Hibachi Steak with Fried Rice and Vegetables

Steps

1. 1For the Ginger Sauce
2. 2Add one quarter of one medium yellow onion, 2 teaspoons grated fresh ginger, 2 tablespoons white vinegar, ¼ cup soy sauce, and 1 ½ teaspoons fresh lemon juice to blender.
3. 3Secure lid on blender and blend until ingredients are fully combined and mixture is very smooth. Transfer sauce to jar or bowl, cover with lid, and refrigerate until ready to serve.
4. 4For the Fried Rice
5. 5Add 2 tablespoons avocado oil to large skillet or wok. Heat pan on stovetop over medium-high heat, swirling and tilting pan to distribute oil across surface.
6. 6When oil is hot and shimmery, add ½ cup diced white onion and 1 cup frozen peas and carrots mix to pan. Sauté vegetables, stirring occasionally, 3 minutes or until onions are almost translucent.
7. 7Push vegetables to outer edges of skillet, creating empty space in center of skillet. Crack 2 large eggs directly into center of pan, then scramble eggs with spatula until eggs are cooked through completely.
8. 8Once eggs are fully scrambled, add 4 cups cooked rice and 4 tablespoons butter to skillet. Stir to incorporate all ingredients, including peas and carrots. Cook mixture 5 minutes, stirring frequently, until butter is melted and rice is heated through.
9. 9Pour 4 tablespoons soy sauce over top of rice mixture and stir to incorporate. Cook rice mixture 1 minute more, then immediately transfer fried rice to medium bowl. Pack rice into bowl firmly to retain heat, then cover bowl with lid or plate. Set aside.
10. 10For the Hibachi Steak and Sautéed Vegetables (Made Simultaneously)
11. 11For the Steak: Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to skillet or wok used to cook fried rice. Heat skillet over medium-high heat, swirling and tilting pan to distribute oil across entire surface, until oil is hot and shimmery.
12. 12For the Vegetables: Add 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil to separate skillet or wok. Heat skillet over medium-high heat, swirling and tilting pan to distribute oil across entire surface, until oil is hot and shimmery.
13. 13For the Steak: When oil is hot, add 1 pound lean steak, 1 tablespoon soy sauce, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt, and freshly cracked black pepper to pan. Stir to incorporate ingredients, coating steak completely in liquids, salt, and pepper.
14. 14For the Vegetables: When oil is hot, add 1 large white onion, 2 cups baby bella mushrooms, 1 large zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and freshly cracked black pepper to pan. Stir to incorporate ingredients, coating vegetables completely in liquids, salt, and pepper.
15. 15For the Steak: Cook steak 2 to 5 minutes (see Notes) until desired doneness is achieved, stirring or flipping steak occasionally to brown all sides. When steak is cooked as desired, transfer steak to plate or cutting board and set aside to rest 3 to 5 minutes.
16. 16For the Vegetables: Sauté vegetables, stirring occasionally, until vegetables are tender and can be easily pierced with tines of fork, approximately 6 to 8 minutes. Once tender, remove skillet from heat and set aside.
17. 17To Serve
18. 18Divide fried rice equally onto serving plates. Add desired portions of hibachi steak and sautéed vegetables, and serve immediately with ginger sauce.