What cut of steak is used for hibachi?

Hibachi steak recipe traditionally uses top sirloin or New York strip for their balance of tenderness and flavor. These cuts cook well at high heat, giving you a juicy center and seared crust—just like at a Japanese steakhouse. For extra richness, ribeye is another popular option among home cooks.

What seasoning do they use for hibachi?

Hibachi steak recipe seasoning is all about umami. A classic blend includes soy sauce, garlic, ginger, and sesame oil. Sometimes hoisin or teriyaki sauce is added for sweetness. This mix creates a rich, savory base that enhances the beef without overpowering it. You can also try our hibachi steak marinade for more flavor ideas.

What is the secret ingredient in hibachi?

Hibachi steak recipe experts often say the secret ingredient is sesame oil. Just a small amount adds that signature smoky nuttiness. Combined with soy and garlic, it creates the deep, layered flavor that defines hibachi-style cooking. A squeeze of lemon at the end also brightens the dish without altering the savory base.

What to marinate steak in for hibachi?

Hibachi steak recipe marinades are typically a mix of soy sauce, sesame oil, garlic, hoisin, and ginger. This combination tenderizes the steak and infuses it with bold flavor. Marinate for at least 20 minutes, but for best results, let it soak for up to 2 hours. For variations, see our hibachi steak marinade guide.

Easy Hibachi Steak Recipe for Japanese Restaurant Flavor

Name: Perfect Hibachi Steak Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 lb top sirloin steak; 1 tbsp sesame oil; 2 tbsp soy sauce; 2 tbsp hoisin sauce; 4 cloves garlic, minced; 1 tbsp fresh minced ginger; 1/2 cup light mayo; 1 tbsp soy sauce (for sauce); 1 tbsp rice vinegar; 1 tbsp dijon mustard; 1 tbsp olive oil; 1 carrot, thinly sliced; 1 cup mushrooms, halved; 1 yellow onion, chopped; 1 zucchini; 1 tbsp soy sauce, plus salt & pepper to taste; 2 cups cooked white rice; 2 tbsp butter; 4 cloves garlic, minced; 3 tbsp soy sauce (for rice); 1 egg; 4 green onions, sliced

Description

This Hibachi Steak is just like the kind you get at Benihana – a delicious Japanese-inspired dish packed with juicy sirloin, fried rice, and sautéed veggies, all topped with tangy mustard sauce.

Ingredients

Scale

1 lb top sirloin steak
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp hoisin sauce
4 cloves garlic, minced
1 tbsp fresh minced ginger
1/2 cup light mayo
1 tbsp soy sauce (for sauce)
1 tbsp rice vinegar
1 tbsp dijon mustard
1 tbsp olive oil
1 carrot, thinly sliced
1 cup mushrooms, halved
1 yellow onion, chopped
1 zucchini
1 tbsp soy sauce, plus salt & pepper to taste
2 cups cooked white rice
2 tbsp butter
4 cloves garlic, minced
3 tbsp soy sauce (for rice)
1 egg
4 green onions, sliced

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Instructions

Cook rice in a rice cooker or on stovetop according to package directions. Alternatively, make rice up to 2 days in advance.
Mix together sesame oil, soy sauce, hoisin, garlic, and ginger for marinade. Pour over steak in bowl or freezer bag, marinate for 20 minutes. Mix mustard sauce ingredients in a bowl and set aside.
Heat olive oil in large pan on high, cook vegetables with salt and pepper for 5 minutes until tender-crisp. Stir in 1 tbsp soy sauce, remove from heat and set aside.
In same pan, melt butter, sauté garlic for 30 seconds. Add rice and 3 tbsp soy sauce, cook 5 minutes until heated through.
While rice cooks, cook steak in medium skillet over medium-high heat for 3-5 minutes per side. Let rest 10 minutes, wipe pan clean.
Make a hole in center of rice, crack in egg, scramble until set. Toss rice, stir in green onions, remove from heat.
Slice steak and serve with fried rice, sautéed vegetables, and mustard sauce on the side.

Notes

Use leftover rice for best fried rice texture. Cook steak to desired doneness and let rest before slicing. For low-carb option, serve with cauliflower rice. Store leftovers in fridge up to 5 days or freeze rice and steak separately.

Nutrition

Serving Size: 1 plate
Calories: 517kcal
Sugar: 8g
Sodium: 2038mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 3g
Protein: 34g
Cholesterol: 128mg