Hibachi Ginger Steak is a simple way to bring restaurant-style flavor to your own kitchen. You’ll cook it quickly over high heat. This keeps the meat tender and juicy.

The ginger sauce adds a bold kick that balances well with grilled vegetables or rice, so definitely don’t skip it. Try lemon tassies for dessert.

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Hibachi Ginger Steak

One thing I like to do is prep the sauce and slice the steak earlier in the day. It saves time, and cutting the steak thinly helps it absorb more flavor. Use a large skillet or flat griddle so the meat has enough space to sear well without steaming. If you don’t have a large skillet, cook the meat in batches.

Nutrients

This dish is high in protein and rich in iron, which supports energy and muscle health. It also contains B vitamins that help with metabolism. Pairing it with vegetables can boost fiber and antioxidants for a well-rounded meal.

What is Chinkiang Vinegar?

It’s a Chinese black vinegar traditionally brewed from glutinous rice and other grains. The fermentation process gives it a deep color and a bold, slightly sweet, malty taste with a sharp edge. In Chinese cooking, it’s widely used—whether as a dipping sauce for dumplings and seafood, a base for marinades, an addition to stir-fries and braised dishes, or a way to enhance the flavor of noodle soups.

Main qualities

Flavor: Bold and tangy with deep umami, balanced by a touch of sweetness and a malty, slightly woody note.
Color: Deep brown to almost black, a result of long fermentation and aging.
Made from: Fermented glutinous rice as the base, often combined with wheat bran and other grains.

Substitutions

Equal parts of Rice Vinegar + Balsamic Vinegar
Balsamic Vinegar only
Rice Vinegar + a pinch of Sugar or Honey
Soy Sauce + a splash of white wine vinegar or balsamic vinegar

Chunks of cooked beef in a dark sauce with sliced vegetables in a cast iron skillet, stirred with a metal spoon.

Hibachi Ginger Steak Cooking Tips and Substitutions

Here are a few suggestions so you get the best steak possible.

Use thinly sliced sirloin or strip steak for faster cooking.
Let the steak rest for a few minutes after cooking so the juices stay inside.
Swap the soy sauce in the ginger sauce for tamari if you want it gluten-free.
Add a small splash of rice vinegar for a brighter flavor if the sauce tastes too strong.

A close-up of cooked marinated beef slices in a pan, garnished with sesame seeds and chopped green onions, with metal chopsticks picking up a piece.

Why you’ll ❤️ this recipe.

🏃🏼‍♀️Quick to make.

🥩High in protein

🥗Works with many side dishes

🍳Fun to cook on a griddle or skillet

🌶️Flavorful, tender, and juicy

Hibachi Ginger Steak FAQ

How do I know the steak is done? Cook until it’s browned on the outside and reaches your preferred doneness inside. Use a meat thermometer if needed.

Can I use chicken instead of steak? Yes, thinly sliced chicken breast or thigh works well with the same sauce and method.

Can I make it ahead? You can prep the sauce and slice the meat ahead, but cook it right before serving for the best texture.

A bowl of white rice topped with cooked beef strips, garnished with sesame seeds and chopped green onions. Chopsticks are picking up a piece of beef.

Hibachi Ginger Steak Conclusion

Hibachi Ginger Steak is a great way to enjoy a quick, flavorful meal without much fuss. It’s simple to prepare, and it feels special even on a busy night. Once you try it, it might become a regular in your dinner rotation.

You’ll also enjoy these recipes:

STOVETOP PESTO CHICKEN
Ginger Ground Beef Stir Fry
GRILLED STEAK WITH RED WINE SAUCE
SLOW COOKER ASIAN GLAZED CHICKEN
Dutch Oven Carrot Ginger Soup

Hibachi Ginger Steak

Steak cooked in a rich Asian-inspired sauce, Hibachi. A sizzling and mouth-watering Japanese dinner at your table, ready within 20 minutes.

Author: Paula

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Prep Time: 5

Cook Time: 15

Servings: 4 servings

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Ingredients

4 (1 ½ lb | 680 g) steaks
1 medium carrot peeled and sliced (5.3 oz | 150 g)
1 tablespoon vegetable oil

Hibachi Sauce

1 small onion chopped
1 ½ tablespoons garlic minced
1 ½ tablespoons ginger minced
⅓ cup soy sauce 2.70 fluid oz | 80 ml
3 tablespoons rice vinegar
3 tablespoons chinkiang vinegar
2 tablespoons lemon juice
1 tablespoon brown sugar
½ teaspoon ground black pepper

Instructions

Cut steak and carrot into thin strips.
Heat a medium nonstick skillet on medium high heat with oil. Saute steak and carrot until no more pink on the meat and carrot is tender.
Hibachi Sauce: Meanwhile, blend all ingredients until smooth.
Pour the sauce on the beef and carrot. Stir all together. Cook for 3 minutes until the sauce thickens.
Remove from the stove and serve with rice.