Homemade Steak Hibachi Dinner Recipe

Course: Main Dish

Cuisine: Fusion, Japanese

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 774kcal

Author: Jazzmine Woodard

Savory steak, vegetables, and fried rice cooked all hibachi style, all in one pan, for a restaurant-style experience at home

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Equipment

1 cutting board
1 knife
1 garlic press optional
2 mixing bowl
1 large cast iron skillet or wok, or other large skillet suited for high-heat cooking
1 kitchen spoon
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

Notes

Preparation

*You can technically use freshly cooked rice, but the texture won't be the same, and it won't brown as well.

**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.

Modifications

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.

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.

Storage

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.

Nutrition