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Hibachi steak is a restaurant favorite but that doesn’t mean you can only enjoy this Asian dish at a restaurant. It’s actually pretty straightforward to make this Japanese-inspired all-in-one meal at home and it takes just like your favorite from Benihana. Soy sauce, garlic, ginger, sesame oil, and more flavor the succulent meat. It’s a colorful dish with tasty fried rice and sautéed vegetables. So, if you want to enjoy hibachi steak without going to the restaurant, this copycat recipe is all you need!
Buttery bite-sized steak pieces are flavored with Asian seasonings and presented with rice and vegetables for a restaurant quality meal that won’t disappoint.
Also try slow cooker pepper steak, bacon steak wraps or ground beef stroganoff. And hibachi fried rice or hibachi noodles on the side!
Why You’ll Love It
Just like at the restaurant: Although you won’t get the fancy Kobe or Benihana chef show, you can still enjoy a delicious hibachi steak recipe with all the flavor you know and love.
So easy to prepare: Everything is cooked in one cast iron pan or wok, making this a simple recipe with minimal cleanup afterwards.
An affordable option: Eating out can be costly, but making your own hibachi steak bites means saving those hard-earned dollars and still enjoying a tasty steak dinner.
Hibachi Steak Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Steak: I love to use top sirloin steak. You can use another cut if you prefer.
Soy sauce: An iconic flavor. Use low sodium soy sauce or regular.
Rice vinegar: For an acidic tang.
Garlic: Always good (I sometimes use extra!)
Sesame oil: Another wonderful Asian flavor.
Vegetables: Zucchini, carrots, mushrooms and onion offer plenty of color, flavor and nutrients.
Yum yum sauce: Grab a bottle in the international aisle of the grocery store. I like this one!
Rice: Use frozen rice, leftover rice or make your own, adding in some green onion and scrambled eggs along with a splash each of sesame oil and soy sauce for flavor.
How to Make Hibachi Steak
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Marinate the steak: Marinate bite sized pieces of steak in soy sauce, vinegar, garlic, ginger, sesame oil, salt and pepper.
Cook the steak: Cook steak over a medium high heat until browned all over with a good crust, then keep warm.
Cook the vegetables: Cook the vegetables with garlic powder and soy sauce in the same pan until tender then keep warm.
Cook the rice: Meanwhile, cook the frozen rice in butter and sesame oil, then add soy sauce.
Serve the hibachi steak: Plate up the rice, sautéed veggies and steak, and serve with green onions and yum yum sauce.
Substitutions and Variations
Different cut of steak: Try sirloin, filet mignon, New York strip steak, or rib-eye.
Another protein: Not in a steak mood? Try tofu, shrimp, sausage, or chicken.
Other vegetable options: Broccoli, green beans, squash, kale, bean sprouts, or water chestnuts work for the sautéed vegetables.
Cooking oil: Use canola oil or peanut oil in place of the olive oil. Anything suitable for high heat cooking works.
No soy sauce? Use coconut aminos or teriyaki sauce instead.
Extra flavor: Some Everything But the Bagel seasoning on top of the cooked steak bites adds extra flavor to the dish, or just toast some sesame seeds and sprinkle those over.
Serving Suggestions
Appetizers: Start the meal with crab cake egg rolls or how about this miso mushroom ramen soup?
Side dishes: Instead of using frozen rice, you might like to whip up copycat PF Chang’s fried rice.
Dessert: Finish off with something unusual like rhubarb custard cake or an Asian delight such as dragon fruit ice cream (which only calls for 2 ingredients).
How to Store Hibachi Steak
Store: Keep hibachi steak leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: This recipe freezes for up to 3 months.
Thaw: Overnight in the refrigerator is the way to go.
Reheat: You can warm it back up in the microwave or on the stove.
Top Tips
Ready for success: Chop and prep the ingredients before you begin the recipe.
Best pan to use: Use a cast iron pan, skillet, saute pan or a good wok to get the most sear.
Cooking time: Cook the steak until it reaches your desired doneness. For the juiciest results, medium rare or thereabouts is always good.
Forget the forks: When you make hibachi steak, it’s fun to serve with chopsticks (I love these!)
Hibachi Steak Skillet FAQs
Not exactly. Hibachi uses a grill with an open grate, while teppanyaki uses a flat top iron griddle. Teppanyaki grills can be used indoors as they usually use propane, which a traditional hibachi grill is wood-fired. Hibachi is a Japanese cooking style made up with meat, seafood and vegetables cooked over very hot metal plates with burning charcoal or wood underneath and the Japanese word hibachi means fire bowl.
It’s easiest to grab a bag of frozen fried rice from the store. Cook it in butter, sesame oil and a dash of soy sauce. You can also use a vacuum packed minute-rice or even cook rice from fresh.
Yum yum sauce should be in your grocery store’s international aisle or you can easily make your own. It’s made with mayonnaise, vinegar, garlic, sugar, ketchup, paprika, and water to thin the sauce out. I like this one!
The best steaks for hibachi are usually top sirloin or strip steaks, which offer great flavor at a good price. For a special occasion, filet mignon is a deliciously tender option worth considering.
Hibachi Steak Skillet Recipe
Hibachi Steak
Equipment
Ingredients
- 2 Pounds top sirloin steak, cut into 1-inch pieces
- 3 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 3 Cloves garlic, finely minced
- 1 Teaspoon ground ginger
- 4 Teaspoons sesame oil
- 1 Teaspoon black pepper, freshly cracked
- ½ Teaspoon kosher salt
- 1 Teaspoon olive oil
- 3 Tablespoons unsalted butter
- 2 zucchini, medium, cut into 1-inch pieces
- 2 carrots, medium, peeled and chopped
- 8 Ounces baby bella mushrooms, sliced
- 1 yellow onion, medium, cut into 1-inch pieces
- ½ Teaspoon garlic powder
- 18 Ounces fried rice, frozen, pre-made
To Serve:
- Yum yum sauce, store-bought
- 2 green onions, chopped
Instructions
- Add steak, 1 tablespoon soy sauce, rice vinegar, garlic, ginger powder, 1 teaspoon sesame oil, ½ teaspoon black pepper, and ½ teaspoon salt to a large bowl. Set aside to marinate for at least 30 minutes.
- Heat 1 teaspoon sesame oil, and 1 teaspoon olive oil in a large skillet over medium-high heat. Add steak and cook for 3 or 4 minutes, until browned with a nice crust. Remove the steak to a plate.
- Add 1 teaspoon sesame oil and 1 tablespoon butter to the hot skillet. Add zucchini, carrots, mushrooms, and onions; season with garlic powder and 1 tablespoon soy sauce. Cook the vegetables for 10 minutes, or until tender. Transfer vegetables to a plate. Wipe the skillet clean if needed.
- In the same skillet, add remaining 2 tablespoons butter and 1 teaspoon sesame oil over medium-high heat. Add frozen rice and cook for 5 or 6 minutes, stirring occasionally. Toss rice in the remaining tablespoon of soy sauce. Cook for an additional 1 or 2 minutes or until hot.
- Evenly divide fried rice, vegetables, and steak between 4 serving bowls or plates. Serve immediately, with Yum yum sauce and green onions as a garnish.
Notes
Best pan to use: Use a cast iron pan, skillet, saute pan or a good wok to get the most sear.
Cooking time: Cook the steak until it reaches your desired doneness. For the juiciest results, medium rare or thereabouts is always good.
Forget the forks: When you make hibachi steak, it’s fun to serve with chopsticks.
Yum yum sauce: I love this one!
Nutrition
Hibachi steak is easy enough to be a midweek dinner but also fancy enough for date night. It’s a winning dish that’s brimming with wonderful Asian flavors, and this version should be every bit as tasty as you’d get in a Japanese steakhouse. You might not have a hibachi grill chef juggling utensils and providing a fun show, but who needs all that when you have food this delicious to enjoy!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I love how simple yet impressive this dish is! Perfect for a dinner party!
The hibachi steak tastes just like the restaurant version—can’t believe I made this at home!
Is Yum Yum sauce something you buy in the store? I never heard of it.
You can buy it from the store (depending where you live!) or make your own. It’s made by mixing mayonnaise, ketchup, vinegar, garlic, sugar, ground paprika and enough water to thin the sauce out. When I make it, I add a bit of everything and then taste and add more of whatever it needs. When it tastes balanced, it’s done! Or you can buy it online: amzn.to/3MbOyyU
The meat is so succulent. I love how the flavors blend perfectly.
Fun to make this at home. It tasted just like at Benihana but I wasn’t able to replicate the fancy cooking technique show they do lol.