Hibachi Steak

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons canola oil
  • 1 large carrot, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 (8-ounce) package sliced mushrooms
  • 1 1/2 pounds top round steak
  • 1 pound egg roll wrappers
  • 1/2 cup reduced sodium soy sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons chopped garlic
  • 1 teaspoon cornstarch
  • 2 tablespoons butter
Directions
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

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