Asian-Inspired/ Beef/ Popular/ Quick and Easy

Hibachi Steak

Try hibachi steak at home with a buttery sirloin steak in a rich Asian-inspired sauce that only takes 10 minutes from start to finish.

Hibachi rice, veggies and steak on a white plate with a side of Yum Yum sauce.

Today we’ll be continuing the hibachi experience at home with some hibachi steak. Pair it with easy-to-make hibachi rice or noodles, hibachi veggies and some yum yum sauce and you have a well-balanced meal.

These delicious bite-sized pieces of steak are so easy to make in about 5 minutes of stir-frying to get that gorgeous sear. It has that signature creamy buttery taste mingling with a soy-teriyaki base you’ll find in most Japanese Steakhouses. So let’s get started.

How To Make Hibachi Steak (1 Min Video)

What Is Hibachi Steak?

Hibachi is cooking the cooking of meat, vegetables, seafood, noodles, and rice over super-high heat on a flat and hot grill. These usually involve a fancy show with a hibachi chef at Japanese steakhouse restaurants like Kobe and Benihana.

Hibachi steak are bite-sized steak bites seared over high heat in butter, garlic, an Asian stir-fry sauce and finished with a drizzle of sesame oil.

To make this at home, you don’t need a flat surface like the fancy hibachi grill. A good wok or cast iron pan will work just as well to achieve the same level of sear. If you don’t own a wok or cast iron pan, you can get away with using a regular skillet but you won’t get the same level of sear.

Ingredients in Hibachi Steak

Ingredients to make hibachi steak in prep bowls.

HIBACHI STEAK RECIPE TIPS

Meat – Use boneless steak cuts like sirloin or fillet and cut it into 1” bite-sized pieces. The amount of time you cook the steak bites depends on how rare or well-done you like it:

Medium rare: 2 minutes
Medium: 3 minutes
Well done: 4-5 minutes

For this recipe, I stir-fried the steak bites until they charred and absorbed the sauce. This took about 5 minutes. Shorter times will result in slightly less browned steak bites.

A close up shot of hibachi steak on a plate with hibachi rice, veggies and Yum Yum sauce in the background.

Soy sauce – Feel free to substitute soy sauce for some low sodium soy sauce. There’s no need to add more salt to the dish as there’s enough sodium from the soy sauce to flavor everything.

Teriyaki sauce – Both teriyaki sauce or mirin work. What you want is a hint of sweetness to balance out the salt from the soy sauce.

Bite-sized pieces of seared hibachi steak in a cast iron pan.

Sesame oil – A little bit of sesame oil goes a LONG way, so 1/4 teaspoon of it is more than enough. Sesame oil isn’t so much a cooking oil but more of a finisher to add some flavor, so just drizzle a little bit of it at the end. Skip this if you don’t like the taste.

Sear Stir-fry the steak until it is beautifully seared and the sauce has caramelized into the meat. You’ll know it’s done cooking and has fully absorbed all the sauce when the steak changes from a raw pink color to light gray, and finally to a nice dark brown. The trick to doing this without overcooking the steak is to do it over high heat and quickly.

Since you’ll be using high heat, I recommend prepping everything in advance so you’re ready to go. Keep everything moving in the pan until all the liquid has cooked off and the meat has a gorgeous sear.

A pair of gold and black chopsticks holding a piece of hibachi steak while dipping into a bowl of Yum Yum sauce.

Pan – You can stir-fry this in a regular skillet, but a wok would be a better option. With a wok, there’s just more room to toss things around to get the perfect sear. But a cast iron skillet will also work.

Yum Yum sauce – This creamy mayo-based sauce is the sauce they typically serve at Hibachi Steakhouses. I’ve included the recipe to make it from scratch in the notes. You can also buy it pre-made from Amazon or your local grocery store. I’ve tried the Terry Ho’s brand before and it’s pretty comparable to me. Check your local grocery store first before buying online though because it’s much cheaper.

And that’s about it. Enjoy!

MORE HIBACHI RECIPES TO TRY

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Hibachi rice, veggies and steak on a white plate with a side of Yum Yum sauce.

Hibachi Steak


  • Author: The Cooking Jar
  • Total Time: 10 minutes
  • Yield: 2 1x

Description

Try hibachi steak at home with a buttery sirloin steak in a rich Asian-inspired sauce that only takes 10 minutes from start to finish.


Ingredients

Units Scale
  • 1 lb. boneless steak like sirloin/fillet, cut into bite-sized pieces
  • 1 tablespoon butter
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon sesame oil (optional)

SAUCE

  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons teriyaki sauce/mirin
  • Pepper to taste

Instructions

  1. Combine the sauce ingredients and set aside.
  2. Over medium-high heat, melt the butter and toss in the garlic. Saute until fragrant, about half a minute.
  3. Add in the steak bites and toss to combine.
  4. Pour in the sauce and toss to coat the meat thoroughly.
  5. Stir-fry for about 5 minutes until the sauce has cooked down and the beef is seared.
  6. Finish with a drizzle of sesame oil (optional) and dish and serve hot with hibachi rice, hibachi noodles, or hibachi vegetables.
  7. Enjoy!

Notes

Yum Yum Sauce (4-6 servings)
1 cup mayonnaise
1 tablespoon butter, melted
1/2 tablespoon Sriracha sauce/ketchup
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon mirin (optional)
1–2 tablespoons water, add until desired consistency

  • Prep Time: 5 mins
  • Cook Time: 5 mins

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from Amazon.com. You can learn more about it here.

8 Comments

  • Reply
    Dana
    February 3, 2022 at 12:51 PM

    I made these for dinner last night and my husband and I both enjoyed them. The problem I had, and always seem to have when trying to sear beef, is that there is so much liquid that comes out of the beef that by the time it evaporates finally allowing the meat to sear, it’s cooked more than we’d prefer. I had my burner set on the high and I even preheated my cast iron skillet in the oven first to make sure it was heated through before I added the butter and started the searing process. Any ideas or advice?

    • Reply
      The Cooking Jar
      February 4, 2022 at 10:57 AM

      That is a VERY good question and I know exactly what you’re talking about. So I did some digging and a lot of tips suggested more surface to air ratio so the evaporation rate is sped up before the meat cooks too quickly. Now that I think about it, it’s probably why most stir-fries are done in a HUGE wok because all that quick tossing over high heat on such a wide surface takes care of all that excess liquid from the meat. My suggestion would be to use a bigger pan or toss it around more while cooking.

  • Reply
    Alejandra
    January 9, 2022 at 2:48 PM

    SO. dang. good!! Made the steak along with the veggies and rice. Came back to print the recipe, so that I can add it to our regular meal rotation.

    • Reply
      The Cooking Jar
      January 10, 2022 at 11:28 AM

      Woohoo! You made the full spread! I’m so glad it was a hit 😀

  • Reply
    Aliban
    December 25, 2021 at 11:19 PM

    So nice

  • Reply
    Deane Hata
    October 21, 2021 at 12:13 PM

    Did you know that a hibachi in Japan is not used for cooking!? A Hibachi in Japan is actually a small heater (size depends on size of room it’s being used in) to heat a room. The top or opening, used to place hot coals in, is only large enough for a tea pot or kettle. So how did Hibachi get used for a Teppan cook top? I have absolutely no clue. I once heard that Hibachi was mistakenly used in the United States in stead of Teppan.

    • Reply
      The Cooking Jar
      October 26, 2021 at 2:57 PM

      I did NOT know that. Thanks for sharing that trivia tidbit! I’m pretty sure the Japanese steakhouses use the teppanyaki style of cooking but somehow along the way it also was identified as hibachi.

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