Instructions:
Marinate the Steak:
Season the steak pieces with salt and pepper. Set aside for a few minutes while you prepare the vegetables and sauce.
Prepare the Hibachi Sauce:
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, minced garlic, and grated ginger. Set aside.
Cook Vegetables:
Heat 1 tablespoon of vegetable oil in a large skillet or on a griddle over medium-high heat.
Add the sliced zucchini, onion, and bell pepper. Stir-fry for about 4-5 minutes or until the vegetables are tender-crisp.
Remove the vegetables from the skillet and keep warm.
Cook the Steak:
In the same skillet or on the griddle, heat another tablespoon of vegetable oil.
Add the steak pieces and cook for about 2-3 minutes on each side or until they reach your desired level of doneness.
Halfway through cooking, add the butter and 2 tablespoons of soy sauce for extra flavor and a nice glaze.
Combine and Serve:
Return the cooked vegetables to the skillet with the steak. Pour the hibachi sauce over the steak and vegetables, and toss everything together until well coated and heated through.
Serve the steak hibachi over cooked rice or fried rice, garnished with sesame seeds and chopped green onions.
Tips:
High Heat Cooking: Hibachi cooking is characterized by high heat to achieve a quick sear on the meat and vegetables. Keep your stove on high to mimic this technique.
Variations: You can easily add other vegetables like mushrooms, broccoli, or carrots to this dish.
Serving Suggestions: For a complete hibachi experience, serve with Yum Yum Sauce, a popular condiment at Japanese steakhouses.
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