Perfect Hibachi Steak

This Hibachi Steak is just like the kind you get at Benihana – it’s a delicious Japanese-inspired dish served with fried rice and sautéed vegetables.

I don’t know about you but a trip to Benihana is just not happening in this economy. It’s one of my favourite restaurants and I wish I went more often until I learned how to make the hibachi steak at home. 😏

Why You’ll Love This Recipe

• Perfect copycat: It tastes just like the kind from Benihana, without the high price tag.
• Made healthier: You know the ingredients you’re using and that it’s healthier than eating out.

Ingredients and substitutions

• Sirloin steak – if you’re not a fan of steak, you can also use chicken or shrimp.

Hibachi steak marinade

• Sesame oil – canola oil, sunflower oil or grapeseed oil can be used instead. 
• Soy sauce – tamari, liquid aminos or coconut aminos would all work.
• Hoisin sauce – teriyaki sauce or a combination of soy sauce and brown sugar will provide a similar flavour.
• Garlic – use fresh or jarred minced garlic. 
• Ginger – use fresh or jarred grated ginger. 

Mustard sauce

• Light mayo – use Greek yogurt as a healthier alternative to mayo. 
• Soy sauce – tamari, liquid aminos or coconut aminos will also work.
• Rice vinegar – white wine vinegar, champagne vinegar or lemon juice can be used instead.
• Dijon mustard – stone ground mustard is the best substitute here.

Sautéed vegetables

• Olive oil – any neutral oil such as grapeseed oil or avocado oil.
• Carrot, mushrooms, yellow onion and zucchini – feel free to use any vegetables of your choice.
• Soy sauce – tamari, liquid aminos or coconut aminos would all work.

Benihana fried rice

• White rice – any white rice such as basmati or jasmine is recommended.
• Butter – vegetable oil or canola oil can be used in place of butter. 
• Garlic – fresh or jarred minced garlic.
• Soy sauce – tamari or coconut aminos can be used instead.
• Egg – if you’re not a fan of egg leave it out altogether.
• Green onion – leave out altogether if you’re in a pinch.

How to make hibachi steak

Step 1: Marinate the steak.

Mix together the hibachi steak marinade ingredients, then marinate the steak for at least 20 minutes.

Step 2: Sauté the veggies.

Sauté the vegetables until tender crisp. Stir in the soy sauce, then set aside.

Step 3: Make the fried rice.

Sauté the garlic in butter, then add the rice and soy sauce. Scramble an egg in the center, then stir in the green onions.

Step 4: Cook the steak.

Cook the steak until desired doneness and let it rest.

Step 5: Make the mustard sauce.

Mix together the sauce ingredients.

Step 6: Finish and serve.

Slice up the steak, then serve it with the fried rice and sautéed veggies with the mustard sauce on the side for dipping.

Frequently Asked Questions

What kind of steak is used in hibachi?

Sirloin or strip steaks are the most common cuts of beef used to make hibachi steak. For this recipe, I used sirloin steak, but strip steak would work just as well.

How long should you cook the steak for?

It depends on how you like your steak cooked. For medium rare, cook about 2 minutes per side; for medium, 3 minutes per side; for medium-well, 3-4 minutes per side; and for well done, 4-5 minutes per side. You can use a meat thermometer to check the doneness of the steak.

What is the secret to good fried rice?

The trick to making the best fried rice is to use leftover rice. You can cook the rice ahead of time, then store it in the fridge until you’re ready to make your fried rice.

Storing and reheating

Storing: Store the leftovers in airtight containers in the fridge for up to 5 days.

Reheating: Reheat in a skillet on the stovetop or in the microwave for 1-2 mins. If microwaving, sprinkle some water over top first so the rice and steak don’t dry out.

Freezing: Freeze the fried rice and steak in freezer safe containers or resealable bags for up to 3 months. I don’t recommend freezing the veggies because they will get mushy.

Defrosting and reheating: Thaw in the fridge overnight then reheat as mentioned.