Ichiban Steak & Chicken Recipe

Slice and season proteins

Pat beef and chicken dry with paper towel. Lightly season both with 1/2 tsp kosher salt and 1/2 tsp black pepper each (reserve remaining salt and pepper). Toss chicken with 1/2 tbs sesame oil to coat; set both proteins aside separately.

Prepare vegetables and sauce

Slice onion, zucchini, mushrooms, julienne carrot, and rinse bean sprouts. Mix soy sauce, mirin, grated ginger, and minced garlic in a small bowl; set aside as hibachi sauce base. Make sure rice is warm and loosely fluffed.

Heat a large cast-iron griddle or nonstick skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tbs vegetable oil and 1/2 tbs butter. Add onions and carrots and stir-fry 1–2 minutes until starting to soften.

Add zucchini and mushrooms. Season vegetables with remaining 1/2 tsp salt and a pinch of pepper. Stir frequently for 2–3 minutes until vegetables are tender-crisp.

Push vegetables to one side of the griddle. Add the cooked rice to the cleared space with 1/2 tbs vegetable oil. Spread rice into an even layer and let it sear without stirring for about 1 minute to get light toasting, then fold into vegetables. Add 1 tbs of the prepared soy-mirin sauce mixture to the rice-vegetable mix and toss until evenly coated. Transfer vegetables & rice to a warm plate and keep warm.

Return skillet/griddle to medium-high heat and add remaining 1/2 tbs vegetable oil. Add the chicken pieces in a single layer. Let sear undisturbed for 1–2 minutes to develop color, then stir and cook for 3–4 minutes more until internal temperature reaches 165°F (74°C). Spoon 1 tbs of the soy-mirin sauce over the chicken during the last minute of cooking and remove chicken to a warm plate.

Wipe the cooking surface lightly if there are large browned bits. Add 1/2 tbs butter and quickly add the beef slices in a single layer. Sear for 30–45 seconds per side (thin slices), stirring and flipping as needed until just cooked through (about 1–2 minutes total). During the last 30 seconds add remaining 1–2 tbs sauce mixture and toss to glaze. Remove beef to a separate warm plate.

Arrange beef and chicken side-by-side on a serving plate with the vegetable-fried rice alongside. Sprinkle toasted sesame seeds and sliced scallions over the proteins and vegetables. Add lemon wedges on the side.

Serve with hibachi yum yum sauce and/or spicy mayo on the side. Optional: drizzle a little extra sesame oil or soy sauce to taste. Enjoy immediately while hot.