Benihana-Style Teriyaki Steak
Hibachi steak is all about timing - sear the steak, rest it while you cook the vegetables, then slice and toss everything in garlic butter just long enough to glaze. The teriyaki goes on at the very end so it doesn't burn, just reduces slightly and coats everything.
Ingredients
Ingredients
- 1.25 lbs New York strip steak about 1 to 1.5 inches thick
- 10-12 cremini mushrooms sliced
- 5 scallions cut into 1-inch pieces
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 2 tbsp canola oil
- Kosher salt and freshly ground black pepper to taste
Teriyaki Sauce
- 3 tablespoons Kikkoman soy sauce
- 1.5 tablespoons sake Japanese rice wine
- 1 teaspoon ketchup
- 3 tablespoons mirin
- 1 teaspoon apple juice
- Small pinch black pepper
- 3 tablespoons white sugar
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
Instructions
- Whisk cornstarch and water to make slurry.
- Combine soy sauce, sake, mirin, ketchup, apple juice, sugar, and pepper in pot. Heat on medium 8 minutes.
- Whisk in slurry, simmer 1 minute until thickened. Set aside.
- Pat steak dry, season generously with salt and pepper.
- Heat wok on high with 1 tbsp oil until smoking.
- Sear steak 3-4 minutes per side for medium-rare. Remove and rest 10 minutes.
- Add remaining oil to wok, cook mushrooms with pinch of salt 4-5 minutes until browned.
- Add scallions, cook 1 minute until bright green. Remove vegetables.
- Slice rested steak against grain into bite-sized pieces.
- Melt butter in wok, add garlic, cook 30 seconds.
- Return steak and vegetables to wok, toss with garlic butter.
- Add teriyaki sauce, toss 1 minute until glazed and heated through.
Notes
Ensure steak is completely dry before searing for best crust. Slice against grain for tenderness.
If you don't want to use my teriyaki sauce recipe, just use your favorite sauce - Kikkoman's low sodium teriyaki is an OK substitute.
Did you make this recipe?Let me know how you liked it below!