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Hibachi Steak

This recipe guides you through creating a quick and flavorful hibachi-style steak and vegetable dish served over noodles made from egg roll wrappers. Utilizing two skillets simultaneously ensures efficient cooking and optimal browning for both the steak and crisp-tender vegetables, all finished with a savory, thickened sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Japanese
Calories: 6697.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons canola oil
  • 1 large carrot thinly sliced
  • 1 zucchini thinly sliced
  • 1 medium onion thinly sliced
  • 1 8-ounce package sliced mushrooms
  • 1 1/2 pounds top round steak
  • 1 pound egg roll wrappers
  • 1/2 cup reduced sodium soy sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons chopped garlic
  • 1 teaspoon cornstarch
  • 2 tablespoons butter

Equipment

  • 2 Large Skillets Essential for simultaneous stir-frying of vegetables and steak.
  • 1 Large Pot For boiling the egg roll wrapper noodles.
  • 1 Chef's Knife and Cutting Board For precise cutting of vegetables and steak.
  • 1 Small Mixing Bowl For whisking the sauce ingredients.
  • 2 Spatulas or Tongs For efficient stir-frying in both skillets.

Method
 

  1. Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
  2. Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
  3. Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
  4. In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
  5. Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
  6. Top the cooked noodles with the steak and vegetable mixture and serve.

Notes

This recipe efficiently utilizes dual skillets for simultaneous stir-frying, crucial for maintaining optimal cooking temperatures and achieving proper caramelization on both vegetables and steak. For best results, ensure your skillets are adequately preheated; a smoking hot pan is essential for searing the steak quickly to develop a rich crust while keeping it tender. When preparing the egg roll wrapper noodles, separate them thoroughly before boiling to prevent sticking. The cornstarch slurry should be whisked vigorously until smooth before adding to the pan to avoid lumps. Finally, the butter stirred in at the end provides a luxurious sheen and enhances the overall richness, characteristic of authentic hibachi preparations. Consider a dash of toasted sesame oil with the butter for added depth.