Hibachi Steak (Benihana)

Sirloin steak cubes hibachi-grilled with mushrooms, onions and bean sprouts

Hibachi Steak (Benihana)

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  • Total Time


  • Servings



  • Four 5 ounce sirloin steaks

  • 4 teaspoons soybean oil

  • 1 large onion, sliced

  • 8 large mushrooms, sliced thick

  • 2 cups bean sprouts

  • ¼ cup soy sauce

  • 4 pinches of salt, or to taste

  • 4 pinches of pepper, or to taste

  • 4 dashes of mustard-based steak sauce


1. Preheat the broiler 2. Broil the steak until rare, cute into 1 inch cubes. 3. Heat a nonstick skillet and add the oil to the heated skillet. 4. Add the onion and cook until slightly brown and soft. 5. Place the steak cubes in the skillet with the mushrooms and cook to the desired degree of doneness (rare, medium, well-done). 6. Add the bean sprouts and soy sauce. 7. Add the salt and pepper. 8. Add the steak sauce, and serve.


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