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.
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.
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.
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.
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 works. What you want is a hint of sweetness to balance out the salt from the soy sauce.
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.
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.
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 TRYPrint
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