This delectable recipe makes having restaurant-quality hibachi at home a surprisingly simple task!
A restaurant-style recipe, made with authentic ingredients and served with a side of ginger sauce, is the ideal way to get your fix of Asian food in the comfort of your own home.
This recipe’s secret ingredient elevates it to new heights (hint: it’s high-quality butter!).
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.
WHAT MAKES THIS HIBACHI STEAK SO GOOD?
- This hibachi steak is rich and delicious when cooked in creamy butter. I love how Danish Creamery’s butter with a hint of sea salt takes this recipe to another level of flavor.
- The saucy, perfectly cooked steak, fried rice loaded with vegetables, sautéed hibachi vegetables, and flavor-packed ginger sauce make for a filling, delicious meal.
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HOW TO MAKE HIBACHI STEAK?
- In a small bowl, combine the ingredients for the hibachi steak marinade, then marinate the steak.
- 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.
- 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.
- Cook the steak for 3-5 minutes on each side while the rice is cooking.
- To make the signature mustard sauce, combine all of the ingredients listed under that heading in a bowl.
- Cube the steak and serve with rice, vegetables, and mustard sauce on the side. Enjoy!
TOP TIPS FOR MAKING
- The amount of time you cook your steak depends on whether you prefer it rare or well-done. Cook for about 2 minutes, or until just browned, for medium-rare. Cook for 3 minutes on medium, or until a piece of steak pressed with a spoon has some resistance. 4-5 minutes for well done, or until the steak feels firm.
- Use leftover rice from a previous meal to make the best fried rice ever. Buy some pre-cooked rice from the grocery store to get even more restaurant-quality rice.
- For this recipe, we used white rice, but you can use any precooked rice you like, including brown or cauliflower rice.
WHAT IS HIBACHI SAUCE MADE OF?
A hibachi dish can be accompanied by a variety of sauces. While there are several hibachi dipping sauces available, the most popular is a dijon mustard sauce.
The mustard sauce is a creamy, tangy sauce that is popular as a side dish with the meat (steak or chicken). Light mayo, soy sauce, and dijon mustard are combined to make this popular sauce sauce.
If you don’t like the dijon mustard sauce that I’ve included in this recipe, you can substitute ginger sauce or yum yum sauce.
Ginger sauce is a thinner and hotter sauce. It’s served alongside the mustard sauce at Benihana, but it’s also delicious on its own.
The yum yum sauce is a white Japanese sauce made with mayonnaise, tomato paste, ketchup, and spices.
HIBACHI STEAK MARINADE:
- 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.
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.
- Before adding the beef, make sure the griddle or skillet is extremely hot to ensure a nice seared crust on the outside. Otherwise, the meat will simply steam and lose its wonderful caramelized flavor.
- Using fresh ginger will give the sauce the best flavor. Peel the ginger and grate it with a grater.
- It is critical to use day old or at least cold rice to ensure that your fried rice does not become mushy.
- For the fried rice, you can use either white or brown rice.
- This recipe can be made with any frozen small chopped vegetables. Use the ones you enjoy!
- Allowing the eggs to sit for too long will cause them to brown.
Frequently Asked Questions
Instead of buying cubed stew meat, I recommend using a boneless top sirloin steak and cutting it up into cubes. Stew meat is typically made from chuck or round, a tough cut of beef that requires a long, slow cooking time to become tender enough to eat.
Garlic, ginger, and sesame seeds are the three main dry spices used in hibachi cuisine. Garlic has the most intense flavor when used whole cloves, but garlic paste and jarred minced garlic are also quite pungent.
The main distinction between the two is the type of sauce used. Hibachi chicken is prepared with soy sauce, whereas teriyaki chicken is prepared with a sweet glaze made of soy sauce and other ingredients.
The most popular Japanese steakhouse hibachi sauces are Ginger Sauce and Yum Yum Sauce. If you’ve ever visited the popular Japanese steakhouse chain Benihana, you’ll know that their ginger sauce is their most popular dish.