Hibachi Dinner For Weight Loss

Ingredients

• 1 medium Zucchini (sliced into half‑inch rounds)
• 1 medium Yellow Squash (sliced into half‑inch rounds)
• 1 medium Onion (peeled and sliced half‑inch thick)
• 8 oz Shrimp (peeled, deveined, large)
• 8 oz Lean Steak (sirloin or flank, trimmed of excess fat)
• 2 cups Greens (baby spinach, bok choy, or kale, roughly chopped)
• 200 g Udon Noodles (fresh or pre‑cooked, rinsed and drained)
• 2 tbsp Soy Sauce (low‑sodium)
• 1 tbsp Thai Barbecue Sauce (sweet‑chili style)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (minced fresh)
• 1 tsp Salt
• ½ tsp Black Pepper
• 2 tbsp Light Mayonnaise (reduced‑fat)
• 1 tbsp Ketchup
• 1 tsp Rice Vinegar
• ¼ tsp Paprika
• ¼ cup Water (to thin sauce)
• 1 spray Cooking Spray (Oil) (light coating for pan)

Instructions

1. Prep Vegetables & Aromatics

   Slice the zucchini, yellow squash, and onion into half‑inch rounds. Mince the garlic and ginger. Measure out soy sauce, Thai barbecue sauce, salt, pepper, and paprika.

   Time: PT5M

2. Caramelize Vegetables

   Heat the flat‑top grill over high heat (≈450°F). Lightly spray with cooking oil. Add the sliced vegetables, season with salt, pepper, and half the minced garlic. Stir‑fry until lightly caramelized, about 4‑5 minutes. Drizzle 1 tbsp soy sauce and toss briefly, then transfer to a warm plate.

   Time: PT5M

   Temperature: 450°F

3. Cook Shrimp

   Re‑spray the pan with a thin coat of oil. Add the shrimp in a single layer. Cook 30 seconds on one side, flip, then cook another 30 seconds. Season with the remaining soy sauce, a pinch of salt, pepper, and the remaining minced garlic. Remove and set aside with the vegetables.

   Time: PT3M

   Temperature: 450°F

4. Sear Lean Steak

   Spray the pan again. Place the steak on the hot surface. Season with salt, pepper, the remaining minced garlic, and minced ginger. Drizzle 1 tbsp Thai barbecue sauce over the steak. Sear 4‑5 minutes per side for medium‑rare (adjust time for preferred doneness). Let rest for 2 minutes before slicing.

   Time: PT6M

   Temperature: 450°F

5. Stir‑Fry Udon Noodles

   Add the cooked udon noodles to the pan. Splash with the remaining 1 tsp soy sauce and ½ tbsp Thai barbecue sauce. Toss quickly for 2‑3 minutes until heated through but still firm. Transfer to the serving plate.

   Time: PT3M

   Temperature: 450°F

6. Prepare Light Tangy Sauce

   In a mixing bowl combine ketchup, light mayonnaise, rice vinegar, a pinch of paprika, a pinch of salt and pepper, and the minced garlic. Thin with ¼ cup water, whisk until smooth.

   Time: PT2M

7. Plate the Hibachi Dinner

   Arrange the caramelized vegetables, shrimp, sliced steak, and udon noodles on each plate. Drizzle the light tangy sauce over the top or serve on the side. Garnish with a sprinkle of paprika if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

35 g

Fat

10 g

Fiber

4 g