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.
How to make hibachi steak
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Mix together ingredients for the hibachi steak marinade in a small bowl, then marinate the steak.
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To a heated pan, add vegetables to olive oil and season with salt & pepper. Cook until tender-crisp then add soy sauce.
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Melt butter into a pan and add rice and soy sauce. Once heated, create a hole in the centre of the pan and scramble an egg. Combine rice, scrambled egg and green onions together.
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While the rice is cooking, cook steak for 3-5 minutes on each side.
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Make the signature mustard sauce by combining the ingredients under that heading in a bowl.
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Slice up steak into cubes, then serve with rice, vegetables and mustard sauce on the side. Enjoy!
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Ingredients and substitutions
- Sirloin steak – if you’re not a fan of steak, you can also use chicken or shrimp. If you prefer chicken, check out the recipe for my chicken hibachi dinner!
Hibachi steak marinade
- Sesame oil – canola oil, sunflower oil or grapeseed oil can be used instead.
- Soy sauce – tamari, liquid aminos or coconut aminos are all great substitutes for soy sauce.
- Hoisin sauce – teriyaki sauce or a combination of soy sauce and brown sugar will create a similar taste to hoisin sauce.
- Garlic – use fresh or jarred minced garlic for this recipe.
- Ginger – use fresh or jarred grated ginger for this recipe.
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 in place of rice vinegar.
- Dijon mustard – stone ground mustard is recommended as a substitute for dijon mustard.
Sauteed vegetables
- Olive oil – any neutral oil such as grapeseed oil or avocado oil.
- Carrot – the veggies listed in this category are typically used at Benihanas, but feel free to use any vegetables you have on hand.
- Mushrooms – see substitution notes for carrots.
- Yellow onion – see substitution notes for carrots.
- Zucchini – see substitution notes for carrots.
- Soy sauce – tamari, liquid aminos or coconut aminos are all great substitutes for soy sauce.
- Salt & pepper (to taste)
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.
What is hibachi steak?
“Hibachi” directly translated from Japanese means “fire bowl”. Hibachi is the cooking of meat, veggies and seafood on high heat surfaces. More recently, hibachi is cooked on a large metal plates but was traditionally cooked on an open-grate grill, similar to a barbecue.
Hibachi has become more popular for the entertainment value that it brings to the dining experience. The chefs create an interactive experience with their cooking skills for those who are dining to have a great time. Hibachi can be made from chicken, seafood or steak, using this method and is served with sauteéd vegetables, fried rice and a delicious dipping sauce.
What is hibachi sauce made of?
There are many different sauces that can accompany a hibachi dish. While there are several different hibachi dipping sauces, the most popular one is a dijon mustard sauce. The mustard sauce is a creamy, tangy sauce that’s a popular side to the meat (steak or chicken). This popular sauce sauce is made by combining light mayo, soy sauce and dijon mustard together.
If you're not a fan of the dijon mustard sauce that I've included in this recipe, some other popular options are ginger sauce or yum yum sauce. Ginger sauce is a thinner, spicier sauce. It's served alongside the mustard sauce at Benihana but it can be enjoyed on its own as well. The yum yum sauce is a Japanese white sauce that is made with mayonnaise, tomato paste, ketchup, and spices.
Storing and reheating
If you have any leftovers or are making this dish as your weekly meal prep, store everything in airtight meal prep containers and refrigerate. This hibachi steak will last in the fridge for up to 4-5 days, so it's the perfect weekly meal prep idea.
When ready to enjoy the hibachi steak, I recommend reheating the dish in a hot pan on the stove so everything stays moist and the vegetables crisp back up. You also have the option to reheat this dish in the microwave. Before microwaving, sprinkle the rice with water first so the rice doesn’t dry out when reheating.
Freezing this dish
This hibachi steak is definitely a freezer-friendly dinner! The fried rice in this dish will freeze really well. To freeze the rice, store it in an airtight container for up to 6 months. When ready to eat, let the rice thaw in the refrigerator overnight or toss it straight from frozen into the pan or microwave to reheat it. If microwaving, sprinkle water over top of the rice to keep it from drying.
The cooked steak and vegetables can also be frozen. Once they've been frozen they should be used within 3 months. Defrost the steak in the refrigerator overnight and then make more of hibachi sauce to add to the pan when reheating.
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More Asian-inspired recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this dinner into leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Perfect Hibachi Steak
Ingredients
- 1 lb top sirloin steak
Hibachi steak marinade
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 4 cloves garlic, minced
- 1 tbsp fresh minced ginger
Mustard sauce
- 1/2 cup light mayo
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp dijon mustard
Sauteed vegetables
- 1 tbsp olive oil
- 1 carrot, thinly sliced
- 1 cup mushrooms, sliced in half
- 1 yellow onion, chopped
- 1 zucchini
- 1 tbsp soy sauce, plus salt & pepper to taste
Benihana fried rice
- 2 cups cooked white rice
- 2 tbsp butter
- 4 cloves minced garlic
- 3 tbsp soy sauce
- 1 egg
- 4 green onions, sliced
Instructions
- Cook rice in a rice cooker or on the stovetop according to package directions. Alternatively, make rice up to 2 days before.
- Mix together ingredients for the hibachi steak marinade in a small bowl, then pour over the steak in a large bowl or freezer bag, marinating for 20 minutes. Mix ingredients for mustard sauce together at the same time.
- Add olive oil to a large pan over high heat, then add vegetables and season with salt & pepper, cooking for 5 minutes or so until veggies are tender-crisp. Stir in 1 tbsp soy sauce, then remove from heat and set aside in a large bowl.
- Melt butter in the same pan, then saute garlic for 30 seconds until fragrant. Add in rice and soy sauce, cooking for 5 minutes until rice is heated through.
- While the rice is cooking, cook steak in another medium-sized skillet over med-high heat for 3-5 minutes per side, depending on the thickness of the steak. Remove from pan and wipe pan clean, letting steak rest for 10 minutes.
- To finish off rice, make a hole in the center of rice and crack in egg, scrambling until egg is just set. Toss rice and stir in green onions, then remove from heat.
- Slice up steak, then serve with rice, vegetables and mustard sauce on the side. Enjoy!
Video
Nutrition
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Comments & Reviews
Michael says
Excellent recipe! I’ve made this several times now and tried a couple of additions – white pepper and fresh lemon juice on the rice and some toasted sesame seeds on the veggies. Thank you!
Taylor Stinson says
I’m so happy you like it! Great additions!
Vanessa says
Good recipe