Hawaiian Hibachi Steak Recipes

BENIHANA HIBACHI STEAK

Steps:

• Combine all marinade ingredients and place the steak in the marinade.
• Marinate the steak at least 1 hour before cooking.
• Remove the steak from the marinade and cut it into bite-size pieces.
• Heat a skillet to medium-high.
• Add oil and then the steak pieces. Stir occasionally as they are cooking so they will be cooked on all sides.
• When the steak pieces are close to being cooked through, add the mushrooms. Add more soybean oil if needed.
• Season steak and mushrooms with salt and pepper.
• Cook until the steak is done and the mushrooms are tender.

HIBACHI STEAK

Steps:

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

HAWAIIAN HIBACHI STEAK

Steps:

• Marinate:.
• Combine all ingredients except beef steaks in non-reactive container and mix.
• Add beef; turn to coat.
• Cover and refrigerate 20 minutes to 2 hours.
• Turn steaks once during marination.
• Meanwhile make the Shiitake-And-Sweet Pepper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
• For each serving:.
• Grill 1 beef steak to medium rare to medium doneness.
• Carve steak into ½-inch-thick slices.
• Heat 2 cups Fried Rice(Recipe # 290685) in saute pan.
• Mound rice in center of plate and arrange beef slices around rice.
• Garnish rice with ¼ cup cilantro.
• Spoon 2 ½ tablespoons Pineapple-Plum Chutney (Recipe # 290686) over beef.
• Garnish beef with 1 teaspoon green onions, ½ teaspoon sesame seed and 2 kiwi slices.

HIBACHI STEAK

Steps:

• Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
• Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
• Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
• In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
• Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
• Top the cooked noodles with the steak and vegetable mixture and serve.