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Steak & Chicken For 2 Recipe

Name: Yats Steak & Chicken For 2 Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz beef sirloin (or ribeye), trimmed and sliced 1/2" thick; 10 oz boneless skinless chicken thigh or breast, sliced 1/2" thick; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs vegetable oil (for cooking); 2 cups head iceberg lettuce, shredded; 1 cups romaine lettuce, shredded; 1 medium carrot, julienned or shredded; 1 cup cabbage, thinly sliced; 1 small cucumber, thinly sliced; 2 stalks green onions, thinly sliced; 1 tsp sesame seeds, toasted; 3 tbs mayonnaise; 1 tbs soy sauce; 1 tsp rice wine vinegar; 1 tsp sugar; 1 tsp ginger, grated; 1 clove garlic, grated; 1 tsp sesame oil; 1 tsp water (to thin, if needed); 1 small zucchini, sliced into half-moons; 6 pieces mushrooms (cremini or button), halved; 1 medium onion, cut into wedges; 1 cup bean sprouts; 2 tbs butter; 2 tbs soy sauce; 1 clove garlic, minced; 1 tsp salt; 1 tsp black pepper; 2 cups cooked short-grain white rice (preferably day-old)

Inspired by Yats

Time45m

Serves2

Served with: 2 Benihana salad, hibachi vegetables, homemade dipping sauces, & 2 hibachi chicken rice.

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Ingredients

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Proteins

12 oz beef sirloin (or ribeye), trimmed and sliced 1/2" thick

10 oz boneless skinless chicken thigh or breast, sliced 1/2" thick

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs vegetable oil (for cooking)

Benihana Salad (makes 2 salads)

2 cups head iceberg lettuce, shredded

1 cups romaine lettuce, shredded

1 medium carrot, julienned or shredded

1 cup cabbage, thinly sliced

1 small cucumber, thinly sliced

2 stalks green onions, thinly sliced

1 tsp Sesame seeds, toasted

Benihana Salad Dressing (homemade)

3 tbs Mayonnaise

1 tbs Aged soy sauce

1 tsp rice wine vinegar

1 tsp sugar

1 tsp Ginger, grated

1 clove garlic, grated

1 tsp Toasted sesame oil

1 tsp water (to thin, if needed)

Hibachi Vegetables

1 small zucchini, sliced into half-moons

6 pieces mushrooms (cremini or button), halved

1 medium onion, cut into wedges

1 cup Bean sprouts

2 tbs Butter

2 tbs Aged soy sauce

1 clove Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

Hibachi Chicken Rice (2 servings)

2 cups cooked short-grain white rice (preferably day-old)

1 tbs Butter

1 large Egg

1 tbs Aged soy sauce

1 stalk Green onions, chopped

1 tsp Celtic sea salt

1 tsp Tuscany sunflower oil

Dipping Sauces

3 tbs ginger sauce (homemade or store-bought)

3 tbs yum yum sauce (pink/orange hibachi sauce)

2 tbs lemongrass or ponzu (optional)

Finishing & Garnish

2 wedges lemon wedges

1 tsp sesame seeds (for rice/salad garnish)

Method

Proteins

Season and prep

Pat beef and chicken dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper (about 1 tsp each combined). Let rest at room temperature 10 minutes while you prepare other components.

Cook beef

Heat a large cast-iron skillet or flat-top griddle over high heat until very hot (about 2–4 minutes). Add 1 tablespoon vegetable oil and swirl. Place the beef slices in a single layer without crowding. Sear 1–2 minutes per side for medium-rare (adjust time for thickness), using tongs to flip. Remove to a plate and tent with foil to rest 5 minutes.

Cook chicken

Add the remaining 1 tablespoon vegetable oil to the same pan, reduce heat to medium-high. Add chicken slices in a single layer and cook 2–3 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove to plate and tent briefly. Slice larger pieces into bite-sized strips if desired.

Benihana Salad

Make the dressing

In a small bowl whisk together 3 tbsp mayonnaise, 1 tbsp soy sauce, 1 tsp rice wine vinegar, 1 tsp sugar, 1 tsp grated ginger, 1 grated garlic clove, 1 tsp sesame oil and 1 tsp water. Taste and adjust: add a little more vinegar for brightness or sugar for sweetness. Chill until ready to serve.

Assemble salads

Toss shredded iceberg (2 cups), shredded romaine (1 cup), julienned carrot, sliced cabbage, cucumber and sliced green onions in a bowl. Divide into 2 portions and drizzle dressing just before serving. Sprinkle each with toasted sesame seeds.

Hibachi Vegetables

Prep vegetables

Cut zucchini into half-moons, halve mushrooms, and cut onion into wedges. Have bean sprouts rinsed and drained.

Cook vegetables

Heat a large skillet or griddle over medium-high heat. Add 2 tbsp butter. When foaming, add minced garlic and onion wedges; cook 1–2 minutes until slightly softened. Add zucchini and mushrooms; stir-fry 2–3 minutes until vegetables are fork-tender but still crisp. Stir in bean sprouts, 2 tbsp soy sauce, 1 tsp salt and 1 tsp pepper; toss 30–60 seconds to combine. Remove to a serving dish and keep warm.

Hibachi Chicken Rice

Scramble egg

Heat a medium nonstick skillet over medium heat. Add 1 tsp vegetable oil and 1 tbsp butter. Beat 1 large egg lightly and pour into skillet, scrambling quickly until just set. Break into small pieces with a spatula.

Fry rice

Add 2 cups cooked day-old rice to the pan with the scrambled egg. Press and break up any clumps. Add 1 tbsp soy sauce, 1 tsp salt, and chopped green onion. Stir-fry 2–3 minutes until rice is heated through and evenly seasoned. Taste and adjust seasoning. Transfer to two bowls and sprinkle with sesame seeds if desired.

Dipping Sauces & Finishing

Sauces

Portion ginger sauce and yum yum sauce into small ramekins (about 3 tbsp each). Provide optional ponzu or lemongrass sauce in a separate ramekin.

Plate and garnish

Arrange sliced beef and chicken on a shared platter or individual plates alongside hibachi vegetables and two bowls of hibachi chicken rice. Place two Benihana salads to the side. Garnish with lemon wedges and an extra sprinkle of sesame seeds. Serve hot with dipping sauces on the side.