Quarantine Hibachi in Tales from the kitchen witch

Steak & Chicken Hibachi

Ingredients
Jasmine Rice
2 NY Strip Steaks (diced)
4 large boneless-skinless chicken thighs(diced)
1 large zucchini
2 large carrots
1 medium sized yellow onion
1 small pack mushrooms
1 head of broccoli
4 large eggs
3-4 green onions
1 cup frozen peas & carrots

Spice /condiments
Olive oil
Sesame oil
1 -2 stick butter
Minced garlic
Dark Japanese Soy Sauce
Oyster sauce
Salt
Pepper
Mayo
Paprika
Garlic powder
Rice Vinegar
Sugar

Cook rice and allow to cool entirely.
Cut up chicken and beef into separate containers.
Make marinade
Soy sauce. Garlic, ginger, onion, Oyster Sauce. Salt Pepper dash of Rice vinegar or Rice Wine. Sugar.
Put each into a bag and pour half the marinade in each container. I eyeball all my measurements. But I aim for 1-2 cups per bag of meat. Allow to sit in Marinade up to 24 hours.

Fried Rice.
Dice onion and green onion. Minced garlic, frozen peas and carrots, scrambled eggs and soy sauce. Mix all together and fry on the griddle or in a wok.

Slice zucchini, carrot, yellow onion,mushrooms, broccoli
Turn on your griddle and melt a full stick of butter. Add in veggies and saute till tender. Throw a dash of salt pepper and soy sauce on them for flavor. OR instead of soy sauce you can use chicken broth.

Meats.
Melt a full stick of butter into the griddle. Add in meat. Cook till done, spritz with soy sauce and fry for another minute to absorb. Repeat for beef/chicken.

Serve.

Im starving…