This super easy keto sheet pan hibachi beef & vegetables will make all of your “I just want to eat Japanese steakhouse hibachi without leaving the house” dreams come true! Now you just need to learn how to balance a spinning egg on a spatula and you’re in business!
Oh man do I love a good Hibachi joint! The communal table, the Japanese style decor and dark wood, the red plastic bowl of broth with the single slice of mushroom floating on top, the sweet and pungent ginger dressing on those iceberg lettuce “salads” – I could go on and on!
And let’s not forget the fanfare of the show while they make your food! I remember the first time we took Hungry Jr. to one in Myrtle Beach when he was around 5 years old. The look on his face when they lit that volcano made of onion slices and vegetable oil on fire! Priceless!
Being a kid at heart myself, I still get a kick out of the show, especially if it’s done by someone really skilled. I’m caught between terror worrying about being skewered or seeing the chef cut his own finger off with the shrimp, and amazement at the skill and balance with which they hurl food and implements into the air with incredible precision!
I don’t like to brag, but I’m a master at catching flying shrimp through the air with my face – I’m like a trained seal, not even kidding. Mr. Hungry’s special skill is catching the never-ending stream of sake from the squeeze bottle. The guy never misses and has gotten rounds of applause from staff and customers alike with this talent.
Unfortunately our mad skills are going to waste here in Honduras where there isn’t a hibachi steakhouse to be found anywhere. ?
A couple of weeks ago I decided to recreate some of our favorite hibachi steakhouse dishes at home, and wanted to keep it both keto, and EASY. Since I’m borderline obsessed (make that totally obsessed) with keto sheet pan meals lately, I figured I’d give that method a try.
I always, ALWAYS order the filet mignon hibachi meal. Sometimes with shrimp or lobster, but always starting with the beef. Because of that, I went with this keto sheet pan hibachi beef & vegetables. If you don’t have beef though you can absolutely substitute, chicken, pork, and or shrimp for the protein.
I made my onions into little volcanoes for the fun of it, and the photo op – but that’s totally optional. If you have kids it’s a fun thing to do to get them involved, but I don’t recommend filling it with vegetable oil and lighting it on fire. Leave that stuff to the professionals with a sprinkler system.
You’ve been warned, so I take no responsibility if you get over enthusiastic and burn the house down, just saying. That goes for tossing knives into the air and catching them behind your back also – use your heads people.
Roasting this keto sheet pan hibachi beef & vegetables at a high heat produced a satisfying toasty flavor and pleasing texture in both the meat and vegetables. It lacks a bit of the char that you’d get searing on those blistering cooktops, but is surprisingly close enough. The sauce is delicious and flavors everything really nicely.
I served this keto hibachi beef & vegetables over plain cauliflower rice and it was really tasty. If you want a more authentic rice experience, you can fry it up with some egg, soy and sesame oil while the meat and veggies are roasting. Honestly though, it was a pretty decent replica even with the plain cauliflower rice, because all that extra sauce and pan juices soaked in and gave it lots of authentic Asian flavor with minimal effort.
This keto hibachi beef & vegetables recipe is great for busy weeknights, and also for keto meal prep that will set you up with lunch for days.
And if you want to throw a couple of shrimp on there and toss them at each other’s faces across the table during dinner – it just adds to the fun! ?
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1/4 cup gluten free soy sauce (aka. tamari)
- 1 tablespoon sesame oil
- 1 tablespoon granulated erythritol sweetener (I used Swerve)
- 1 pound beef tenderloin or boneless ribeye, cut into 1 inch pieces.
- 2 slices of peeled onion, 1/2 inch thick
- 2 cups chopped zucchini
- 1 cup white mushrooms, cut into quarters
- 1/2 cup chopped red bell pepper
- 2 tablespoons avocado or other light tasting oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 425 degrees F.
- Combine all of the marinade ingredients in a medium sized bowl.
- Add the pieces of beef (or other protein) to the marinade, and stir to coat.
- Separate the onion rings and form into two cones on a large baking sheet. (OR just toss the rings with the other vegetables before roasting.)
- Combine the remaining vegetables on the same baking sheet.
- Add the oil, salt, and pepper and stir to coat the vegetables.
- Spread the vegetables out on the sheet and place in the oven. Bake for 20 minutes.
- Remove the pan from the oven and move the vegetables to one side to make room for the beef.
- Add the beef to the pan, making sure the pieces are separated. Pour the marinade over the beef.
- Return the pan to the oven and roast for another 8 minutes, or until the meat is cooked to your liking. Don’t overcook or it will become dry and chewy.
- Remove from the oven and stir the beef and vegetables together with the sauce.
- Serve immediately over cooked cauliflower rice if desired.
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