Hibachi Beef Broccoli Recipes

BEST HOMEMADE HIBACHI RECIPES: HIBACHI FRIED RICE (+MORE GREAT RECIPES!)

Steps:

• Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion ( if desired ).
• Shake container before using to cook hibachi style foods, such as this hibachi fried rice, noodles, vegetables, chicken, steak, or seafood.
• Set all prepared ingredients near workspace as this is cooked on high heat. Using a large wok is preferable, but a large skillet or frying pan will work. Bring wok or skillet to high heat with hibachi cooking oil blend or alternative ( cottonseed, canola, peanut oil ).
• Cook the egg in the heated oil, quickly breaking the cooked egg apart and moving to the sides once cooked. Add vegetables and saute for about 2-3 minutes. *Reduce heat in small increments as needed if cooking too hot.
• Heat butter for 10-20 seconds in the microwave and stir in the soy sauce ( add garlic or garlic powder, if desired ).
• Add the cooled rice to the wok or frying pan, then the butter sauce. Fry for an additional 5 minutes, or until the rice and vegetables are well combined, coated with butter, and everything is heated through.
• Serve immediately, garnish with sliced green onion or sesame seeds.

15 BEST WAYS TO COOK HIBACHI AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hibachi recipe in 30 minutes or less!

HIBACHI BEEF & BROCCOLI

Steps:

• Cut beef into thin slices 2" x 1/2" and soak in marinade for 10-15 minutes at room temperature.
• Cut up broccoli in flowerettes and stem into thin pieces.
• Heat wok(or skillet) to med high temperature Add 1 T oil. Place slice of ginger in oil and cook until browned; flavor is now in oil; ginger can be removed.
• Add broccoli immediately and stir fry 1-2 minutes.
• When broccoli is 3/4 done, remove from pan and set aside in warm place.
• Heat wok again, add 2 T oil and stir fry beef.
• When beef is 3/4 done, add broccoli, any leftover marinade.
• Add the finishing touch ingredients.
• Stir this mixture into beef and broccoli and cook until gravy thickens.
• Add a few drops of sesame oil and serve.

HIBACHI-STYLE STEAK

Steps:

• Gather the ingredients.
• To make the sauce, bring the soy sauce, white vinegar, sugar, garlic, ginger, and white pepper to a boil in a small saucepan.
• Reduce heat immediately to low and cook, stirring often, for 3 minutes.
• Remove from heat and let cool.
• Preheat the grill to medium-high heat.
• Add the steaks and grill on each side just until grill marks form but the steak is still rare.
• Remove the steaks from the grill and cut into bite-sized cubes.
• Heat a skillet over medium heat and add the oil.
• Place the steak pieces and mushrooms in the hot skillet. Cook for 3 minutes, tossing, or until the mushrooms start to brown.
• Add sauce to the pan. Cook for an additional 2 to 3 minutes, or until the mushrooms are cooked through and steak has reached the desired doneness. Season with salt and pepper.
• Serve with your favorite sides and enjoy.

HIBACHI STEAK

Steps:

• Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
• Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
• Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
• In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
• Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
• Top the cooked noodles with the steak and vegetable mixture and serve.

JAPANESE STEAKHOUSE HIBACHI CHICKEN AND STEAK WITH VEGTABLES

Steps:

• Bring 2 1/2 cups water to a rolling boil. Once boiling, add the 2 Cups rice and remove form heat, cover and simmer for 20 minutes. Then remove cover and let stand 5 minutes for rice to absorb remaining water.
• While waiting for the water to boil and rice to simmer, add all the ingredients for the white sauce in a medium bowl, whisk together and chill covered until ready to serve.
• Hibachi Chicken or Steak: Slice the meat and vegetables into bite size pieces. Spread 1 Tb vegetable oil in 2 separate large skillets over medium high heat. Now in one large skillet, melt 1 TB butter and then add 1 TB soy sauce and the chicken or steak and saute over medium/high heat and add a dash of salt and pepper. Stir often.
• In the other large skillet, add portions of the bite sized vegetables (onion and zucchini, not mushrooms) with 1 TB butter, 2 TB soy sauce, dash salt and pepper. (1 TB butter, 2 TB soy sauce, dash salt and pepper for each 1 to 2 cup portion, or unless the portions are small use like 1/2 the ingredients). Cook each portion for about 7 to 8 minutes or until desired tenderness. Cook in portions unless you have a hibachi grill or large enough skillet to cook all the vegetables at once. Stir occasionally. I'm usually cooking for 6 so I have to cook portions separately or else half the vegetables will end up being over cooked while the other half is not cooked at all. Once you've made this recipe more than once you will be able to cook more at a time, just don't overwhelm yourself.
• When the chicken (add a little lemon juice at the end) or steak is done, add mushrooms and 1 TB butter, 1 TB soy sauce or more if you have decided to cook a lot of mushrooms.
• Continue to stir both pans.
• Spoon the vegetables into even portions onto everyone's plates, and the meat into even portions then use one of the meat or vegetable's now empty skillet for the rice.
• Toss the scrambled eggs, grated carrots, peas, diced onion with the cooked rice and melt about 1 1/2 or 2 TB butter in the skillet and spoon (slotted spoon) the rice mixture over into the skillet with melted butter, frying it over medium high heat. Add soy sauce and salt and pepper. Cook for about 8 or so minutes stirring as often as you can to keep rice from burning.
• Serve in even portions to everyone's plates.
• Serve white/orange dipping sauce as you'd like. In my family we use generous amounts over the entire plate.

BEEF & BROCCOLI

Steps:

• Slice beef across the grain into thin slices (best done when partially frozen).
• Mix together 1 tsp brown sugar with 4 tsp sesame oil, 4 tsp rice wine, and 2 tsp cornstarch.
• Pour this mixture over beef and allow beef to rest for 30 minutes.
• In a small bowl, combine remaining 4 tsp rice wine, 2 tbsp oyster sauce, 2 tsp cornstarch, and 4 tbsp water.
• Heat wok or deep skillet on high heat.
• Add 2 tbsp vegetable oil, and when it is hot, and ginger and salt.
• Wait a few seconds, then add the broccoli, and stir-fry for one minute.
• Then add the water to the broccoli, and steam-fry the broccoli until the water evaporates.
• Remove broccoli from wok or skillet.
• Reheat wok or skillet on high and add remaining 2 tbsp vegetable oil.
• Add beef and stir-fry, but do not stir too much- allow the beef to sear against the pan.
• When it has browned, add the seasoning sauce (stirring first to re-mix the cornstarch).
• Add broccoli back to wok or skillet and stir to mix.
• When sauce has thickened and stir-fry is hot, serve.

CROCK POT BEEF & BROCCOLI

Steps:

• Put the sliced beef in the bottom of the crock pot. Mix together the broth, soy sauce, brown sugar, garlic and sesame oil. Pour over the beef. Cook on low 5-6 hours.
• Remove 1/4 cup of the sauce from the crock pot and mix with the 2 tablespoons cornstarch. Stir back into the Crock Pot. Add the broccoli, stir again, and cook for another half an hour.
• In the meantime, cook the rice. Serve Chinese Beef and Broccoli over rice.

HIBACHI BEEF FRIED RICE

Steps:

• In a large skillet heat up about two tablespoons of oil on med. high heat. When oil is good and hot, add all of your veggies and cook stirring frequently for about 3-4 minutes.
• Transfer to a plate. Return skillet to the stove and add another tablespoon of oil over med. high heat.
• Add beef with a little salt and pepper and a couple of pats of butter. Stir around for about 3-4 minutes.
• Using a slotted spoon, take the beef out of the pan and add to the plate of veggies.
• Discard any juices from the pan and return pan to stove. Dump rice into skillet and add remaining butter, soy sauce, salt and pepper to taste, and sesame seeds. Stir constantly over med high heat for about 5 minutes.
• Add the veggies and meat and continue to cook until all of the ingredients have blended and the rice is good and hot. You may want to add/reduce the amount of soy sauce and butter according to your taste.

LA CHOY BEEF & BROCCOLI

Steps:

• In large bowl, mix together soy sauce and cornstarch. Add meat and toss to coat. Let meat marinate for 30 minutes.
• In a large wok (or dutch oven), brown meat quickly in 1/4 cup Peanut oil until it loses its red color. Remove from pan; set aside; and discard extra oil.
• Add remaining 1/4 cup of oil and saute ginger root and garlic over high heat. Add broccoli to pan (stirring constantly) and cook until just tender. Blend in oyster sauce, sherry, red pepper and sesame oil and cook 1-2 minutes longer.
• Add water chestnuts and reserved meat; mix so that everything is blended.
• Serve immediately.