Savory Hibachi Steak (Printer-Friendly Version)
# What You'll Need:
→ For the Steak
01 -
1 pound sirloin or NY strip steak, cut into bite-sized pieces
02 -
2 tablespoons vegetable oil, divided
03 -
1 teaspoon sesame oil
04 -
Salt and pepper to taste
→ For the Vegetables
05 -
8 ounces white mushrooms, sliced
06 -
1 large onion, sliced
07 -
2 zucchini, cut into 1/2-inch sticks
→ For the Sauce
08 -
2 tablespoons butter, divided
09 -
4 cloves garlic, minced
10 -
1/4 cup soy sauce
11 -
1 tablespoon mirin (Japanese sweet rice wine)
12 -
1 teaspoon honey
→ For Garnish
13 -
Sesame seeds
14 -
Sliced green onions
# Let's Cook!:
01 -
Season the steak pieces with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the steak and cook for 2-3 minutes per side until browned. Remove the pieces from the pan and set aside.
02 -
Add the remaining vegetable oil and 1 teaspoon sesame oil to the same pan. Add the sliced mushrooms and onions. Sauté for 4-5 minutes until softened. Add the zucchini and cook for an additional 2-3 minutes.
03 -
Push the vegetables to the side of the pan. Melt 1 tablespoon of butter, then add the minced garlic. Sauté for 30 seconds until fragrant. In a small bowl, mix soy sauce, mirin, and honey. Pour the sauce into the pan with the vegetables.
04 -
Add the steak back into the pan. Stir everything together and let the sauce simmer for 1-2 minutes until slightly thickened. Add the remaining 1 tablespoon butter and stir until melted.
05 -
Remove from heat and garnish with sesame seeds and sliced green onions. Serve hot with hibachi fried rice and yum yum sauce on the side.
# Cook's Notes:
01 -
Use a high-quality steak like sirloin or NY strip for the best flavor and texture. Trim any excess fat before cutting.
02 -
Don’t overcrowd the pan when cooking the steak and vegetables. Cook in batches if needed to ensure everything browns nicely.
03 -
The key to tender steak is to avoid overcooking. Aim for 2-3 minutes per side for medium-rare to medium doneness.