Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Beef flank steak - cut 1/2" slices

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1 cup 237ml Sesame oil

  5. 2 cups 474ml Soy sauce

  6. 1 tablespoon 15ml Chopped garlic

  7. 1 tablespoon 15ml Chopped fresh ginger

  8. Crushed red pepper - to taste

  9. 2 cups 320g / 11oz Cooked white long-grain rice

  10. 1 tablespoon 15ml Snipped chives

Instructions Jump to Ingredients ↑

  1. Season the beef with salt and pepper. In a mixing bowl, combine the oil, soy sauce, garlic and ginger. Season with crushed red pepper to taste. Place the meat in a shallow bowl. Pour the marinade over the meat. Cover and refrigerate for at least 1 hour or overnight.

  2. Remove and bring to room temperature. Preheat the hibachi.

  3. Remove the meat from the pan, reserving the marinade. Place the marinade in a saucepan, over medium heat. Bring to a boil and cook for 6 to 8 minutes or until the mixture reduces by 3/4. Remove, set aside, and keep warm.

  4. Grill the meat for a couple of minutes on each side, for medium-rare.

  5. To serve, spoon the rice in the center of each plate. Lay the strips of meat around the rice. Drizzle the sauce over the meat. Garnish with chives.

  6. This recipe yields 4 servings.


Send feedback