Hibachi Steak

This is a “knock-off” that I obtained from Todd Wilbur’s Top Secret Restaurant Recipes. Hibachi Steak is a beef and vegetable stir-fry recipe that is prepared teppanyaki-style (teppan=steel grill, yaki=broiled) and was made popular by the Benihana restaurant chain. The restaurant boasts of the best “eatertainment”, with the dining experience elevated by dazzling showmanship~ dicing, chopping and flipping~of highly-trained chefs.

The book calls for two separate pans if a hibachi grill is not available. I found this unnecessary as I used one wide wok when I prepared the dish and had very good results. The key is slicing the steak and vegetables to uniform bite-size pieces to expedite cooking.

Makes 4 Servings

16 oz sirloin steak, sliced thin
1 large onion, finely chopped
2 medium zucchini, sliced thin, around 1 inch long
2 cups mushroom, sliced
6 cups bean sprouts
4 tbsps butter
6 tbsps soy sauce
2 tsps lemon juice
1/8 tsp sesame seeds
vegetable oil
salt and pepper

In a wide skillet or wok, heat oil. Saute onions until tender.

Stir in beef. Add the lemon juice, 2 tbsps of the butter and 3 tbsps of the soy sauce. Saute until desired doneness. Slide beef to side of pan.

Saute mushrooms until cooked. Add the remainder of butter and soy sauce. Add in zucchini. Saute for around 1 to 2 minutes. Add in bean sprouts and saute for an additional 1 to 2 minutes.

Slide beef back to center of skillet to combine with vegetables. Season with salt and pepper.
Sprinkle with sesame seeds. Serve with mustard sauce and ginger sauce.

TIPS:
1) Four (4 oz each) boneless chicken breast fillets can be substituted for the steak.