Teriyaki Steak Hibachi (Stir-Fry)
Your favorite type of steak (I use sirloin)
1 medium onion chopped
About a cup of mushrooms chopped
About a cup of broccoli
½ cup jasmine rice
1 cup of water
2 tablespoons of butter
2 tablespoons of teriyaki sauce
About a tablespoon of vegetable oil
Chopped green onion for garnish (optional)
Toasted minced garlic for garnish (optional)
Since the jasmine rice takes the longest to cook, I start with it first and prepare it according to its directions. While that’s going, get your skillet (or griddle) piping hot on medium to high heat, add oil. Salt and pepper both sides of your steak and once pan is good and hot, sear both sides for about a minute each. Set aside. Into the same pan, add butter and then chopped onions & mushrooms, along with salt & pepper to taste. Cook for a few minutes until they start to become a somewhat tender. I add broccoli along with about a tablespoon or 2 of water to help steam it while not over cooking it. Slice your steak up & toss it back into the pan. This will only require a couple more minutes to finish cooking. Add teriyaki sauce and make sure everything is nicely coated. After a minute or 2 at the most, remove from the heat. I like to simply serve over jasmine rice, and garnish with chopped green onion and toasted minced garlic. Chick-fil-a sauce makes for a great ‘yum yum’ sauce to dip your steak in! Enjoy and thanks for stopping by the kitchen with me! – Butter
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