Hibachi Steak

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    The marinade/sauce for this recipe is also used as part of the fried rice recipe and the shrimp appetizer recipe.


    Hibachi Steak

  1. 1 lb beef tenderloin, filet, cut into 1x1/2 inch pieces
  2. 1 medium sweet onion, cut into chuncks
  3. 2 small zucchini, cut into chunks
  4. 1 T vegetable oil
  5. Marinade/Sauce

  6. 1/2 c soy sauce, reduced sodium
  7. 1/3 c vegetable oil
  8. 1/4 c water
  9. 2 T sesame seeds, toasted
  10. 1 T sugar
  11. 4 garlic cloves, minced
  12. 1 t fresh grated ginger
  13. 3/4 t salt
  14. 1/8 t cayenne pepper



  1. Mix all marinade ingredients together and pour half of marinade over the steak. Let marinate in the refrigerator at least one hour or overnight. Reseve the other half of marinade to use as sauce for the vegetables, fried rice and shrimp appetizer.
  2. Hibachi Steak

  3. On a griddle pan, heat 1 T vegetable oil, add onions, saute for a few minutes and then add the zucchini, saute until zucchini is crisp tender. Transfer vegetables to a bowl. Stir in 1/4 of the reserved marinade, cover and set aside.
  4. Cook the steak on the griddle until medium rare.
  5. Serve on a platter with vegetables.
  6. NOTE: Reserve other 1/4 of the sauce to pour over rice. (Save a small amount for shrimp appetizer.)

Picture of Recipe

Hibachi Steak - Picture of Recipe
Serves: 4
Course: Entree
Ethnicity/Origin: Japanese,Asian
Key Ingredient: Beef,Zucchini,Onions,Soy Sauce,Ginger
Difficulty: 3 - Difficult
Make Ahead: No
Prep Method: Griddle
Themes/Holidays: Hibachi

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