- Do you ever wish you could bring
the restaurant experience home with you,
or maybe you're just looking to make one
of your favorite restaurant recipes healthier?
Well, friends, you're going
to love this perfect hibachi steak.
It's just like Benihana's.
Hey, guys. Welcome back to my channel.
It's Taylor from The Girl on Bloor.
I show you how to make easy healthy recipes
so that you can live your best life.
Now, today's recipe has got to be one
of my absolute favorite ever restaurant copycats
and we're making it a little bit healthier
because we all know the ingredients
and what's going into it.
I've taken my popular hibachi chicken recipe
and leveled it up to hibachi steak.
We're talking tender pieces of top sirloin
in a delicious sesame soy marinate,
complete with a plate of Benihana fried rice,
their delicious sauteed veggies,
and their famous mustard sauce.
What's not to love here?
I'll even sometimes take this whole meal
and turn it into my weekly meal prep lunches,
because why share when you don't have to?
So if you're ready to dive into all of this deliciousness,
I'll show you how to make it.
You'll need one pound of top sirloin steak,
sesame oil, soy sauce, hoisin sauce,
garlic and ginger for the steak itself.
Then you'll need light mayo, soy sauce, rice vinegar
and Dijon mustard for the mustard sauce.
They're ingredients you should already have on hand at home,
so you can get to cooking right away.
Then for the veggies, you'll need carrots,
mushrooms, onions and zucchini,
and you'll essentially stir fry those
with just a little bit of soy sauce.
You can use any veggies you'd like here.
So that's something to keep in mind.
Then for the rice, you'll need white rice,
butter, garlic, soy sauce, and egg and some green onions.
I like to start the whole recipe by making the rice
so that you have that ready to go by then.
You can make the rice up to two days in advance
and that's usually what I do
because leftover rice tends to soak up more flavor
and then you've saved a ton of time on the recipe upfront.
So take a rice cooker, then add one cup of white rice,
1 1/2 cups of water and a pinch of butter.
That'll net you about two cups of cooked rice.
I love using a rice cooker because it cooks hands off
while the rest of the recipe is cooking
but you can also make the rice in a pot on the stove.
While the rice is going, it's time to marinate the steak.
I like to mince my garlic first
because we also need garlic for the fried rice.
So mince up eight cloves of garlic altogether,
then divide in half.
One half goes to the steak marinade.
So to a freezer bag or a large bowl,
add one tablespoon sesame oil, two tablespoons of soy sauce,
two tablespoons of hoisin sauce,
four cloves of minced garlic,
and one tablespoon of fresh minced ginger,
and mix that all together really well.
One tip I love is that you can freeze ginger for months.
Just pull it out of the freezer when you need it
and grate it on the finer side of the cheese grater.
So now that your marinade is done for the steak,
you'll add one pound of top sirloin
to your freezer bag or a bowl
and then let it sit for at least 20 minutes.
You'll then mix up your mustard sauce.
Take a medium-sized bowl and add half a cup of light mayo,
one tablespoon of soy sauce, one tablespoon of rice vinegar,
and one tablespoon of Dijon mustard.
Once the mustard sauce is done, you'll saute your veggies.
Thinly slice one carrot,
then slice one cup of mushrooms in half.
From there, you'll chop up one yellow onion and a zucchini.
These are the typical veggies you find at Benihanas,
but sometimes they switch it up depending on the season.
So don't be afraid to just use whatever you have on hand.
Now that your veggies are prepped,
add one tablespoon of olive oil
to a large pan over high heat.
Once the oil is hot and smoking,
you can go ahead and add your veggies,
seasoning with salt and pepper.
Towards the end of the cook time
when the veggies have softened,
you'll stir in one tablespoon of soy sauce.
I find that soy sauce can cause a sort of burnt taste
if you add it in too early.
So I recommend waiting until the veggies have softened
and are pretty much done.
The veggies will be ready sooner than you think.
They really only need five minutes in the pan,
so don't overcook them.
Remove them from the skillet,
and then you will cook the rice in the same skillet.
This is where I'm gonna ask you to step up your cooking game
and form some professional chef skills
because we are gonna multitask
and cook the steak and rice at the same time.
Exciting, I know.
At this point in time, if you started the rice
right at the beginning of the recipe like I told you to,
it'll be done and ready to use.
Now grab the skillet used for the veggies
and heat two tablespoons of butter,
reducing the heat from high to medium high.
At the same time, you'll grab another medium-sized skillet
and heat that over medium high heat.
When the pan is hot, add your steak,
searing for three to five minutes per side
depending on the thickness of your steak.
Do not flip before the three to five minute mark,
so you can allow each side to develop a nice sear.
At the same time, I want you paying attention
to the butter in the large skillet.
When the butter is melted, add in the four remaining cloves
of minced garlic, sauteing for a few seconds until fragrant.
You'll then add your two cups of cooked rice
and three tablespoons of soy sauce,
cooking for five minutes until the rice is heated through,
and maybe even less time if you're using fresh rice
instead of leftover rice.
You'll then create a hole in the middle of the rice,
add a tiny bit more butter,
then crack an egg once the butter is melted.
Scramble it gently, allowing it to be
mostly cooked through and just set.
Toss the rice with your green onions
and then remove the pan from heat.
Around the same time, the steak should be done.
So you'll be removing that from the pan
and allowing it to rest for at least five to 10 minutes
while you plate the rice and veggies.
I like to do the steak and rice at the same time
to keep the veggies from getting too cold.
But if that's too much multitasking for you
or you are more of a beginner cook,
I recommend you cook the steak, let it rest,
and then take on the task of the rice.
So plate your veggies, plate your rice,
add your mustard sauce in little bowls,
and then you can dice up the steak into one-inch pieces,
dividing it all among four plates.
And just like that, you've got the best takeout,
made by you, yourself, newfound gourmet chef.
Seriously, this dish is such a crowd pleaser
and it's the perfect way to impress guests,
and it's also a delicious option
if you're getting sick of the same old meal prep.
It reheats fantastically.
So you'll be able to enjoy it all week long if you want.
Store in individual portions in meal prep containers
and then sprinkle some water over top
before reheating in the microwave for two minutes or so.
You can also freeze the rice if somehow,
freakishly, you have some leftover.
Honestly, that's pretty doubtful given
how addicting fried rice is.
The power of carbs baby.
Now I know some of you might be thinking,
but Taylor, I don't eat beef.
Well, it's okay. I've got you.
I also have a Benihana hibachi chicken copycat
up on the blog.
I've linked to it in the description,
so head there to check it out.
It's equally delicious.
You'll also wanna check out
the other restaurant copycats I've got
on my YouTube channel here.
So make your next party a blast
and make some delicious restaurant food at home.
I totally fulfilled my Benihana craving
by making this video today.
So if it looks super amazing to you too,
tag me on Instagram at @TheGirlOnBloor when you make it.
I always share your pictures
and I love seeing your recreations.
Thanks so much for hanging with me here today.
I had a ton of fun
and I can't wait to see you in my next video.