Benihana Homemade Hibachi Steak Recipe [Make it like a CHEF]

Everyone enjoys Benihana’s Hibachi Steak. This dish can be made at home in under 30 minutes. It’s not as difficult as you think to recreate this masterpiece.

The hibachi steak at Benihana’s is well-known. While visiting Benihana is a fun outing, you can make this steak at home. It starts in a skillet and ends with a delectable soy-ginger sauce.

The sauce not only improves the flavor of the steak, but it’s also a great recipe for entertaining. The key is to choose the best steak possible.

Suggested:

• The Best Flour Sifters
• Best Cookie Scoop
• Best Cast Iron Waffle Maker

THE BENIHANA STORY

Benihana’s story, like all good Japanese stories, began with a samurai warrior’s descendant (Yunosuke Aoki) and a Tokyo coffee shop.

Aoki, a popular entertainer, had the idea to open a coffee shop with his wife, Katsu, shortly after the war.

Because of food staple shortages, Aoki rode his bike more than twenty miles to buy real sugar for his shop, which they named Benihana.

WHAT IS HIBACHI STEAK?

“Hibachi” literally translates to “fire bowl” in Japanese. Hibachi is the technique of cooking meat, vegetables, and seafood on high-heat surfaces.

Hibachi is now cooked on large metal plates, but it was traditionally prepared on an open-grate grill, similar to a barbecue.

Hibachi has grown in popularity due to the entertainment value it adds to the dining experience. The chefs use their culinary skills to create an interactive dining experience for those who attend.

This method can be used to make hibachi from chicken, seafood, or steak, and it is served with sautéed vegetables, fried rice, and a delicious dipping sauce.

HOW TO MAKE HIBACHI STEAK

1. In a small bowl, combine the ingredients for the hibachi steak marinade, then marinate the steak.

2. Add vegetables to a hot pan with olive oil and season with salt and pepper. Cook until the vegetables are tender-crisp, then add the soy sauce.

3. In a pan, melt the butter and add the rice and soy sauce. Once the pan is hot, make a hole in the center and scramble an egg. Combine rice, scrambled egg, and green onions in a mixing bowl.

4. Cook the steak for 3-5 minutes on each side while the rice is cooking.

5. To make the signature mustard sauce, combine all of the ingredients listed under that heading in a bowl.

6. Cube the steak and serve with rice, vegetables, and mustard sauce on the side. Enjoy!

INGREDIENTS AND SUBSTITUTIONS

• Sirloin steak – if you don’t like steak, you can substitute chicken or shrimp. If you prefer chicken, try my chicken hibachi dinner recipe!

MARINADE FOR HIBACHI STEAK:

• Instead of sesame oil, canola oil, sunflower oil, or grapeseed oil can be used.
• Tamari, liquid aminos, and coconut aminos are all excellent substitutes for soy sauce.
• Hoisin sauce – teriyaki sauce or a mixture of soy sauce and brown sugar will produce a flavor similar to hoisin sauce.
• Garlic – For this recipe, use fresh or jarred minced garlic.
• For this recipe, use fresh or jarred grated ginger.

MUSTARD SAUCE:

• Light mayonnaise – Greek yogurt can be used as a healthier substitute for mayonnaise.
• Soy sauce – tamari, liquid aminos, or coconut aminos are all acceptable substitutes.
• Rice vinegar can be replaced with white wine vinegar, champagne vinegar, or lemon juice.
• Stone ground mustard is recommended as a substitute for dijon mustard.

VEGETABLES SAUTÉED:

• Any neutral oil, such as grapeseed or avocado oil, can be substituted for olive oil.
• Carrot – the vegetables listed in this category are commonly used at Benihanas, but feel free to use whatever vegetables you have on hand.
• Mushrooms – see carrot substitution notes.
• Yellow onion – see carrot substitution notes.
• Zucchini – see carrot substitution notes.
• Tamari, liquid aminos, and coconut aminos are all excellent substitutes for soy sauce.
• seasoned with salt and pepper (to taste)

BENIHANA FRIED RICE:

• White rice – any type of white rice, such as basmati or jasmine, is suitable.
• Vegetable oil or canola oil can be substituted for butter.
• Garlic – minced garlic, fresh or jarred
• Instead of soy sauce, try tamari or coconut aminos.
• If you’re not a fan of eggs, leave them out entirely.
• If you’re short on time, omit the green onion entirely.

WHAT IS THE DIFFERENCE BETWEEN HIBACHI AND TERIYAKI STEAK?

The sauce is what makes the difference between the two. Both dishes are cut into bite-sized cubes, but the teriyaki steak is glazed.

Soy sauce, sake, mirin, sugar, and optional spices are used to make teriyaki sauce. Hibachi steak is not cooked with a sauce, but it is served with a sauce into which the meat can be dipped.

WHAT CUTS OF BEEF ARE BEST FOR HIBACHI?

To make the best hibachi steak, start with a tender and lean cut of beef. Sirloin and tenderloin both work well because they are tender and lean.

CAN YOU COOK THIS HIBACHI STEAK RECIPE ON A GRIDDLE?

Ideally, you should cook this steak on a griddle over high heat, but if you don’t have one, you can use a skillet.

I recommend using either a stainless steel or a cast-iron skillet. When cooking the steak in a frying pan, you do not need to adjust the temperature.

STORING AND REHEATING

If you have any leftovers or are making this dish as part of your weekly meal prep, refrigerate everything in airtight meal prep containers.

This hibachi steak will keep in the fridge for up to 4-5 days, making it an ideal weekly meal prep option.

When you’re ready to serve the hibachi steak, reheat it in a hot pan on the stove to keep everything moist and the vegetables crisp.

You can reheat this dish in the microwave as well. Sprinkle the rice with water before microwaving it to prevent it from drying out during the reheating process.

FREEZING THIS DISH

This hibachi steak is an excellent freezer meal! This dish’s fried rice freezes extremely well. To freeze the rice, place it in an airtight container and place it in the freezer for up to 6 months.

Allow the rice to thaw in the refrigerator overnight before serving, or toss it straight from the freezer into a pan or microwave to reheat. Sprinkle water on top of the rice before microwaving to keep it from drying out.

The cooked steak and vegetables can be frozen as well. They should be used within 3 months of being frozen.

Refrigerate the steak overnight, then make more hibachi sauce to add to the pan when reheating.

HOW TO STORE AND REHEAT HIBACHI STEAK?

You should keep your steak in an airtight container in the refrigerator for up to 5 days.

If I know I’m going to have leftover steak, I cook it very rarely and then reheat it in a skillet. This way, when you serve your meat, it will still have a really nice texture.

Frequently Asked Questions

Print

source: https://copykat.com/benihanas-hibachi-steak/