Go Back

Hibachi Steak Marinade

Restaurant-style hibachi steak marinade that transforms ordinary beef into tender, savory perfection with authentic Japanese flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup soy sauce
  • 1/4 cup vegetable oil
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh ginger, grated
  • 4 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 1 tablespoon mirin
  • 1 teaspoon black pepper
  • 2 pounds sirloin steak, cut into bite-sized pieces

Method
 

Hibachi Steak Preparation
  1. Whisk together soy sauce, vegetable oil, and rice wine vinegar in a medium bowl.
  2. Stir in brown sugar until completely dissolved, then add grated ginger, minced garlic, sesame oil, and mirin.
  3. Add black pepper and give everything a final whisk. Place bite-sized steak pieces in a zip-lock bag or shallow dish, pour marinade over top, and massage gently to coat every piece.
  4. Let the steak marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
  5. Heat a large skillet or griddle over high heat. Remove steak from marinade and cook for 3-4 minutes per side until beautifully caramelized and internal temperature reaches 130°F for medium-rare.

Notes

Marinate for 30 minutes to 4 hours maximum - don't over-marinate as acid can make meat mushy. Let steak come to room temperature before cooking. Pat steak dry before cooking for better searing. Store leftover cooked steak in refrigerator for up to 3 days. Marinade can be made ahead and stored for up to one week in refrigerator. Budget-friendly substitutions: replace mirin with honey and water mixture, use ground ginger instead of fresh. For picky eaters, reduce ginger by half and add extra brown sugar.