Tue, Jul 20, 2010
Print This Recipe
At least once a year (usually on our niece’s birthday), we find ourselves at a teppanyaki-style steakhouse (such as Shoji’s or Benihana’s). It is always a fun and entertaining meal, and the kids, especially, love it. But we always leave feeling absolutely stuffed, smelling like the restaurant and shocked at how much butter and oil was used in the food.
So, we decided to re-create a teppanyaki-style meal at home. Our home-cooked version is full of the flavors that we love but it is much lighter and healthier. I use my Teriyaki Flank Steak Marinade with the addition of a little flour so that it thickens into a rich teriyaki glaze.
As part of the experience, serve your kids or guests at the table right as the food is cooked, beginning with the veggies and progressing to the fried rice and then the meats. (We used chicken and steak but you could use any type of meat with this teriyaki sauce.) And a teppanyaki-style meal isn’t complete without the hot mustard and ginger dipping sauces, both of which are a cinch to make. This meal is great for family feasts or parties…and our nieces approve!
¼ cup soy sauce
3 Tbsp honey
2 Tbsp balsamic vinegar
1 ½ tsp garlic powder
2 tsp ginger, minced (You can substitute 1 1/2 tsp ground ginger but I prefer fresh ginger.)
1-2 tsp flour
1-2 Tbsp vegetable oil
3 chicken thighs, trimmed of excess fat
1/2 pound steak (such as flank, flat iron, or your favorite cut of steak)
Lightly coat a large pan with vegetable oil. Sear the steak on medium heat for five minutes, leaving the pan uncovered. Flip the steak and cover the pan. Cook it for another 3-5 minutes, or until the steak is done to your liking. Remove the steak from the heat and slice it into thin strips.
Next, sear the chicken on medium heat for five minutes, leaving the pan uncovered. Flip the chicken and cover the pan. Cook it for another five minutes until the chicken is done. Remove the chicken from the heat and slice it into thin strips.
Mix the marinade ingredients together. While the chicken and steak are cooking, heat the sauce on low-medium heat until it boils and thickens, stirring it occasionally so that the sauce doesn’t burn or stick to the bottom of the pan.
When the sauce and meats are done, toss half the sauce with the cooked chicken and the other half with the cooked steak. (Reserve a tiny bit of sauce to toss with the vegetables.) Sprinkle the meat with sesame seeds if desired. Serve the meats immediately with teppanyaki-style veggies, teppanyaki-style fried rice, hot mustard dipping sauce and ginger dipping sauce.