Ingredients for Benihana Hibachi Meat
- 1 lb boneless beef top loin steaks
- Apple
- 1/4 cup soy sauce
- 1 clove minced garlic
- 1 tablespoon sesame oil
- Sesame Seeds
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
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How to Make Benihana Hibachi Meat
- In a medium bowl, whisk together the marinade ingredients: 1/4 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and 1 clove minced garlic.
- Add 1 lb of your choice of protein (steak, chicken, shrimp, or scallops) to the marinade. Ensure the meat is fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator for maximum flavor.
- Heat a large skillet or griddle over high heat. Add 1 tablespoon of vegetable oil to the hot pan.
- Add the marinated protein to the hot pan. Sear for 2-3 minutes per side for steak, until cooked through. Chicken and shrimp will cook faster, around 2-3 minutes per side for chicken and 1-2 minutes per side for shrimp. Scallops only require 2-3 minutes total, searing quickly on one side then flipping once.
- Serve immediately with your favorite Benihana sides, such as fried rice, vegetables, and yum yum sauce.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
1g
Fat
3g
Carbs
0g
