Hibachi Steak

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Pre-Notes

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

Ingredients

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

Marinade/Sauce

5. 1/2 c soy sauce, reduced sodium
6. 1/3 c vegetable oil
7. 1/4 c water
8. 2 T sesame seeds, toasted
9. 1 T sugar
10. 4 garlic cloves, minced
11. 1 t fresh grated ginger
12. 3/4 t salt
13. 1/8 t cayenne pepper

Instructions

Marinade/Sauce

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.

Hibachi Steak

2. 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.
1. Cook the steak on the griddle until medium rare.
2. Serve on a platter with vegetables.
3. NOTE: Reserve other 1/4 of the sauce to pour over rice. (Save a small amount for shrimp appetizer.)

Picture of Recipe