Chicken / Steak & Vegetable Hibachi

Directions

1. 1

   Slice the meat and vegetables into bite sized pieces.

2. 2

   Melt 2 Tbsp of butter, add the meat, then add 3 Tbsp of soy sauce.

3. 3

   Melt the other 2 Tbsp of butter, add the onions and zucchini, then add the last 5 Tbsp of soy sauce and a dash of salt and pepper.

4. 4

   Stir occasionally for 7- 8 minutes or to desired tenderness.

5. 5

   For the chicken, add lemon juice for the last minute of cooking and cook steak to desired temperature.

6. 6

   Add the mushrooms a few minutes before the meat is done because these cook fast!

7. 7

   Bring 2 ½ cups water to rolling boil.

8. 8

   Add 2 cups rice and remove from heat, cover and simmer for 20 minutes.

9. 9

   Remove cover for 5 minutes so the rice absorbs the remaining water. Melt the butter on your flat top.

10. 10

    Once the rice has absorbed all the water, add the scrambled eggs, carrots, peas, and onions together on the griddle over medium heat.

11. 11

    Add the soy sauce, salt, and pepper and cook for about 8 minutes, stirring often.