Benihana-Rocky's Choice

By newbaucher

Sirloin steak and chicken breast, Teppanyaki style, with Benihana's famous ginger sauce and cream sauce. A bowl of hot steamed rice makes an excellent accompaniment to this dinner.

Ingredients

• Ginger Sauce:
• 1 cup sliced onion
• 1/4 cup sliced peeled fresh ginger
• juice and chopped flesh of lemon
• 2 cups soy sauce
• 1 cup white vinegar
• Cream sauce:
• 2 cups soy sauce
• 1/3 c sesame paste (tahini)
• 1 cup heavy cream
• pinch of garlic powder
• 1 tsp dry mustard, dissolved in 1 tsp water
• Steak:
• 5 oz. sirloin steak, cut into bite-size pieces
• 1/2 clove garlic, crushed
• salt and pepper
• 1 tsp soybean oil (or olive oil)
• 2 mushrooms, sliced into 8 pieces
• Chicken:
• 3 oz. boneless, skinless chicken breast, cubed
• 1 tsp soybean oil (or olive oil)
• 1 mushroom, sliced into 4 pieces
• 1 Tbls. white wine
• 1/2 tps sesame seeds
• 1 lemon, sliced

Preparation

Step 1

Do ahead: Combine all tghe ginger sauce ingredients in a blender and process until smooth. Set aside until needed.

Do ahead: Whisk together all the cream sauce ingredients and refrigerate in a covered container until ready to use.

Heat a large skillet. Rub the sirloin steak pieces with the garlic and season with salt and pepper. Add the soybean oil to the pan and saute the steak pieces until they are cooked to your preferred doneness. Add the mushroom pieces and saute quickly. Set the steak aside and keep warm. In the same skillet, saute the chicken pieces in teh 1/2 tsp soybean oil. Add the mushroom pieces and stir frequently. Add the white wine and sesame seeds and saute until the chicken is cooked through and no longer pink. Set the chicken aside Gently warm the cream sauce and serve with the chicken and mushrooms. Serve the ginger sauce at room temperature with the steak.

*sauces can be stored refrigerated for about 1 week in container.