Hibachi Steak
If I’m not in a chicken mood, then I am definitely ordering the steak. Tender steak bites tossed in a flavorful sweet and savory sauce are a home run. With a few different recipes, my goal is for you to have hibachi nights at home to treat yourself and your loved ones. Maybe you can even have your family sit at the counter while you cook!
Serves 4
Ingredients:
- 2 lb. sirloin steak
- ¼ c. low-sodium soy sauce
- ¼ c. hoisin sauce
- 1 tsp. toasted sesame oil
- 4 cloves garlic, minced
- 1 tsp. ground ginger
- Neutral oil, to cook
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Instructions:
- Pat dry the steak. Cut the steak into 1-in. pieces. Set aside.
- In a large bowl, whisk together the soy sauce, hoisin sauce, sesame oil, minced garlic, and ginger until combined.
- Heat a large skillet over medium-high heat and add 1 tbsp. neutral oil. Once the oil is hot, it will easily move around the skillet and shimmer. Add the steak pieces in small batches to cook. You do not want to overcrowd the skillet as too many pieces in the skillet can cause them to steam and reduce the chances of getting a good sear on each piece. Add just enough so each has room to cook. (You’ll need to sear in 3 or 4 batches.) Cooking time will depend on your preference of steak doneness. I like medium and cook the steak for 1–2 minutes. Flip, then 1–2 minutes on the other side. For well done, I recommend cooking for 2–3 minutes each side. For a medium-rare cook, increase the heat to high and cook for 30 seconds to 1 minute on each side. Once the steak is cooked to your preference, remove from the skillet and set aside on a plate. Repeat with all the steak cubes.
- Once all the steak is cooked to your preference, reduce the heat to medium and add all the steak back into the skillet. Toss in the sauce and cook for about 2 minutes, until the steak is coated in the sauce. Serve and enjoy.
