Ingredients
- 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
Preparation
Step 1
Mix white sauce ingredients together and chill until serving time.
I poured mine into an old salsa jar to store.
Cube meat and zucchini and dice onions.
Heat 1 tbsp. oil in two skillets.
In one skillet {for meat}, melt 1 tbsp. butter. Then add 1 tbsp. soy sauce and meat.
Season with salt and pepper.
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.
Saute both meat and veggies for around 7 to 8 minutes.
When the meat is nearly done, add 1 tbsp. butter, 1 tbsp. soy sauce, and a squirt of lemon juice to it.
While meat and veggies are cooking, prepare rice according to directions. I'm a big fan of using Minute rice. Fast and easy! 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.
Add desired amount of soy sauce and season with salt and pepper. Scoot rice over and add 2 eggs, scramble.
Serve rice topped with veggies and meat. Serve with hibachi sauce!