Keto Hibachi Steak
Tender cubes of sirloin seared hot in garlic butter and coconut aminos, just like your favorite Japanese steakhouse, with only 4g net carbs per serving. Ready in about 25 minutes, this hibachi steak skips the rice and sugar but keeps every bit of the buttery, savory sizzle.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto hibachi steak brings the sizzling Japanese steakhouse experience home in about 25 minutes, with seared sirloin glazed in garlic butter and coconut aminos instead of sugary teriyaki. Pile it over cauliflower rice for the full hibachi plate at just 4g net carbs.
Ingredients
- 1.5 lb top sirloin steak, cut into 3/4-inch cubes
- 3 tablespoons salted butter, divided (or ghee for dairy-free)
- 1 tablespoon avocado oil
- 3 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1
Pat the steak cubes dry with paper towels and season all over with the salt and black pepper. Letting them sit dry for a few minutes helps them sear instead of steam.
- 2
Heat the avocado oil and 1 tablespoon of the butter in a large cast-iron skillet or flat-top griddle over high heat until the butter foams and the pan is screaming hot.
- 3
Add the steak in a single layer, working in two batches if needed to avoid crowding. Sear undisturbed for 1 to 2 minutes per side until deeply browned but still pink inside, about 3 to 4 minutes total.
- 4
Reduce heat to medium. Push the steak to one side and add the remaining 2 tablespoons butter, garlic, and ginger. Cook for 30 seconds until fragrant, then toss to coat the meat.
- 5
Pour in the coconut aminos and sesame oil and toss everything for another 30 to 60 seconds until the steak is glazed and glossy.
- 6
Remove from heat and scatter with sliced green onions and toasted sesame seeds. Serve hot.
Tips & notes
- Serve over buttery cauliflower fried rice or alongside hibachi zucchini and mushrooms to recreate the full steakhouse plate while staying keto.
- Coconut aminos stands in for soy sauce and the classic sweet glaze in one move. It is naturally a little sweet and gluten-free, so no sugar or teriyaki is needed.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat quickly in a hot skillet to keep the steak tender rather than tough.
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Frequently asked questions
- How many carbs are in keto hibachi steak?
- This recipe has 4g net carbs per serving (5g total carbs minus 1g fiber), along with 478 calories, 39.5g protein, and 33.8g fat. It makes 4 servings.
- What makes hibachi steak keto-friendly?
- Traditional hibachi uses sugary teriyaki, soy-and-mirin sauces, and is served over white rice. This version swaps in coconut aminos and garlic butter for the glaze and pairs the steak with cauliflower rice, cutting the carbs while keeping the savory steakhouse flavor.
- What should I serve with keto hibachi steak?
- Cauliflower fried rice, sauteed mushrooms, zucchini, and broccoli all stay low-carb and mirror a real hibachi spread. A drizzle of keto yum yum sauce made with avocado-oil mayo adds the classic finishing touch for about 1g net carb per tablespoon.
