Hibachi Steak Recipes

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JAPANESE GRILLED HIBACHI STEAK



Japanese Grilled Hibachi Steak image

Traditional Japanese hibachi steak is cooked over a charcoal grill, not an iron griddle. Bring authentic hibachi grilling to your next backyard cookout!

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 40m

Number Of Ingredients 8

2 cloves garlic, minced
1 inch ginger, grated
1 tsp sugar
3 Tbsp soy sauce
1 Tbsp water
1 Tbsp oil
2 1" thick Certified Angus Beef ® brand New York strip steaks
Sesame seeds and scallions, for garnish

Steps:

  • In a small bowl, mix the garlic and ginger with the sugar, soy sauce, water, and oil, until the sugar has dissolved.
  • Place the steak in a tight-fitting dish with high sides (or a zip-locked bag). Pour the marinade over the steak, turning to coat. Marinade for 30 min, while you preheat your charcoal grill.
  • Preheat your charcoal grill to high heat (roughly 450F). (You should be able to hold your hand 4-5 inches from the grates for 2-4 seconds.)
  • Once your grill grates are hot, remove the steaks from the marinade and grill for 2 minutes per side, turning once gently with tongs.
  • When you think your steaks are done, test the internal temperature with an instant-read thermometer. You are looking for an internal temperature of 130F for medium rare or 140F for medium. (The internal temperature of your steak will rise around 5 degrees while the steaks rest, bringing them to the correct temperature for each doneness listed.)
  • Remove the steaks from the grill and let rest for 5 minutes before slicing.
  • Top with sesame seeds and sliced scallions, if desired for serving.
  • Serve with white rice and grilled vegetables.

Nutrition Facts : Calories 284 calories, ServingSize 1/3 of recipe

HIBACHI STEAK



Hibachi Steak image

Try hibachi steak at home with a buttery sirloin steak in a rich Asian-inspired sauce that only takes 10 minutes from start to finish.

Provided by The Cooking Jar

Time 10m

Yield 2

Number Of Ingredients 7

1 lb. boneless steak like sirloin/fillet, cut into bite-sized pieces
1 tablespoon butter
1 teaspoon garlic, minced
1/4 teaspoon sesame oil (optional)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons teriyaki sauce/mirin
Pepper to taste

Steps:

  • Combine the sauce ingredients and set aside.
  • Over medium-high heat, melt the butter and toss in the garlic. Saute until fragrant, about half a minute.
  • Add in the steak bites and toss to combine.
  • Pour in the sauce and toss to coat the meat thoroughly.
  • Stir-fry for about 5 minutes until the sauce has cooked down and the beef is seared.
  • Finish with a drizzle of sesame oil (optional) and dish and serve hot with hibachi rice, hibachi noodles, or hibachi vegetables.
  • Enjoy!

Nutrition Facts : Calories 369 calories, Sugar 2.6 g, Sodium 693.4 mg, Fat 14.4 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 4.2 g, Fiber 0.1 g, Protein 52.5 g, Cholesterol 149.3 mg

STEAK HIBACHI STYLE



Steak Hibachi Style image

This dish can stretch 2 rib eye steaks to feed 4 people. Made it from my best memory of Japanese Steak house with my own flair thrown in. I served this with hash brown casserole the family loved it. Doesn't take long to make at all!

Provided by Shawn C

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 rib eye steaks, cut into bite-size pieces
1/2 cup diced onion
6 white button mushrooms, sliced thin (but not paper thin)
3 tablespoons butter
1 teaspoon cavendar's all purpose Greek seasoning
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 lemon, juice of

Steps:

  • In cast iron skillet get pan very hot and add butter and mushrooms.
  • When mushrooms are starting to turn brown, turn down heat to med-high; add onions and cook 2 minutes.
  • Add steak pieces and season ingredients with Cavendar's and garlic powder.
  • Cook until steak is done to desired taste of doneness.
  • Add soy sauce and lemon juice and stir until a "thickish" sauce forms in pan and all ingredients are coated well.
  • Serve.

Nutrition Facts : Calories 99.5, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 566.2, Carbohydrate 4.3, Fiber 0.8, Sugar 1.7, Protein 2.2

RESTAURANT-STYLE HIBACHI STEAK RECIPE [2022] (SUPER EASY!)



Restaurant-style Hibachi Steak Recipe [2022] (Super Easy!) image

Try hibachi steak at home with a buttery sirloin steak in a rich Asian-inspired sauce that takes only 10 minutes to prepare.

Provided by Jamasine J

Categories     Beef

Time 10m

Number Of Ingredients 7

1 lb. boneless steak like sirloin/fillet, cut into bite-sized pieces
1 tablespoon butter
1 teaspoon garlic, minced
1/4 teaspoon sesame oil
1 1/2 tablespoons soy sauce
1 1/2 tablespoons teriyaki sauce/mirin
Pepper to taste

Steps:

  • Set aside the sauce ingredients after combining them.
  • Melt the butter and toss in the garlic over medium-high heat. Cook for about a minute, or until fragrant.
  • Toss in the steak bites to combine.
  • Pour in the sauce and toss to thoroughly coat the meat.
  • Stir-fry for 5 minutes, or until the sauce has thickened and the beef is seared.
  • Serve immediately with hibachi rice, hibachi noodles, or hibachi vegetables and a drizzle of sesame oil.
  • Enjoy!

Nutrition Facts : Calories 529kcal, Sugar 3g, Sodium 1735mg, Fat 28g, SaturatedFat 10g, Carbohydrate 42g, Fiber 3g, Protein 28g, Cholesterol 131mg

HIBACHI STEAK



Hibachi Steak image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons canola oil
1 large carrot, thinly sliced
1 zucchini, thinly sliced
1 medium onion, thinly sliced
1 (8-ounce) package sliced mushrooms
1 1/2 pounds top round steak
1 pound egg roll wrappers
1/2 cup reduced sodium soy sauce
2 tablespoons cider vinegar
2 teaspoons chopped garlic
1 teaspoon cornstarch
2 tablespoons butter

Steps:

  • Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
  • Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
  • Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
  • In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
  • Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
  • Top the cooked noodles with the steak and vegetable mixture and serve.

JAPANESE STEAKHOUSE HIBACHI CHICKEN AND STEAK WITH VEGTABLES



Japanese Steakhouse Hibachi Chicken and Steak With Vegtables image

My family used to celebrate every major event at this hole in the wall family owned Japanese steakhouse that closed down so rationally I had to start making it at home to survive. This recipe has become my family's absolute favorite and hopefully it will be for your family too

Provided by calleyfornia

Categories     Chicken Breast

Time 1h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 29

16 ounces mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic juice
1 teaspoon ketchup
1/4 teaspoon Tabasco sauce
1 teaspoon ground mustard
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon white pepper
1/8 cup water
5 skinless boneless thin sliced chicken breasts
2 large white onions
4 green zucchini, large
1 (16 ounce) package sliced mushrooms
2 tablespoons vegetable oil
8 tablespoons less sodium soy sauce
4 tablespoons butter or 4 tablespoons garlic butter
1 dash iodized salt
1 dash ground pepper
1 dash lemon juice (if you're cooking chicken)
1/2 cup carrot, grated, depending on how much you want
1/2 cup peas if you'd like to add peas
2 -3 scrambled eggs
1/2 cup diced onion if you want onion in your rice
2 tablespoons unsalted butter
3 tablespoons low sodium soy sauce
2 cups uncooked parboiled rice
2 1/2 cups water

Steps:

  • Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water.
  • While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
  • Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often.
  • In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
  • When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms.
  • Continue to stir both pans.
  • Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice.
  • Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning.
  • Serve in even portions to everyone's plates.
  • Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.

Nutrition Facts : Calories 927, Fat 45, SaturatedFat 17.8, Cholesterol 254.8, Sodium 2894.6, Carbohydrate 74.7, Fiber 7.3, Sugar 16.7, Protein 57.5

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