Japanese Hibachi Steak, Fried Rice and Zucchini

Hibachi Steak
11/2 pounds steak (sirloin, flatiron, etc)
2 tablespoon vegetable oil
salt and pepper, to taste
1 teaspoon sesame oil
1 tablespoon soy sauce
¼ teaspoon garlic powder

Season the steak(s) with salt and pepper on both sides
Cut the steak(s) into 1-2 inch cubes, trimming any fat.
Heat the oil and the sesame oil in a large skillet/griddle.
Add the steak, season with the garlic and soy sauce. Cook for about 5-10 minutes or until desired doneness. Serve on fried rice with Yum Yum sauce.

source: The Kitchen Eclectic

Fried Rice
3 tablespoons vegetable oil, divided
3 teaspoons sesame seed oil, divided
4 cups cooked white rice, at least a couple hours "old"
3 tablespoons soy sauce
1/2 tablespoon garlic powder
1 tablespoon toasted sesame seeds
1 tablespoon salt, divided
1 tablespoon pepper, divided
2 small onions, chopped
1 bunch scallions, chopped, white and green parts
1/2 cup bean sprouts
4 eggs

Heat a wok over medium-high heat, coat with 1 tablespoon of the veg oil and 1 tsp of the sesame oil. Add the rice and break it up as you move it around, coating with the oil. Fry the rice for a couple of minutes, then add the soy sauce, garlic powder, sesame seeds, and ½ tablespoon each of salt and pepper. Cook for a few more minutes, to your desired "doneness", then transfer to a large bowl.
Return the wok to the heat, coat with 1 tablespoon vegetable oil and 1 tsp sesame seed oil. Add the onions, moving around the pan. After a minute or so, add the scallions and bean sprouts, seasoning with salt and pepper. Cook until the onions are translucent and soft. Transfer to the bowl.
Return the wok to the heat and, once again, coat with 1 tablespoon vegetable oil and 1 tsp sesame seed oil. Add the eggs, season with salt and pepper, cutting the clumps of scrambled egg with your spoon, spatula, flipper/stirrer thing. When done, transfer to the bowl and toss everything together, mixing well.

Japanese Steakhouse style Zucchini and Onions
1 Onion. peeled, sliced in half and then into slices
2 Zucchini, quarter each zucchini and then cut each quarter in to 3-5 strips each
2 Tablespoons Butter
1 Tablespoon Rice wine vinegar
1 Tablespoon Sesame oil
Salt and Pepper to taste
1 Tablespoon Soy sauce
1 Tablespoon Sesame seeds

Once onion and zucchini is sliced up, splash zucchini and onions with the rice wine vinegar and some sesame oil and let sit for a few minutes.
Melt butter in a wok or griddle. Saute onions for about 2 minutes. Add the zucchini spears and season all with salt, pepper, and soy sauce. Cook until the veggies are to your desired tenderness. Sprinkle with sesame seeds and toss to coat.

source: Big Oven

We also had a simple salad with lettuce and cucumbers with Yum Yum sauce as the salad dressing.

1 comment:

  1. Mmmmmm..... Now I want some Hibachi steak and fried rice, so yummy.


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