I grew up in a very traditional American “meat and potato” family where many of the meals my mom cooked were centered around thick meats and heavy gravies. When I was very young I remember what a treat it was to go out to an Asian restaurant that served anything as exotic as Chinese or Japanese dishes, admittedly at the time, I didn’t know the difference. Enchanted by deep flavors and delivered with a light touch, sheer sauces and quick cooking was something I wanted to learn.
Hibachi Grill like my dad bought in the 70’s
My dad bought a hibachi in the mid ‘70’s. This small adorable rectangular grill needed to sit on a raised surface and be endlessly fed briquettes until it got hot enough to sear small thin steaks or skewers. When my parents attempted to grill a family meal on its tiny surface, everything stuck to it and burned. I remember my brother horrifying my mom pretending to sear his arms on it like he saw in a Kung Fu movie. In the end, we had a few marginally successful meals until it’s novelty wore off and it got put away, leaving a burnt mark on the family picnic table.
This recipe is a tribute to that hibachi grill but using a full size grill is a better choice when cooking for a larger gathering. It has rich flavors of soy mixed with pungent ginger and zesty orange. The dry mustard in the sauce is an unusual ingredient but adds a distinct balance to the sauce. Substituting wasabi for the dry mustard will deliver a kick. Give it a try and invite the family over.
Hibachi Steak with Orange Soy Mustard Sauce
The name Hibachi comes from a small Japanese portable grill. Foods cooked in the Hibachi style on any grill are fun and delicious. The zesty sauce is flavored with fragrant orange, which brightens the tasty beef. Hibachi Steak is perfect served with Blazin’ Asian Noodles.
Serves 30
15 pounds top sirloin
4 cups sake rice wine
1 cup soy sauce
½ cup sugar
¼ cup orange juice fresh
½ cup vegetable oil
1 bunch green onions chopped
1 4-inch ginger root peeled and sliced
Combine all the ingredients except for beef, stir until sugar is dissolved.
Trim sirloin, place beef in 2 to 3 large resealable plastic bags as they fit, divide and pour marinade over them. Seal bag, pressing out excess air and set in a shallow dish. Marinate beef in refrigerator for a minimum of 4 hours to overnight, turning bag once or twice.
Pour off marinade and discard. Preheat grill and pat steak dry. Grill on medium heat to desired doneness. Allow beef to rest 8 minutes. Slice steak in thin strips across the grain and drizzle with Orange Soy Mustard Sauce.
Orange Soy Mustard Sauce
ORANGE SOY MUSTARD SAUCE
Mix all ingredients together in a bowl
½ cup soy sauce
¼ cup orange zest and juice
¼ cup mirin sweet rice wine
2 tablespoons dry mustard
1 tablespoon sugar
1 tablespoon fresh ginger root grated
½ teaspoon pepper flake
3 tablespoons scallions chopped fine
Asian and tropical inspired event with Hibachi Steak as the entree.