Steak & Chicken For 4 Recipe

Marinate Steak

Slice steak into 1/2" thick strips against the grain. In a bowl combine 6 tbs soy sauce, 2 tbs mirin, 4 tsp minced garlic, 2 tsp grated ginger, 2 tsp sesame oil, 1 tsp salt and 1 tsp pepper. Add steak, toss to coat, cover and refrigerate 20–30 minutes (or up to 2 hours).

Cook Steak

Heat a heavy skillet or griddle over high heat until very hot. Add 2 tbs vegetable oil and swirl. Pat steak strips dry slightly, then sear in a single layer (work in batches if necessary) 1–2 minutes per side for medium-rare to medium, adjusting time for thickness. Remove to a warm plate and tent with foil. Let rest 5 minutes, then slice into bite-sized pieces if not already sliced.

Marinate Chicken

Cut chicken into 1" pieces. In a bowl combine 4 tbs soy sauce, 1 tbs sake (or dry sherry), 3 tsp minced garlic, 1 tsp grated ginger, 1 tsp sesame oil, 1 tsp salt and 1/2 tsp pepper. Add chicken, toss to coat and marinate 15–30 minutes in the refrigerator.

Cook Chicken

Heat skillet or griddle over medium-high heat. Add 1 tbs vegetable oil. Add marinated chicken pieces in a single layer and cook 3–4 minutes per side until golden and internal temperature reaches 74°C (165°F). Remove and keep warm.

Prepare Vegetables

Wash and cut broccoli into florets, slice zucchini, cut onion into thick wedges, slice carrots on the bias, halve mushrooms. Keep bean sprouts rinsed and drain well.

Cook Vegetables

Heat a large skillet or griddle over medium-high heat. Melt 2 tbs butter and add 2 tbs vegetable oil. Add onions and carrots and cook 2–3 minutes until slightly softened. Add broccoli, zucchini and mushrooms and cook another 3–4 minutes, stirring and turning to get some char. Add minced garlic, 2 tbs soy sauce, remaining 2 tbs butter, salt and pepper. Toss in bean sprouts and cook 1–2 minutes more until heated through but still crisp-tender. Adjust seasoning to taste.

Cook Rice

Rinse 2 cups short-grain rice under cold water until water runs clear. Combine rice with 2.5 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Let rest 10 minutes with lid on, then fluff with a fork.

Make Fried Egg Rice

Heat a large nonstick skillet or griddle over medium heat. Melt 1 tbs butter and scramble 1 egg at a time (use all 4 eggs), seasoning each lightly with a pinch of salt and pepper; transfer cooked eggs to a bowl and roughly chop. Add remaining 2 tbs butter to the pan and warm. Add the cooked rice, 2 tbs soy sauce, 1 tsp salt, 1/2 tsp pepper and 1 tsp sesame oil. Stir-fry 3–4 minutes until rice is heated through and lightly coated. Fold in scrambled eggs and half the sliced green onions. Keep warm and garnish with remaining green onions when plating.

Make Dressing

Whisk together 1/2 cup mayonnaise, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sugar, 1 tsp grated ginger, 1/2 tsp minced garlic and 1/2 tsp sesame oil. Add up to 2 tbs water to reach desired pourable consistency. Taste and adjust salt or sugar as needed.

Assemble Salad

Divide mixed salad greens evenly among 4 bowls. Top each with sliced cucumber and julienned carrot. Drizzle about 1/4 cup dressing per salad (or serve on the side).

Serve Sauces

Place 1 cup yum yum sauce and 1 cup ginger sauce into small bowls or ramekins. Serve alongside steak and chicken for dipping. If using store-bought sauces, gently warm if desired. For homemade ginger sauce: combine 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 tbs finely grated ginger, 1 tbs sugar and 1 tbs sesame oil; whisk and chill briefly.

Arrange sliced steak and cooked chicken on a large platter or divide among 4 plates. Serve each plate with a portion of hibachi vegetables, a generous scoop of hibachi chicken rice, and a Benihana salad. Provide dipping sauces on the side. Keep hot items hot and salads chilled. Enjoy immediately.