When we're craving a restaurant-style meal but don't want to pay outside prices, this homemade hibachi steak dinner is the one we turn to! Let me show you how to make hibachi at home--it's more simple than you might think.
And if you enjoy this recipe, you'll love my sesame chicken stir fry, too!
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❤️ Why You'll Love this Recipe
Authentic Japanese Steakhouse Flavor - This hibachi steak copycat recipe produces beautifully layered savory, sweet, spicy, and umami flavors in each bite. Use my tips on temperature and timing to get traditional taste and texture all in one pan!
Completely Customizable - You can follow my DIY steak hibachi tutorial as written, or tweak it here and there to create a meal that's specific to your tastes. Peep a few great modification ideas below.
👉🏾 I keep a few meals in rotation that my family always says tastes better than eating out. Check out my quick & easy Caribbean curry shrimp, sheet pan pizza recipe, perfect shrimp and grits with sausage, and juicy harissa meatballs next!
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What You'll Need for this Recipe
Sirloin Steak, specifically top sirloin, works really well for at-home hibachi because it has good beefy flavor that soaks up the marinade well and holds its shape when cut into the characteristic hibachi cubes. It's also more budget-friendly than other cuts.
Day-Old Rice is firm enough to make really good fried rice. You can technically use freshly cooked rice, but the texture won't be the same, and it won't brown as well.
Flavorings like soy sauce, sesame oil, oyster sauce, and mirin combine for lip-smackingly good taste. You can use either toasted or regular sesame oil interchangeably here.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Types of Steak Used in Hibachi - I like sirloin in this recipe because it nicely balances quality and cost when you need to feed your family or for a bigger crowd. But you could also use New York Strip for richer flavor at a slightly higher price point. Ribeye would be even richer and bolder, but the fat that creates that extra richness can also create grease flares during cooking, so be careful! And if you want to get more fancy for a date night hibachi for two, filet mignon is my pick because it's super tender.
Vegetables - You can add different veggies like broccoli or cauliflower, or substitute them for what I've used, which are the typical vegetables you'd see used in a hibachi grill dinner.
With Noodles - Feel free to pair your meat and veg with stir-fried noodles instead of fried rice, if you prefer. Yakisoba noodles are your best bet for this, though you could get away with ramen noodles or even spaghetti in a pinch!
Sauce - Serve up your hibachi steak dish with an assortment of sauce options like yum yum sauce, Japanese BBQ sauce, teriyaki glaze, and ginger-y brown sauce.
How to Cook Hibachi in Order
Prepping the Ingredients
- Step One: Slice the carrot, zucchini, and mushrooms. Dice the onion, slice the scallions, and mince the garlic and ginger. (Photos 1 and 2)
- Step Two: Cut the steak into cubes, then toss it in the marinade. (Photo 3)
- Step Three: Mix up the sauce for the fried rice, and set it aside. (Photo 4)
Pro Tip #1
You can cut the vegetables up to three days in advance and just store them in airtight containers in the refrigerator. And you can marinate the meat up to two hours ahead of time. Read the recipe card notes below for full details!
Frying the Rice
- Step Four: Saute the onion, garlic, and fried rice vegetables. (Photos 5 and 6)
- Step Five: Add in the rice and mixed sauces. (Photo 7)
- Step Six: Fry the beaten egg. (Photo 8)
Pro Tip #2
Since we're cooking everything in one pan over high heat, I recommend a sturdy cast iron skillet, wok, or stainless steel pan on the stove. Or you can make a DIY hibachi grill out of a flat top grill like the Blackstone griddle!
Cooking the Steak and Veggies
- Step Seven: Toss all the fried rice elements together. (Photo 9)
- Step Eight: Stir-fry the prepped vegetables in butter and sesame oil. (Photo 10)
- Step Nine: Follow with the marinated steak. (Photo 11)
- Step Ten: Assemble each plate with rice, vegetables, steak, and sauce. (Photo 12)
Pro Tip #3
Medium or medium-rare (130-145 degrees Fahrenheit) is the most popular option for hibachi top sirloin, but you can cook the steak to your desired temperature/level of doneness. Because these are the size of steak bites, they will cook much more quickly than a full steak.
Frequently Asked Questions
Allow the food to come to room temperature, then transfer the rice, vegetables, and steak to separate airtight containers and refrigerate. Keeps for up to four days.
How to Serve
Temperature: This dish is best served piping hot--and enjoyed carefully to avoid burning your tongue!
Garnishes: Add a drizzle of your favorite hibachi steakhouse sauce, and maybe a sprinkle of sliced green onions, and you're good to go.
Pairings: Hibachi at home is a full meal all by itself, but if you want to throw a DIY hibachi party at home, pair it with a side salad and Japanese ginger salad dressing or Japanese clear soup.
Occasions: You can serve up homemade Japanese hibachi in about an hour on a weeknight or make it part of your Valentine's Day dinner menu!
More Favorite Beef Recipes
Looking for other recipes like this? Try these:
Now that you know how to make restaurant-quality hibachi at home, I hope you'll enjoy it soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Homemade Steak Hibachi Dinner Recipe
Equipment
- 1 knife
- 1 garlic press optional
- 1 large cast iron skillet or wok, or other large skillet suited for high-heat cooking
- 1 food thermometer optional
Ingredients
For the Steak
- 2 pounds beef sirloin
- 10 cloves garlic divided
- 2 inches fresh ginger
- 1 tablespoon honey
- 3 tablespoons unsalted butter divided
For the Vegetables
- 1 onion
- 1 pound zucchini
- ½ pound carrot
- 4 ounces mushrooms
For the Fried Rice
- 2 cups cooked white rice use day-old rice for the best results*
- 2 eggs beaten
- 2 ½ tablespoons cooking oil
- 1 cup frozen vegetables like peas, carrots, and/or corn
- 1 ½ tablespoon soy sauce
- 2 scallions
- 1 tablespoon oyster sauce
- 8 teaspoons sesame oil divided
- 2 tablespoons mirin divided
For Serving
- Yum Yum sauce
- sea salt to taste
- white pepper to taste
Instructions
- Prep the Ingredients: Cut the steak into two-inch pieces, slice the zucchini and carrots into half moons, slice the mushrooms into strips, thinly slice the scallions, dice the onion, grate the ginger, and mince or press the garlic.Whisk together one tablespoon of mirin, the oyster sauce, soy sauce, one teaspoon sesame oil, and a pinch of white pepper. Set aside.2 pounds beef sirloin, 10 cloves garlic, 2 inches fresh ginger, 1 onion, 1 pound zucchini, ½ pound carrot, 4 ounces mushrooms, 1 tablespoon soy sauce, 2 scallions, 1 tablespoon oyster sauce, 1 tablespoons mirin, 1 teaspoons sesame oil
- Add steak to a bowl with six cloves of the garlic, ginger, honey, one teaspoon sesame oil, one tablespoon mirin, ½ tablespoon soy sauce, sea salt, and white pepper to taste, and toss until evenly coated. Cover and set aside to marinate.This step can be done up to two hours ahead of time. If you choose to marinate the steak for longer than 30 minutes, place the bowl in the refrigerator, then pull it out 30 minutes before cooking to allow it to come to room temperature.0.5 tablespoon soy sauce, 1 teaspoons sesame oil, 1 tablespoons mirin, sea salt, white pepper, 1 tablespoon honey
- Make the Fried Rice: Add half the cooking oil to pan over high heat. Once the oil is smoking, add two cloves of the garlic and half the onion. Cook until they start to become fragrant (about 1 ½ minute).1.25 tablespoons cooking oil
- Stir in the frozen vegetables and cook until their liquid starts to evaporate (about two minutes). Mix in the rice and mixed sauces, and cook until the pan stops steaming-meaning the liquid has evaporated (about 6-8 minutes).1 cup frozen vegetables, 2 cups cooked white rice
- Push the ingredients to one side of the pan, then add the remaining cooking oil to the opposite side. Pour in the eggs, and scramble them hard. Then sprinkle in the scallions, and combine all the ingredients in the pan. Transfer to a covered container to keep warm.1.25 tablespoons cooking oil, 2 eggs
- Cook the Vegetables: Reduce heat to medium-high, and add two tablespoons of butter, one tablespoon of sesame oil, followed by the carrot, zucchini, mushrooms, and remaining onion and garlic cloves, plus salt and white pepper to taste. Cook the vegetables until the mushrooms are caramelized and everything is tender (about 10 minutes), stirring and tossing to ensure everything cooks evenly. Transfer to a covered container to keep warm.If the pan is too crowded for the vegetables to cook evenly, you can cook them in batches.3 teaspoons sesame oil, 2 tablespoons unsalted butter
- Cook the Steak: Increase heat to high. Add remaining butter and sesame oil to pan, followed by marinated sirloin. Cook steak for about five minutes or until outsides are completely browned on all sides and insides are cooked to your desired level of doneness**, then remove from heat.3 teaspoons sesame oil, 1.01 tablespoons unsalted butter
- Assemble and Serve: Divide the cooked rice, vegetables, and steak onto four plates or bowls, and serve hot with yum yum sauce.Yum Yum sauce
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