Benihana Hibachi Steak Copycat
Make authentic Benihana Hibachi Steak at home with this easy copycat recipe. Tender marinated beef and mushrooms cooked to perfection in a savory soy-ginger sauce.
Servings 4
Calories 295kcal
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.
Recipe Tips
For the most authentic Benihana experience, invest in a large, flat-top griddle or cast-iron surface that can achieve high heat. The restaurant's signature sizzle comes from cooking at temperatures between 450-500°F, which creates perfect caramelization. Also, don't be afraid to salt generously right before serving—this final seasoning makes all the flavors pop, just like at the restaurant.
Nutrition
Calories: 295kcal | Carbohydrates: 13g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 2203mg | Potassium: 705mg | Fiber: 0g | Sugar: 7g | Vitamin C: 1.2mg | Calcium: 50mg | Iron: 3.3mg
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