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Hibachi Steak Recipe

Name: Koizi Endless Gourmet Grill & Sushis Hibachi Steak Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.25 lb boneless sirloin steak (or ribeye), trimmed; 0.25 cup soy sauce; 2 tbsp mirin (or dry sherry); 1 tbsp vegetable oil (for marinade); 1 tsp granulated sugar; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 0.5 tsp black pepper; 0.25 tsp salt; 2 tbsp vegetable oil (for cooking); 2 tbsp unsalted butter; 0.5 tsp sesame oil; 2 tbsp green onions (scallions), sliced; 2 wedges lemon wedges (optional); 3 cup dashi broth (or low-sodium chicken broth); 1 tsp soy sauce; 0.25 tsp salt; 0.25 cup wakame (rehydrated) or sliced mushrooms; 1 tbsp green onion, thinly sliced; 3 cup mixed salad greens (lettuce, cabbage, carrot ribbons); 0.5 cup cucumber, thinly sliced; 3 tbsp ginger dressing (store-bought or homemade); 0.5 tsp toasted sesame seeds; 3 cup day-old cooked white rice; 2 tbsp vegetable oil; 1 tbsp unsalted butter; 2 each egg, lightly beaten; 0.25 cup carrot, finely diced; 0.25 cup frozen peas, thawed; 0.25 cup onion, finely diced

Inspired by Koizi Endless Gourmet Grill & Sushi

Time50m

Serves4

Served with soup, salad and fried rice

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Ingredients

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Hibachi Steak & Marinade

1 1/4 lb boneless sirloin steak (or ribeye), trimmed

1/4 cup Aged soy sauce

2 tbsp mirin (or dry sherry)

1 tbsp vegetable oil (for marinade)

1 tsp granulated sugar

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1/2 tsp black pepper

1/4 tsp Celtic sea salt

Grill / Cooking

2 tbsp vegetable oil (for cooking)

2 tbsp Unsalted butter

1/2 tsp Toasted sesame oil

2 tbsp green onions (scallions), sliced

2 wedges lemon wedges (optional)

Soup (Clear Dashi-style Soup)

3 cup dashi broth (or low-sodium chicken broth)

1 tsp Aged soy sauce

1/4 tsp Celtic sea salt

1/4 cup wakame (rehydrated) or sliced mushrooms

1 tbsp green onion, thinly sliced

Salad (Simple Hibachi-style Salad)

3 cup mixed salad greens (lettuce, cabbage, carrot ribbons)

1/2 cup cucumber, thinly sliced

3 tbsp ginger dressing (store-bought or homemade)

1/2 tsp toasted sesame seeds

Fried Rice

3 cup day-old cooked white rice

2 tbsp Tuscany sunflower oil

1 tbsp Unsalted butter

2 each egg, lightly beaten

1/4 cup carrot, finely diced

1/4 cup frozen peas, thawed

1/4 cup onion, finely diced

1 1/2 tbsp Aged soy sauce

1/2 tsp Toasted sesame oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Hibachi Steak & Marinade

Marinate Steak

Slice steak into 1/2-inch thick strips across the grain. In a bowl combine 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp vegetable oil, 1 tsp sugar, grated ginger, minced garlic, 1/2 tsp black pepper and 1/4 tsp salt. Add steak strips, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Prepare for Cooking

Remove steak from fridge 10 minutes before cooking to come closer to room temperature. Pat excess marinade off the strips and reserve marinade for finishing sauce if desired (see note).

Grill / Cooking

Heat Flat-top or Skillet

Heat a large heavy skillet or flat-top griddle over medium-high to high heat until very hot (about 3–5 minutes). Add 2 tbsp vegetable oil and 2 tbsp butter; swirl to coat and let butter foam and just beginning to brown.

Cook Steak

Working in a single layer (cook in two batches if necessary), add steak strips to the hot surface leaving space between pieces. Sear without moving for 1.5–2 minutes to develop a crust, then flip and cook another 1–1.5 minutes for medium-rare to medium (adjust time for thickness). If you reserved marinade, brush a little on during the last 30 seconds. Remove steak to a resting plate.

Finish

Turn heat off or down, add 1/2 tsp sesame oil and sprinkle sliced green onions over the cooked steak. Let rest 3–5 minutes. Serve with lemon wedges if using.

Soup (Clear Dashi-style Soup)

While the steak marinates or rests, bring 3 cups dashi or low-sodium chicken broth to a gentle simmer in a small pot. Stir in 1 tsp soy sauce and 1/4 tsp salt. Add rehydrated wakame or sliced mushrooms and simmer for 1–2 minutes until warmed through. Ladle into bowls and garnish with thinly sliced green onion.

Salad (Simple Hibachi-style Salad)

Toss mixed salad greens and cucumber slices lightly with 3 tbsp ginger dressing just before serving. Sprinkle with 1/2 tsp toasted sesame seeds. Serve chilled alongside steak.

Fried Rice

Prep

Have rice chilled and broken up so there are no large clumps. Beat eggs and set aside. Dice carrot and onion; thaw peas.

Cook Eggs

Heat a large skillet or wok over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp butter. Pour in beaten eggs and scramble quickly until just set; transfer eggs to a bowl and set aside.

Stir-fry Veggies & Rice

Add remaining 1 tbsp vegetable oil to the hot pan. Add diced onion and carrot; stir-fry 1–2 minutes until softened. Add rice, breaking up any clumps, and spread across the pan so it contacts the hot surface. Let rice sit undisturbed 30–45 seconds, then stir. Add peas and return scrambled eggs to the pan.

Season

Drizzle 1.5 tbsp soy sauce and 1/2 tsp sesame oil over the rice, stirring to combine. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir-fry another 1–2 minutes until heated through and flavors meld. Remove from heat.