Hibachi Sirloin Steak Recipe

Prepare Marinade

In a bowl, mix together the soy sauce, minced garlic, grated ginger, brown sugar, black pepper, and salt to taste until the sugar is dissolved.

Marinate the Steak

Place the sirloin steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best flavor.

Preheat Griddle

Heat a large flat griddle or cast iron skillet over medium-high heat. Add vegetable oil and allow it to heat until shimmering.

Cook the Steak

Remove the steak from the marinade (discard the marinade) and place it on the hot griddle. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove the steak from the griddle and let it rest for 5 minutes before slicing.

Sauté Vegetables

In the same griddle, add additional oil if needed and toss in the sliced zucchini, mushrooms, bell pepper, and julienned carrots. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

Plate the Dish

Slice the rested steak against the grain and serve it alongside the sautéed vegetables. Garnish with chopped green onions and sesame seeds.