Hibachi at Home! (Keto-style)

PREP Start by slicing the zucchini and mushrooms (as shown in my recipe video - or just buy them pre-sliced!), then set them aside on a plate. For the steak, cut off and discard any thick pieces of fat or connective tissue. Then, cut the meat into ½-inch cubes, and place them into a bowl or plastic container. (Note, they don't have to be cut  perfectly, just try to cut them relatively evenly.) If using, prepare the shrimp by peeling and deveining them (you can also buy them pre-peeled/deveined), and put them into a separate bowl or container.

MARINADE To a mixing bowl, add in the soy sauce (or Maggi), sesame oil, sweetener, black pepper, ginger, and garlic. Stir the mixture together until combined, then pour half of the marinade into a small cup or bowl. With only one of the marinade bowls, pour half of the bowl in with the steak/meat, and the other half in with the shrimp. Place both protein containers into the fridge to marinate for a minimum of 10 minutes, but you can make this a day ahead and let it marinate overnight to get even more flavor.

Use this time to gather the rest of your ingredients, or to make my keto fried rice and yum yum sauce (see PRO TIPS) to go along with this scrumptious recipe! ;)

STIR-FRY Take all your prepped ingredients out of the fridge and set them near the stove so you’ll be ready to stir fry! Warm up a large skillet over high heat, then add in the avocado oil. Once the pan is smoking hot, carefully add the steak (and/or chicken, not the shrimp yet) to the pan and immediately stir together, until they are coated in the oil. Let the meat brown on one side for about 30 seconds, as the edges of the meat start to brown. Then toss and sauté on another side for an additional 30 seconds, to develop the color and caramelization. Next, add in the shrimp (if using), and sauté everything for 1 to 2 minutes, or until the liquid in the bottom of the pan has mostly evaporated, and the shrimp curl and turn opaque. Remove all the meat/seafood from the pan, and place directly onto a large serving dish. You can sprinkle sesame seeds over the top, if using.

Finally, with the same pan back over high heat, add in the butter and veggies, and toss it all together until the butter is melted. Pour in the remaining half of the marinade, and sauté for another 3 to 5 minutes, or just until the veggies are tender. Remove the veggies from the pan and place them on a separate plate.

SERVE Serve family-style with my very own keto fried rice and yum yum sauce!