My first visit to Benihana left me mesmerized by the theatrical knife skills and sizzling sounds of steak hitting the hot teppanyaki grill. While I can’t promise you’ll master the spinning spatula tricks, I can share how to recreate that mouthwatering hibachi steak at home. After perfecting this recipe, I’ve saved hundreds on restaurant bills while still enjoying that distinctive Benihana flavor profile. The best part? It takes less than 30 minutes of active cooking time.
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Table of Contents
Why This Recipe Works
This recipe captures the essence of Benihana’s steak by focusing on three key elements: proper marination, high-heat cooking, and the right cut of beef. The soy-ginger marinade infuses the meat with that signature umami flavor while cooking quickly over high heat, ensuring a beautiful sear while keeping the interior tender and juicy. By cutting the steak into bite-sized pieces before serving, you get the authentic hibachi experience without needing special equipment.
Homemade Hibachi Style Steak
Make your own Benihana hibachi steak at home. Although this steak dish is called hibachi steak, at Benihana the steak is actually cooked on a teppanyaki grill.
Don’t have a teppanyaki grill? No worries – this recipe improvises with great results. However, it’s advisable not to try to imitate the Benihana knife tricks!
Ingredients
To make this hibachi steak recipe, you will need:
For the Marinade
- Soy sauce – Provides the foundational savory umami flavor
- Chinese cooking wine – Adds depth and helps tenderize the meat
- Sugar – Balances the saltiness and creates caramelization
- Garlic – Infuses aromatic flavor throughout the marinade
- Fresh ginger – Adds distinctive warmth and slight spiciness
- Toasted sesame oil – Contributes nutty richness that defines Japanese cuisine
For the Stir-Fry
- Sirloin steak – Offers ideal balance of tenderness and flavor
- Soybean oil – Withstands high heat without smoking
- Mushrooms – Complement the steak with earthy flavor and meaty texture
- Salt – Enhances all flavors in the dish
- Pepper – Adds gentle heat and depth
How to Make Steak Hibachi
- Combine soy sauce, cooking wine, sugar, garlic, ginger, and sesame oil to make the marinade.
- Place steak in the marinade and marinate for at least 1 hour before cooking.
- Remove the steak from the marinade and cut it into bite-size pieces.
- Heat a skillet to medium-high, add soybean oil, and then steak pieces.
- You want to cook the steak on high heat, it won’t take very long to cook the steak to perfection.
- When the steak pieces are almost cooked, add the mushrooms and season with salt and pepper.
- Stir and continue to cook until the mushrooms are softened and the steak is cooked through.
What cuts of beef are best for hibachi?
To make the best hibachi steak you will want to use a cut of beef that is tender and lean. Sirloin works very well, tenderloin also works well, it is tender and lean.
Can you cook this hibachi steak recipe on a griddle?
Ideally, you want to cook this steak over high heat on a griddle, but if you don’t have a griddle, you can use a skillet instead. I recommend either using a stainless steel skillet or a cast-iron skillet. You do not need to adjust the temperature for when you cook the steak in a frying pan.
Complete your meal with these side dishes
- You could make some garlic butter, and cook benihana hibachi chicken on the grill, don’t forget to finish it with a squeeze of lemon juice
- Cook up some Benihana fried rice
- Make up a Benihana salad and be sure to serve it with some ginger salad dressing
- Make some homemade teriyaki sauce and serve it with your steak
Do you want to have your own typical restaurant experience at a hibachi restaurant? You can turn your own dining room tables into teppanyaki tables, now you just need to get a family member to practice their knife skills for your family!
How to Store and Reheat Hibachi Steak
- Refrigerator: Store in airtight container for up to 5 days
- Best Reheating Method: Heat in skillet over medium heat for 3-4 minutes
- Pro Tip: If planning for leftovers, cook steak to rare doneness initially so it won’t overcook when reheated
- Meal Prep: Marinate steak up to 24 hours before cooking for deeper flavor
Love Japanese food? Try these recipes!
- Chicken Katsu
- Tempura Batter
- Shrimp Tempura Recipe
- Japanese Fried Rice Recipe
- Japanese Mustard Dressing
- Terry Ho’s Yum Yum Sauce
- Japanese Miso Salad Dressing
- DIY Panko
Easy Stir Fry Recipes
- How to Make Panda Express Chow Mein Noodles
- Chicken Lo Mein Noodles Recipe
- Chicken Hunan
- Broccoli Beef Recipe
- Chinese Mongolian Beef Recipe
Be sure to take a look at more of the best Asian food recipes and easy recipes with beef.
Benihana Hibachi Steak Copycat
Ingredients
Steak Marinade
- 1/2 cup soy sauce
- 1/4 cup Chinese cooking wine
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon toasted sesame oil
- 4 teaspoons soybean oil
Steak and Mushrooms
- 20 ounces sirloin steak
- 8 large white mushrooms sliced thick
- 4 dashes salt
- 4 dashes ground black pepper
Instructions
- Combine all marinade ingredients and place the steak in the marinade.
- Marinate the steak at least 1 hour before cooking.
- Remove the steak from the marinade and cut it into bite-size pieces.
- Heat a skillet to medium-high.
- Add oil and then the steak pieces. Stir occasionally as they are cooking so they will be cooked on all sides.
- When the steak pieces are close to being cooked through, add the mushrooms. Add more soybean oil if needed.
- Season steak and mushrooms with salt and pepper.
- Cook until the steak is done and the mushrooms are tender.
I thought this was fairly close. While grilling your own steak isn’t very entertaining, it is still good.
Is there anyway you can send me recipe to cook hibachi steak and rice. I’ve been going to restaurant and paying close attention to step, just not to sure of ingredients. They use two types of brown liquid one on rice which not sure what it is and both on steak. Also what is the green butter and can I get at market? Thank you look forward to reply.
My son and I ate at a Japanese steak house last night and I asked what the two different brown sauces were. The chef told me soy and teriyaki sauce. The pink dipping sauce is call Yummy sauce and the red dipping sauce is ginger sauce.
This steak is so good at Benihana’s I will have to try it at home!