Steak Benihana
Sirloin steak seared on a hot griddle with peanut oil and mushrooms, served over rice with a magic mustard dipping sauce. A Benihana-style hibachi steak dinner you can make at home in 40 minutes.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minYou don’t need a hibachi table and a chef doing onion volcanoes to get that Benihana flavor at home.
Sear a boneless sirloin on a smoking hot griddle in peanut oil, slice it into strips, then cook the pieces alongside sliced mushrooms until everything is charred and sizzling. Serve it over steamed rice with a mustard dipping sauce on the side.
It’s simple, it’s fast, and it tastes like a night out.
Kitchen Tips
- Get the griddle screaming hot before the steak goes on for that signature seared crust
- Peanut oil has a high smoke point, which is what makes it the right choice here
- Slice the steak into strips after the initial sear so you get more caramelized surface area
- Pair with your favorite hibachi mustard sauce or a simple mix of hot mustard, soy sauce, and sesame oil
Ingredients
Directions
Cook rice according to package directions.
Set aside.
Heat griddle to 350 drgrees F and pour on oil to coat surface.
Sear steak on both sides.
Cut steak into strips.
Return to griddle along with mushroom slices.
Turn meat pieces until done to preference.
Season with salt and pepper to taste.
Serve with boiled rice and magic mustard sauce.
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