Hibachi Steak Recipe

[Kitty]

Have this new dish!

Ingredients:​

• 1 lb (450g) steak (such as sirloin, ribeye, or filet mignon), thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons sake (Japanese rice wine) or dry sherry
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1 teaspoon grated fresh ginger
• Salt and pepper to taste
• Optional: chopped green onions for garnish

Instructions:​

1. Marinate the Steak:
   • In a bowl, mix together soy sauce, sake (or dry sherry), minced garlic, sugar, grated ginger, salt, and pepper.
   • Add the thinly sliced steak to the marinade and toss to coat evenly. Let it marinate for at least 15-20 minutes, or you can marinate it longer in the refrigerator for deeper flavor.
2. Prepare the Hibachi Grill (or a Skillet):
   • If you have a hibachi grill, preheat it. If not, you can use a large skillet or grill pan over medium-high heat. Add the vegetable oil and let it heat up.
3. Cook the Steak:
   • Once the grill or skillet is hot, add the marinated steak slices in a single layer. Depending on the size of your cooking surface, you may need to cook the steak in batches to avoid overcrowding.
   • Cook the steak for about 2-3 minutes per side, or until desired doneness. For medium-rare, aim for an internal temperature of around 135°F (57°C).
   • As you cook, you can brush some of the remaining marinade onto the steak for extra flavor.
4. Serve:
   • Once cooked to your liking, transfer the steak to a serving plate. Garnish with chopped green onions if desired.
   • Serve hot with fried rice, vegetables (like zucchini, mushrooms, or onions), and yum yum sauce or soy sauce on the side for dipping.

Notes:​

• Yum Yum Sauce: If you'd like to make the classic Japanese steakhouse yum yum sauce for dipping, mix mayonnaise, ketchup, sugar, garlic powder, paprika, and a little water until smooth.
• Vegetables: Hibachi steak is often served with sautéed or grilled vegetables. You can cook these alongside the steak in the same skillet or on the hibachi grill.
• Rice: Fried rice is a traditional accompaniment. Cook it separately with eggs, soy sauce, vegetables, and a touch of sesame oil.

Enjoy your homemade hibachi steak!

 

[CompassionateWitch8888]

Have this new dish!
View attachment 4937

Ingredients:​

• 1 lb (450g) steak (such as sirloin, ribeye, or filet mignon), thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons sake (Japanese rice wine) or dry sherry
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1 teaspoon grated fresh ginger
• Salt and pepper to taste
• Optional: chopped green onions for garnish

Instructions:​

1. Marinate the Steak:
   • In a bowl, mix together soy sauce, sake (or dry sherry), minced garlic, sugar, grated ginger, salt, and pepper.
   • Add the thinly sliced steak to the marinade and toss to coat evenly. Let it marinate for at least 15-20 minutes, or you can marinate it longer in the refrigerator for deeper flavor.
2. Prepare the Hibachi Grill (or a Skillet):
   • If you have a hibachi grill, preheat it. If not, you can use a large skillet or grill pan over medium-high heat. Add the vegetable oil and let it heat up.
3. Cook the Steak:
   • Once the grill or skillet is hot, add the marinated steak slices in a single layer. Depending on the size of your cooking surface, you may need to cook the steak in batches to avoid overcrowding.
   • Cook the steak for about 2-3 minutes per side, or until desired doneness. For medium-rare, aim for an internal temperature of around 135°F (57°C).
   • As you cook, you can brush some of the remaining marinade onto the steak for extra flavor.
4. Serve:
   • Once cooked to your liking, transfer the steak to a serving plate. Garnish with chopped green onions if desired.
   • Serve hot with fried rice, vegetables (like zucchini, mushrooms, or onions), and yum yum sauce or soy sauce on the side for dipping.

Notes:​

• Yum Yum Sauce: If you'd like to make the classic Japanese steakhouse yum yum sauce for dipping, mix mayonnaise, ketchup, sugar, garlic powder, paprika, and a little water until smooth.
• Vegetables: Hibachi steak is often served with sautéed or grilled vegetables. You can cook these alongside the steak in the same skillet or on the hibachi grill.
• Rice: Fried rice is a traditional accompaniment. Cook it separately with eggs, soy sauce, vegetables, and a touch of sesame oil.

Enjoy your homemade hibachi steak!

Interesting recipe! Something new to try. I am curious where does the word "Hibachi" comes from and why is it called that way?

 

[EvanSeeker]

Your hibachi steak looks absolutely mouthwatering! I’m loving the sizzle and those amazing flavors. Can’t wait to fire up the grill and try this for myself!

 

[Horton]

Have this new dish!
View attachment 4937

Ingredients:​

• 1 lb (450g) steak (such as sirloin, ribeye, or filet mignon), thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons sake (Japanese rice wine) or dry sherry
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1 teaspoon grated fresh ginger
• Salt and pepper to taste
• Optional: chopped green onions for garnish

Instructions:​

1. Marinate the Steak:
   • In a bowl, mix together soy sauce, sake (or dry sherry), minced garlic, sugar, grated ginger, salt, and pepper.
   • Add the thinly sliced steak to the marinade and toss to coat evenly. Let it marinate for at least 15-20 minutes, or you can marinate it longer in the refrigerator for deeper flavor.
2. Prepare the Hibachi Grill (or a Skillet):
   • If you have a hibachi grill, preheat it. If not, you can use a large skillet or grill pan over medium-high heat. Add the vegetable oil and let it heat up.
3. Cook the Steak:
   • Once the grill or skillet is hot, add the marinated steak slices in a single layer. Depending on the size of your cooking surface, you may need to cook the steak in batches to avoid overcrowding.
   • Cook the steak for about 2-3 minutes per side, or until desired doneness. For medium-rare, aim for an internal temperature of around 135°F (57°C).
   • As you cook, you can brush some of the remaining marinade onto the steak for extra flavor.
4. Serve:
   • Once cooked to your liking, transfer the steak to a serving plate. Garnish with chopped green onions if desired.
   • Serve hot with fried rice, vegetables (like zucchini, mushrooms, or onions), and yum yum sauce or soy sauce on the side for dipping.

Notes:​

• Yum Yum Sauce: If you'd like to make the classic Japanese steakhouse yum yum sauce for dipping, mix mayonnaise, ketchup, sugar, garlic powder, paprika, and a little water until smooth.
• Vegetables: Hibachi steak is often served with sautéed or grilled vegetables. You can cook these alongside the steak in the same skillet or on the hibachi grill.
• Rice: Fried rice is a traditional accompaniment. Cook it separately with eggs, soy sauce, vegetables, and a touch of sesame oil.

Enjoy your homemade hibachi steak!

Hibachi steak at home? Yes, please! Can't wait to try this out. Thanks for the recipe!