted butter ▢
- 2 tbsp Coconut aminos (or reduced-sodium soy sauce) ▢
- 1 tsp Toasted sesame oil (optional) ▢
Hibachi Vegetables:
- 1 tbsp Olive oil ▢
- 10 oz Zucchini (cut into bite-sized pieces; ~2 cups) ▢
- 1 cup Yellow onion (sliced into 1/4-inch-wide half moons) ▢
- 1 cup Cremini mushrooms (sliced) ▢
- 1 cup Carrots (cut into 1/4-inch-thick sticks) ▢
- 1/4 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
- 1 tbsp Unsalted butter ▢
- 1 tbsp Coconut aminos (or reduced-sodium soy sauce) ▢
Optional, For Serving:
- 1/2 cup Spicy mayo ▢
- Green onions (sliced) ▢
- Sesame seeds ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
Steak:
- Pat the steak pieces dry with paper towels. Place them in a large bowl and season with salt, pepper, garlic powder, and ground ginger (if using).
- Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 3-4 minutes , turning occasionally, until browned on all sides. You want the steak almost cooked to your liking, but a little less.
- Add butter and coconut aminos to the pan. Stir and continue cooking until the butter melts and the steak is done to your liking. It should take 1-2 minutes for rare, 2-3 minutes for medium rare, 3-4 minutes for medium, 4-5 minutes for medium well, or 5-6 minutes for well done. For best results, use a meat thermometer to check – 120–125 degrees F (49–52 degrees C) for rare, 130–135 degrees F (54–57 degrees C) for medium rare, 140–145 degrees F (60–63 degrees C) for medium, 150–155 degrees F (66–68 degrees C) for medium well, or 160–165 degrees F (71–74 degrees C) for well done.
- Transfer the hibachi steak to a bowl or plate, and cover with foil to rest and keep warm. Wipe down the skillet to use for the fried rice.
Rice:
- In the same skillet, heat 1 tablespoon of olive oil over medium-high heat again. Add the frozen peas and carrots. Saute for about 3 minutes , until soft.
- Add the minced garlic, if using. Saute for about 30 seconds, until fragrant.
- Push the vegetables to the side of the pan. Crack the egg into the middle of the skillet and scramble for about 2 minutes , until fully cooked.
- Add the cooked rice (or cauliflower rice), butter, and coconut aminos or soy sauce. Cook the fried rice for 3-5 minutes, until warm. Stir in the toasted sesame oil, if using.
- Transfer the rice to a bowl and cover to keep warm. Wipe down the skillet to use for the vegetables.
Vegetables:
- In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini, onions, mushrooms, and carrots. Season with salt and pepper. Stir fry for 4-7 minutes , until the vegetables are browned and just slightly undercooked.
- Add the butter and coconut aminos. Stir fry for 1-2 minutes , until the butter melts and the vegetables are tender
For Serving:
- Drizzle with spicy mayo, green onions and sesame seeds if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 pound hibachi steak + 1/2 cup fried rice + 1 cup vegetables
- Tips: Check out my recipe tips above to help your hibachi steak and vegetables cook evenly, get the perfect sear, and a few of my shortcuts to make this recipe easier.
- Storage: Leftovers stay good for up to 3-5 days in the fridge. I find they last longer when I keep the hibachi beef, veggies, and rice in separate airtight containers, but sometimes I put them all together for meal prep lunches.
- Reheat : Toss everything back in a hot skillet for the best texture, but the microwave works fine if you’re in a hurry.
- Freeze : You can freeze the steak, rice, and veggies (just skip the spicy mayo) for up to 3 months. I like to portion them out for easy grab-and-go meals later.
- Note on nutrition info: I did not include the optional ingredients. If you add toasted sesame oil, garlic powder, ginger, green onions, sesame seeds, and/or spicy mayo, the numbers will go up slightly, but not by a lot.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Hibachi Steak
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Hibachi Steak
My hibachi steak recipe is a fast, one-pan dinner with juicy beef, fried rice, and veggies. It’s like a restaurant, but so easy at home!
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/hibachi-steak/
Ingredients
Steak:
- 1 lb Filet mignon steaks (cut into 1-inch pieces; or any quality steaks of your choice)
- 1 tbsp Olive oil
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1/2 tsp Garlic powder (optional)
- 1/4 tsp Ground ginger (optional)
- 1 tbsp Unsalted butter
- 2 tbsp Coconut aminos (or reduced-sodium soy sauce)
Fried Rice:
- 1 tbsp Olive oil
- 1/2 cup Frozen peas and carrots
- 2 cloves Garlic (optional)
- 1 large Egg
- 1 1/2 cups Cooked white rice (or cauliflower rice)
- 1 1/2 tbsp Unsalted butter
- 2 tbsp Coconut aminos (or reduced-sodium soy sauce)
- 1 tsp Toasted sesame oil (optional)
Hibachi Vegetables:
- 1 tbsp Olive oil
- 10 oz Zucchini (cut into bite-sized pieces; ~2 cups)
- 1 cup Yellow onion (sliced into 1/4-inch-wide half moons)
- 1 cup Cremini mushrooms (sliced)
- 1 cup Carrots (cut into 1/4-inch-thick sticks)
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Unsalted butter
- 1 tbsp Coconut aminos (or reduced-sodium soy sauce)
Optional, For Serving:
- 1/2 cup Spicy mayo
- Green onions (sliced)
- Sesame seeds
Instructions
Steak:
- Pat the steak pieces dry with paper towels. Place them in a large bowl and season with salt, pepper, garlic powder, and ground ginger (if using).
- Heat the olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 3-4 minutes , turning occasionally, until browned on all sides. You want the steak almost cooked to your liking, but a little less.
- Add butter and coconut aminos to the pan. Stir and continue cooking until the butter melts and the steak is done to your liking. It should take 1-2 minutes for rare, 2-3 minutes for medium rare, 3-4 minutes for medium, 4-5 minutes for medium well, or 5-6 minutes for well done. For best results, use a meat thermometer to check – 120–125 degrees F (49–52 degrees C) for rare, 130–135 degrees F (54–57 degrees C) for medium rare, 140–145 degrees F (60–63 degrees C) for medium, 150–155 degrees F (66–68 degrees C) for medium well, or 160–165 degrees F (71–74 degrees C) for well done.
- Transfer the hibachi steak to a bowl or plate, and cover with foil to rest and keep warm. Wipe down the skillet to use for the fried rice.
Rice:
- In the same skillet, heat 1 tablespoon of olive oil over medium-high heat again. Add the frozen peas and carrots. Saute for about 3 minutes , until soft.
- Add the minced garlic, if using. Saute for about 30 seconds, until fragrant.
- Push the vegetables to the side of the pan. Crack the egg into the middle of the skillet and scramble for about 2 minutes , until fully cooked.
- Add the cooked rice (or cauliflower rice), butter, and coconut aminos or soy sauce. Cook the fried rice for 3-5 minutes, until warm. Stir in the toasted sesame oil, if using.
- Transfer the rice to a bowl and cover to keep warm. Wipe down the skillet to use for the vegetables.
Vegetables:
- In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini, onions, mushrooms, and carrots. Season with salt and pepper. Stir fry for 4-7 minutes , until the vegetables are browned and just slightly undercooked.
- Add the butter and coconut aminos. Stir fry for 1-2 minutes , until the butter melts and the vegetables are tender
For Serving:
- Drizzle with spicy mayo, green onions and sesame seeds if desired.
Maya’s Recipe Notes
Serving size: 1/4 pound hibachi steak + 1/2 cup fried rice + 1 cup vegetables
- Tips: Check out my recipe tips above to help your hibachi steak and vegetables cook evenly, get the perfect sear, and a few of my shortcuts to make this recipe easier.
- Storage: Leftovers stay good for up to 3-5 days in the fridge. I find they last longer when I keep the hibachi beef, veggies, and rice in separate airtight containers, but sometimes I put them all together for meal prep lunches.
- Reheat : Toss everything back in a hot skillet for the best texture, but the microwave works fine if you’re in a hurry.
- Freeze : You can freeze the steak, rice, and veggies (just skip the spicy mayo) for up to 3 months. I like to portion them out for easy grab-and-go meals later.
- Note on nutrition info: I did not include the optional ingredients. If you add toasted sesame oil, garlic powder, ginger, green onions, sesame seeds, and/or spicy mayo, the numbers will go up slightly, but not by a lot.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
